Looking for a refreshing and hearty dish that captures the essence of summer? This BLT Pasta Salad Recipe combines the classic flavors of a BLT sandwich with the satisfying texture of pasta. Perfect for barbecues, picnics, or a quick weeknight dinner, this salad is not only delicious but also easy to prepare. With crispy bacon, fresh vegetables, and a creamy dressing, it’s sure to be a hit at your next gathering!
Ingredients
– 8 oz rotini pasta
– 6 slices crispy bacon, chopped
– 1 cup cherry tomatoes, halved
– 2 cups romaine lettuce, chopped
– 1/2 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tsp garlic powder
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4. Preparation time is about 15 minutes, and cooking time for the pasta is around 10 minutes.
Nutritional Value
Nutritional value per serving (1 cup):
– Calories: 350
– Protein: 12g
– Fat: 22g
– Carbohydrates: 30g
– Fiber: 2g
– Sugar: 3g
Step-by-Step Cooking Process
1. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water.
2. While the pasta cooks, fry the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
3. In a large bowl, combine the cooked pasta, chopped bacon, and halved cherry tomatoes.
4. In a separate bowl, whisk together mayonnaise, apple cider vinegar, garlic powder, salt, and pepper.
5. Pour the dressing over the pasta mixture and toss to coat evenly.
6. Gently fold in the chopped romaine lettuce.
7. Taste and adjust seasoning as needed.
8. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
9. Before serving, give the salad a good toss and garnish with fresh parsley.
10. Serve chilled or at room temperature.
Alternative Ingredients
You can substitute the rotini pasta with gluten-free pasta or whole wheat pasta for a healthier option. Additionally, use Greek yogurt instead of mayonnaise for a lighter dressing.
Serving and Pairings
This BLT Pasta Salad pairs wonderfully with grilled chicken or fish. It also makes a great side dish for summer barbecues and picnics.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and does not freeze well due to the mayonnaise.
Cooking Mistakes
- Overcooking the pasta can make it mushy; aim for al dente.
- Using wilted or old lettuce affects texture and flavor.
- Not letting the salad chill can diminish flavor.
- Using too much dressing can make it soggy.
- Skipping the vinegar can result in a bland taste.
Helpful Tips
- Cook bacon in batches for even crispiness.
- Experiment with adding avocado for creaminess.
- Use fresh herbs for enhanced flavor.
- Make it ahead of time for easy meal prep.
FAQs
Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon can be used as a healthier alternative while still providing great flavor.
Is this pasta salad suitable for meal prep?
Absolutely! It stores well in the fridge and can be made ahead of time for easy lunches.
Can I add other vegetables?
Certainly! Feel free to include bell peppers, cucumbers, or red onion for added crunch and flavor.
What dressing can I use instead of mayonnaise?
You can use a vinaigrette or Greek yogurt dressing as a lighter alternative.
How do I make it vegetarian?
Simply omit the bacon and add more vegetables or some chickpeas for protein.
Conclusion
This BLT Pasta Salad Recipe is a delicious and easy way to enjoy the flavors of a classic sandwich in a refreshing salad form. Perfect for any occasion, it brings together crispy bacon, fresh veggies, and a creamy dressing for a dish that everyone will love. Enjoy the burst of flavors and the satisfaction of a meal that’s both hearty and refreshing!
BLT Pasta Salad Recipe
Ingredients
- 8 oz rotini pasta
- 6 slices crispy bacon chopped
- 1 cup cherry tomatoes halved
- 2 cups romaine lettuce chopped
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water.
- Fry the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
- In a large bowl, combine the cooked pasta, chopped bacon, and halved cherry tomatoes.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Gently fold in the chopped romaine lettuce.
- Taste and adjust seasoning as needed.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a good toss and garnish with fresh parsley.
- Serve chilled or at room temperature.
