BLT Pasta Salad with Ranch Dressing
A vibrant and satisfying pasta salad that captures the classic flavors of a BLT sandwich with a creamy ranch dressing.
Equipment
- Large Pot
- Mixing Bowl
- Colander
Ingredients
Pasta
- 12 ounces Rotini or Penne Pasta These shapes hold the dressing beautifully.
Vegetables
- 1 pint Cherry Tomatoes Halved for added flavor.
- 4 cups Romaine Lettuce Chopped for a refreshing crunch.
- 1 cup Ranch Dressing Store-bought or homemade.
- 1/2 cup Green Onions Sliced for mild onion flavor.
- 1 cup Cheddar Cheese Shredded for depth of flavor.
- 1 cup Cooked Chicken Diced (optional) for added protein.
- 1/4 cup Basil or Parsley Chopped for flavor enhancement.
Seasoning
- Salt and Pepper To taste for seasoning.
Instructions
- 1. Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini or penne pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
- 2. Prepare the vegetables: Wash and chop the lettuce, halve the cherry tomatoes, and slice the green onions. If using, dice the cooked chicken.
- 3. Mix the dressing: In a large mixing bowl, combine the ranch dressing with a pinch of salt and pepper.
- 4. Combine ingredients: Add the cooled pasta to the bowl with the ranch dressing and toss until coated. Fold in the lettuce, tomatoes, green onions, and cheddar cheese. Add chicken if using.
- 5. Chill and serve: Cover and refrigerate for at least 30 minutes before serving. Toss again and adjust seasoning if needed. Garnish with fresh herbs.
Notes
This pasta salad can be made a day in advance. Store in an airtight container in the refrigerator.
