BLT Pasta Salad (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
8 oz. bacon
02 -
12 oz. bowtie pasta
03 -
1 pint grape tomatoes
04 -
1/4 red onion
05 -
2 cups fresh spinach (packed)
→ Dressing
06 -
3/4 cup mayonnaise
07 -
1/4 cup ranch dressing
08 -
2 Tbsp lemon juice
09 -
1/2 tsp salt
10 -
1/4 tsp freshly cracked pepper
# Instructions:
01 -
Cook the bacon in a large skillet over medium heat until brown and crispy. Transfer the cooked bacon to a paper towel-lined plate to drain and cool. Once cooled, chop or crumble the bacon into smaller pieces.
02 -
While the bacon is cooking, prepare the dressing. In a bowl, combine the mayonnaise, ranch dressing, lemon juice, salt, and freshly cracked pepper. Stir together until well mixed and set aside.
03 -
Bring a large pot of salted water to a boil for the pasta. Once boiling, add the bowtie pasta and cook until tender, about 7-8 minutes. Drain the pasta in a colander, rinse briefly with cool water to stop the cooking process and cool it down, then let it drain very well.
04 -
While the pasta is cooking and draining, prepare the vegetables. Slice the grape tomatoes in half, finely dice the red onion, and roughly chop the fresh spinach.
05 -
Once the pasta is cooled and well drained, add it to a large bowl along with the prepared spinach, halved tomatoes, diced onions, and dressing. Stir everything together until evenly combined and all ingredients are coated in the dressing. Let the pasta salad sit for 10-15 minutes to allow the flavors to blend, then stir once more before serving.
# Notes:
01 -
This pasta salad is perfect for summer gatherings, potlucks, and picnics.
02 -
The salad can be made ahead and refrigerated for up to 2 days. If making ahead, consider adding the spinach just before serving to keep it fresh.
03 -
For a lighter version, you can substitute Greek yogurt for part of the mayonnaise.
04 -
This recipe yields about 8 cups of pasta salad, with 1 cup per serving.