Name: Summer BLT Pasta Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: PT-491257H44M19S
Cuisine: American
Ingredients: 8 oz rotini pasta; 1 cup ripe tomatoes, diced; 2 cups romaine lettuce, chopped; 2 green onions, sliced; 6 slices bacon, cooked and crumbled; ½ cup mayonnaise; 1 tsp garlic powder; Salt and pepper to taste

Description

This Summer BLT Pasta Salad is a refreshing and hearty dish that combines the classic flavors of a BLT sandwich with tender rotini pasta for a perfect cold pasta salad. Featuring crispy bacon, ripe tomatoes, and crunchy romaine lettuce, all tossed in a creamy garlic mayonnaise dressing, it’s an ideal summer side or light meal ready in just 25 minutes.

Ingredients

Scale

Pasta and Vegetables

8 oz rotini pasta
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

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta until al dente, about 8 to 10 minutes. Drain the pasta and set aside to cool.
Prepare the Bacon: While the pasta is cooking, fry the bacon strips in a skillet over medium heat until crispy, approximately 6 to 8 minutes. Remove from skillet and place on paper towels to drain excess grease. Once cooled, crumble the bacon into small pieces.
Chop Vegetables: As the pasta cools, dice the ripe tomatoes, chop the romaine lettuce, and thinly slice the green onions to prepare the fresh ingredients.
Make the Dressing: In a small bowl, combine the mayonnaise, garlic powder, salt, and pepper. Whisk together until smooth and well blended.
Combine Ingredients: In a large mixing bowl, add the cooled pasta, chopped tomatoes, romaine lettuce, sliced green onions, and crumbled bacon. Pour the dressing over the salad and gently toss to evenly coat all ingredients without mashing the veggies.
Chill and Serve: Refrigerate the pasta salad for at least 30 minutes to allow flavors to meld and the salad to chill. Serve cold for the best taste and texture.

Notes

For a lighter option, substitute mayonnaise with Greek yogurt or a low-fat mayo.
Make sure to let the pasta cool completely before mixing to prevent wilting the lettuce.
This salad can be made a few hours ahead and stored in the refrigerator.
Add a squeeze of lemon juice to the dressing for a fresh citrusy twist.
Gluten-free pasta can be used to make this recipe gluten free.