Description
A refreshing and easy-to-make Summer BLT Pasta Salad combining crispy bacon, fresh tomatoes, romaine lettuce, and rotini pasta, all tossed in a creamy garlic mayonnaise dressing. Perfect for warm weather meals and potlucks, this salad delivers classic BLT flavors in a satisfying pasta salad form.
Ingredients
Scale
Pasta
- 8 oz rotini pasta
Vegetables
- 1 cup ripe tomatoes, diced
- 2 cups romaine lettuce, chopped
- 2 green onions, sliced
Bacon
- 6 slices bacon, cooked and crumbled
Dressing
- ½ cup mayonnaise
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rotini pasta until al dente, about 8-10 minutes. Drain and transfer to a bowl to cool.
- Cook the bacon: While the pasta cooks, heat a skillet over medium heat and fry the bacon strips for 6-8 minutes until crispy. Drain on paper towels and crumble once cooled.
- Prepare the vegetables: Chop the ripe tomatoes and romaine lettuce, and thinly slice the green onions while the pasta cools.
- Make the dressing: In a small bowl, combine the mayonnaise, garlic powder, salt, and pepper, stirring until smooth and well-mixed.
- Combine ingredients: In a large bowl, combine the cooled pasta, chopped tomatoes, romaine lettuce, sliced green onions, and crumbled bacon. Pour the dressing over and toss gently to coat everything evenly.
- Chill and serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together before serving for the best taste.
Notes
- For extra flavor, add a squeeze of fresh lemon juice to the dressing.
- You can substitute mayonnaise with a light or Greek yogurt-based dressing to reduce calories.
- Make sure to cool the pasta completely before mixing to prevent the lettuce from wilting.
- This salad is best served chilled but can be stored in the refrigerator for up to 2 days.
- Optional: Add avocado slices or shredded cheddar cheese for variation.
