Description
A refreshing and flavorful BLT Pasta Salad that combines al dente bow tie pasta with crisp romaine lettuce, juicy tomatoes, and smoky bacon, all tossed in a creamy ranch and barbecue sauce dressing. Perfect as a light lunch or a tasty side dish for gatherings.
Ingredients
Scale
Pasta and Vegetables
- 2½ cups uncooked bow tie pasta
- 6 cups chopped romaine lettuce
- 1 medium tomato, diced
- 4 cooked bacon strips, chopped
Dressing
- ½ cup ranch dressing
- 1 tablespoon barbecue sauce
- ¼ teaspoon black pepper
Instructions
- Cook Pasta: Cook the bow tie pasta according to the package instructions until al dente. Once cooked, drain the pasta and rinse it with cold water to cool down and stop the cooking process.
- Combine Ingredients: In a large bowl, mix the cooled pasta with chopped romaine lettuce, diced tomato, and chopped bacon, ensuring even distribution of each ingredient.
- Prepare Dressing: In a small bowl, whisk together the ranch dressing, barbecue sauce, and black pepper until the mixture is smooth and well combined.
- Toss Salad: Pour the dressing over the pasta mixture and gently toss to coat all ingredients evenly with the dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld together. Serve chilled for best taste and texture.
Notes
- For a vegetarian version, omit the bacon and consider adding smoked tempeh or a plant-based bacon alternative.
- You can substitute romaine lettuce with other crunchy greens like iceberg or butter lettuce.
- Adjust the amount of barbecue sauce to your taste for a smokier or milder dressing.
- The salad can be prepared ahead of time and kept refrigerated for up to 24 hours.
- Use gluten-free pasta if needed to make the dish gluten-free.
