Description

A refreshing and hearty Summer BLT Pasta Salad combining al dente rotini pasta with crispy bacon, ripe tomatoes, fresh romaine lettuce, and a creamy garlic mayonnaise dressing. Perfect for warm-weather gatherings or as a flavorful side dish.

Ingredients

Pasta

8 oz rotini pasta

Vegetables

1 cup ripe tomatoes, diced
2 cups romaine lettuce, chopped
2 green onions, sliced

Protein

6 slices bacon, cooked and crumbled

Dressing

½ cup mayonnaise
1 tsp garlic powder
Salt and pepper to taste

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Instructions

Cook Pasta: Cook the rotini pasta in salted boiling water until al dente, about 8-10 minutes. Drain thoroughly and let it cool to room temperature.
Cook Bacon: While pasta cooks, fry the bacon strips in a skillet over medium heat for 6-8 minutes until crispy. Drain the cooked bacon on paper towels and crumble once cooled.
Prepare Vegetables: Chop the ripe tomatoes and romaine lettuce into bite-size pieces while the pasta cools. Thinly slice the green onions.
Make Dressing: In a bowl, combine mayonnaise, garlic powder, salt, and pepper. Mix until smooth and well blended.
Combine Salad: In a large bowl, toss together the cooled pasta, chopped tomatoes, lettuce, sliced green onions, and crumbled bacon. Pour the dressing over and gently mix until everything is evenly coated.
Chill: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and enhance the taste.

Notes

For extra crunch, add celery or cucumber slices.
Use turkey bacon as a leaner alternative.
Mayonnaise can be substituted with Greek yogurt for a lighter dressing.
Chilling the salad improves flavor and texture.
Adjust garlic powder, salt, and pepper to personal taste.