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The Best BLAT Pasta Salad

Each summer, we have a lot of garden fresh tomatoes. This salad a delicious way to showcase them as deconstructed Bacon, Lettuce, Avocado and Tomato sandwich in pasta form!
Course main, Salad
Cuisine American
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 6 servings
Author Debby - www.AFeastfortheEyes.net

Ingredients

  • 6-8 slices bacon I use thick-cut Applewood Bacon
  • 8 oz fusilli, farfalle or curly pasta

For the dressing:

  • ½ cup mayonnaise
  • 1/3 cup whole milk
  • ½ packet ranch dressing seasoning mix one packet = 1 oz.
  • juice of one lemon
  • 1-2 tsp apple cider vinegar optional; add to your personal taste
  • 2 Tbsp. Parmesan cheese grated
  • ¼ tsp black pepper

Vegetables:

  • ½ pint grape tomatoes I used three small tomatoes, chopped
  • 2 cups romaine lettuce (one head) chopped
  • ½ cup red onion we prefer 2 green onions, as it's milder
  • 1 medium avocado diced (optional)
  • ¼ cup fresh dill or parsley I didn't use; I added the green stalks of the green onion, chopped

Instructions

  • Cook the bacon the way that you prefer until it is crispy. Drain and place onto a paper towel. Cut into bite-sized pieces and set aside.
    NOTE: I cook my bacon in my Air Fryer on 400° for 15 minutes, turning halfway through until fully cooked.
  • Cook the pasta according to the package directions. Rinse with cold water and cool.

Make the dressing:

  • In a small bowl, whisk together the mayonnaise, milk, ranch dressing mix, lemon juice, Parmesan cheese and black pepper. Taste. If desired, add a splash of apple cider vinegar (I like the extra sweet-tartness.

Make the pasta salad:

  • In a large bowl, add the cooled pasta, and vegetables: lettuce, tomato, onion avocado.
    Add half of the chopped bacon.
  • Add half of the dressing and gently stir to combine, and to evenly coat the salad. You might have leftover dressing, depending on how much want.
    Add the remaining back on top, and either the chopped herbs or green part of the green onion.
  • NOTE: If you're not serving the pasta salad right away, reserve and add the bacon right before serving, so it doesn't become soggy.

Notes

Recipe source: Adapted from The Pioneer Woman
Note: I cut the ingredients in half, since it's just the two of us.  You can easily double the amount for to serve 8-12 people.