The bad new is…I didn’t have this recipe up for National BLT Week…
The good news is…you can still enjoy it any week of the year!
It was truly yummy and would be a great side for a potluck or summer get-together…
The lettuce did stay fresh enough for a couple of days, but if making it for home and for
just a couple of people…I would recommend keeping the lettuce and tomatoes
separate and add them when enjoying each individual bowl of the salad.
The Tri-Color Rotini is my favorite pasta and I use it a lot for pasta salads…you can certainly use your favorite if this pasta is not your jam…
Cook according to package directions, drain and cool completely…
Meanwhile, chop your lettuce in small, bite-size pieces, like this…
And cut those beautiful, fresh summer tomatoes in small pieces like this…
Shred your cheese…or use pre-shredded…
I love the Amish Colby Jack or Tilamook that I get at Publix…
either one shreds beautifully and gives the salad a fresh, creamy taste…
Cook 1/2 lb bacon until crisp and crumble into large pieces…
Place all your ingredients into a large bowl…
Pour your dressing over the salad…
It will look super delicious like this!
Toss gently until all the ingredients are saturated with the dressing…
Chill at least 2 hours or overnight…Enjoy!
PrintBLT Pasta Salad Recipe
Ingredients
- 16 oz box Tri-Color Pasta, cooked, drained, cooled
- 1 head Iceberg Lettuce, diced in small pieces
- 2 large tomatoes, diced
- 2 cups Colby Jack or Tillamook Cheese, shredded
- 1/2 lb bacon, cooked and crumbled into large pieces
- Dressing:
- 1 1/2 cups mayonnaise
- 1 1/2 cups Ranch Dressing
Instructions
Cook pasta according to directions, drain and completely cool.
Cut up the lettuce, tomatoes; set aside.
Shred the cheese and set aside.
Cook the bacon, drain and crumble into large pieces.
Add all these ingredients into a large salad bowl.
Mix the dressing and pour over the salad.
Toss until all the pasta and salad ingredients are covered.
Chill 2 hours or overnight.
Serve and enjoy!