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BLT Pasta Salad

BLT Pasta Salad

This BLT Pasta Salad features crispy bacon, fresh romaine lettuce, juicy tomatoes, creamy cheddar cheese, and tender pasta tossed in a smooth Hidden Valley ranch dressing. It's the perfect combination of the classic BLT sandwich flavors transformed into a hearty, crowd-pleasing salad that comes together in minutes.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6 servings
Author: Emily Carter

Ingredients

  • 1 16-ounce box Rotini Pasta cooked, drained, and rinsed with cold water
  • 13 slices bacon cooked and chopped
  • 1/2 large red onion finely diced
  • 1 1/2 cups cheddar cheese cut into small cubes
  • 2 cups romaine lettuce torn into bite-sized pieces
  • 1 avocado cut into small pieces
  • 1 1/2 cups cherry tomatoes halved
  • 1/4 cup fresh parsley chopped
  • 1 1-ounce packet Hidden Valley Dressing Mix dry
  • 1 1/2 cups mayonnaise
  • 1/2 cup sour cream
  • Optional toppings croutons, extra bacon bits, sliced green onions, black pepper, and sea salt

Instructions

  • Combine Dressing Mix: In a medium bowl, whisk together the 1-ounce packet of Hidden Valley Dressing Mix with the 1 1/2 cups mayonnaise and 1/2 cup sour cream until smooth and well blended, about 1-2 minutes of whisking.
  • Taste and Adjust: Sample the dressing and add a pinch of black pepper or sea salt if desired for extra flavor depth.
  • Set Aside: Transfer the dressing to a container and refrigerate until you're ready to toss the salad, up to 2 hours ahead.
  • Cook and Cool the Pasta: Boil the rotini according to package directions, then drain and rinse thoroughly with cold water to stop the cooking process and remove excess starch, about 5 minutes of rinsing.
  • Crisp the Bacon: Cook all 13 slices of bacon in a skillet over medium-high heat until golden and crispy, roughly 8-10 minutes depending on thickness, then chop into bite-sized pieces.
  • Prep the Vegetables: Dice the red onion, tear the romaine lettuce, halve the cherry tomatoes, and cube the cheddar cheese, keeping each ingredient in its own small bowl or container until assembly.
  • Prepare the Avocado Last: Cut the avocado into small pieces just before mixing the salad to prevent browning, about 5 minutes before serving.
  • Start with the Pasta Base: Transfer the cooled pasta to a large mixing bowl, making sure it's completely cooled to room temperature.
  • Layer the Ingredients: Add the chopped bacon, diced red onion, cheddar cheese cubes, romaine lettuce pieces, cherry tomatoes, and avocado to the bowl with the pasta.
  • Add the Parsley: Sprinkle the 1/4 cup of chopped fresh parsley over the top for a bright, fresh finish.
  • Dress and Toss: Pour the prepared dressing over the entire salad and toss gently but thoroughly using a large spoon or salad tongs, making sure every ingredient is evenly coated, about 2-3 minutes of tossing.