Description
This Ranch BLT Pasta Salad is a creamy, flavorful dish perfect for potlucks, picnics, or family gatherings. Combining tender cavatappi pasta with crispy bacon, fresh lettuce, juicy grape tomatoes, sharp red onion, scallions, and melty Colby Jack cheese, all tossed in a zesty ranch dressing, this salad delivers classic BLT flavors in a hearty pasta form.
Ingredients
Scale
Pasta and Bacon
- 16 ounces cavatappi pasta
- 1 pound bacon, small diced
Vegetables and Cheese
- 8 ounces Colby Jack cheese block, small diced
- 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 instructions until al dente, approximately 10-12 minutes. Drain and rinse under cold water to cool the pasta and stop the cooking process. Set aside.
- Cook the Bacon: In a large skillet over medium heat, cook the diced bacon until crisp, about 8-10 minutes. Use a slotted spoon to transfer the bacon pieces to a paper towel-lined plate to drain excess fat. Reserve some bacon fat in the skillet if desired for added flavor.
- Prepare the Vegetables and Cheese: While pasta and bacon cook, halve the grape tomatoes, thinly slice the scallions and red onion, dice the lettuce and Colby Jack cheese block into small pieces. Combine all in a large mixing bowl.
- Combine Ingredients: Add the cooled pasta and crispy bacon to the bowl with vegetables and cheese. Pour in the ranch dressing and gently toss to evenly coat all ingredients with the dressing.
- Chill and Serve: Refrigerate the pasta salad for at least 30 minutes before serving to allow flavors to meld. Toss again before serving. This salad serves 16 people and is ideal for gatherings and potlucks.
Notes
- For best texture, rinse pasta with cold water after cooking to prevent it from becoming mushy.
- You can substitute turkey bacon for a leaner option.
- Feel free to use your favorite ranch dressing or make your own for a homemade touch.
- Add avocado or cucumber for extra freshness if desired.
- Store leftovers in an airtight container in the refrigerator and consume within 3 days.
