Description
This Ranch BLT Pasta Salad is a creamy, savory dish combining crispy bacon, cheesy cavatappi pasta, fresh vegetables, and a tangy ranch dressing. Perfect for gatherings or as a hearty side, it delivers a delightful blend of textures and flavors in a quick 30-minute prep.
Ingredients
Scale
Pasta and Cheese
- 16 ounces cavatappi pasta
- 8 ounces Colby Jack cheese block, small diced
Meat
- 1 pound bacon, small diced
Vegetables
- 1 pint grape tomatoes, halved lengthwise
- 4 scallions, thinly sliced
- ¼ cup red onion, thinly sliced
- 4 cups lettuce, small diced
Dressing
- 2 ½ cups ranch dressing
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package directions until al dente. Drain and rinse with cold water to cool. Set aside.
- Prepare Bacon: In a large skillet over medium heat, cook the diced bacon until crisp. Remove bacon with a slotted spoon and drain on paper towels. Reserve a little bacon fat if desired for flavor or discard.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, crispy bacon, diced Colby Jack cheese, halved grape tomatoes, sliced scallions, red onion, and diced lettuce.
- Add Dressing: Pour the ranch dressing over the pasta salad mixture. Toss gently but thoroughly to coat all ingredients evenly.
- Chill and Serve: Cover the salad and refrigerate for at least 15-20 minutes before serving to allow flavors to meld. Serve chilled for best taste.
Notes
- Use gluten-free pasta to make the salad gluten-free.
- For a lighter version, substitute bacon with turkey bacon and use low-fat ranch dressing.
- This salad holds well refrigerated for up to 24 hours but may get softer as it sits.
- Feel free to add avocado or cucumber for extra freshness.
