Description
This Ranch BLT Pasta Salad is a creamy, savory, and refreshing dish combining tender cavatappi pasta, crispy bacon, fresh vegetables, and a rich ranch dressing. Perfect for gatherings or meal prep, it’s a crowd-pleaser that balances crispy, creamy, and fresh flavors in every bite.
Ingredients
Scale
Pasta
- 16 ounces cavatappi pasta
Meat
- 1 pound bacon, small diced
Cheese
- 8 ounces Colby Jack cheese block, small diced
Vegetables
- 1 pint grape tomatoes, halved lengthwise
- 4 scallions, thinly sliced
- ¼ cup red onion, thinly sliced
- 4 cups lettuce, small diced
Dressing
- 2 ½ cups ranch dressing
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool, then set aside.
- Prepare the Bacon: In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon and drain on paper towels, reserving a little bacon grease to sauté onions if desired.
- Combine Ingredients: In a large mixing bowl, toss together the cooked and cooled pasta, crispy bacon pieces, diced Colby Jack cheese, halved grape tomatoes, thinly sliced scallions, red onion, and diced lettuce.
- Add Dressing and Toss: Pour ranch dressing over the pasta mixture. Gently toss all ingredients until evenly coated with the dressing.
- Chill and Serve: Refrigerate the salad for at least 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
Notes
- For a lighter version, use reduced-fat ranch dressing.
- Substitute bacon with turkey bacon for a leaner option.
- Add avocado slices for extra creaminess and healthy fats.
- This salad tastes best when allowed to chill for at least 30 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
