Description
A refreshing and easy-to-make Summer BLT Pasta Salad combining al dente rotini pasta, crispy bacon, fresh tomatoes, and crisp romaine lettuce, all tossed in a creamy garlic mayonnaise dressing. Perfect for warm days and casual gatherings.
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
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and add the rotini pasta. Cook until al dente, about 8-10 minutes. Drain the pasta in a colander and set aside to cool.
- Cook bacon: While the pasta cooks, fry bacon slices in a skillet over medium heat for 6-8 minutes until crispy. Remove the bacon and drain on paper towels, then crumble once cooled.
- Prepare vegetables: While pasta is cooling, dice the tomatoes and chop the romaine lettuce. Thinly slice the green onions.
- Make dressing: In a small bowl, combine mayonnaise, garlic powder, salt, and pepper. Stir until smooth and well mixed.
- Toss salad: In a large bowl, combine the cooled pasta, diced tomatoes, chopped lettuce, sliced green onions, and crumbled bacon. Pour the dressing over the salad and toss gently until everything is evenly coated.
- Chill and serve: Refrigerate the pasta salad for at least 30 minutes to allow flavors to blend. Serve chilled for best taste.
Notes
- Ensure pasta is fully cooled before mixing to prevent the lettuce from wilting.
- Adjust salt and pepper in the dressing according to taste preferences.
- For a lighter option, substitute mayonnaise with Greek yogurt if desired.
- Can be made a few hours ahead and kept refrigerated.
- Add avocado or cucumber for extra freshness if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
