Make this easy cold pasta salad featuring classic BLT flavors with crispy bacon, fresh tomatoes, crisp lettuce, and a rich ranch dressing. Perfect for potlucks and picnics.
Author:ariathompson
Prep Time:20 min
Cook Time:15 min
Total Time:35 min
Yield:8 servings 1x
Category:Salad
Method:No Cook Assembly
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound rotini or medium shell pasta
1 pound bacon, cooked crisp and crumbled
2 cups cherry or grape tomatoes, halved
1 cup celery, finely chopped
1/2 cup red onion, finely chopped
1 head romaine lettuce, chopped (about 4 cups)
1 1/2 cups prepared ranch dressing (use your favorite brand or homemade)
1/2 cup shredded cheddar or Monterey Jack cheese (optional)
Salt and black pepper to taste
Instructions
Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside to cool completely.
While the pasta cools, cook the bacon until very crisp. Drain the bacon on paper towels and crumble it into small pieces.
In a very large bowl, combine the cooled pasta, crumbled bacon, halved tomatoes, chopped celery, and chopped red onion.
Gently pour the ranch dressing over the pasta mixture. Toss everything together until the pasta and vegetables are evenly coated.
If using cheese, add it now and toss lightly.
Cover the bowl and chill the salad in the refrigerator for at least 1 hour to allow the flavors to combine. This is a good make ahead lunch salad step.
Just before serving, gently fold in the chopped romaine lettuce. Adding the lettuce too early will cause it to wilt.
Taste the salad and add salt and pepper as needed. Serve cold.
Notes
For the best texture, do not add the lettuce until you are ready to serve the salad.
If you are making this ahead of time for a picnic food recipe, keep the dressing separate from the lettuce and bacon until about 30 minutes before serving.
Use a high-quality, thick ranch dressing for the best flavor in this bacon ranch pasta salad.