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BLT Pasta Salad

Savory BLT Pasta Salad: A Creamy Twist for Summer Gatherings

Enjoy a refreshing BLT Pasta Salad that combines crispy bacon, romaine, and juicy tomatoes, a perfect dish for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 8 oz Bow Tie Pasta Feel free to use your favorite shape.
For the Salad Mix
  • 4 cups Chopped Romaine Lettuce Can be replaced with other leafy greens.
  • 2 cups Diced Tomato Cherry tomatoes work well for bite-sized options.
  • 6 slices Cooked Bacon Strips Turkey bacon is a lighter alternative.
For the Dressing
  • 1 cup Ranch Dressing Consider a homemade ranch or Greek yogurt.
  • 1 tbsp Barbecue Sauce Omit if preferred or swap with lemon juice.
For Seasoning
  • to taste Black Pepper Freshly cracked black pepper enhances flavor.

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Boil salted water in a large pot and cook bow tie pasta according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water.
  2. Chop romaine lettuce, dice tomatoes, and crumble bacon into smaller pieces while pasta cools.
  3. In a large mixing bowl, combine cooled pasta, chopped romaine, diced tomatoes, and crumbled bacon. Gently fold together.
  4. Drizzle ranch dressing and barbecue sauce over the mixture. Mix well without breaking the pasta.
  5. Season with black pepper to taste. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 15gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 25IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

This salad can be customized with additional vegetables like bell peppers or cucumbers. Best served fresh, but it can be made a few hours ahead and refrigerated.

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