BLT Pasta Salad with Buttermilk Ranch Dressing Recipe
BLT (Bacon, Lettuce and Tomato) Sandwiches are a Southern Tradition, best enjoyed in late Summer when the homegrown tomatoes ripen on the vines. Creamy Pasta Salads are a tradition in the South enjoyed at cockouts, gameday parties and tailgating, family reunions, picnics and field parties. So Southern BLT Pasta Salad is a No-Brainer. And a Summer party hit every time.
Equipment
- Skillet
- Large Mixing Bowl
- Large Sealable Bowl
Ingredients
- 8 - 12 ounces Rotini or Corkscrew-Shaped Pasta
- 16 ounces good Bacon divided
- 2 - 3 large Heirloom or Vine-Ripened Tomatoes chopped roughly
- 1/2 cup thinly sliced Celery
- 1/4 to 1/2 cup very finely chopped Red Onion
- 16 ounces Normanda's Buttermilk Ranch Salad Dressing (Click HERE Now for the Recipe (Coming Soon) ), 16 ounces of your Favorite Homemade Ranch Salad Dressing or one 16-ounce bottle Buttermilk Ranch or Bacon Ranch Salad Dressing
- Bibb Lettuce or other Leaf Lettuce for serving
- 4 tablespoons chopped Parsley, chopped Chives or chopped Scallion Greens to garnish
Instructions
- Prepare pasta to al dente according to package directions. Drain and rinse under cold water. Drain again. Set aside to cool.
- Cook bacon crisp on stove top or in oven, according to package directions. Remove from pan to a paper towel-covered plate to drain.
- When bacon is cool to the touch, remove 3 to 4 slices and set aside.
- Roughly chop the remaining slices of bacon.
- In large bowl, mix together cold pasta, roughly-chopped bacon (See Note below), tomatoes, celery and onion. Mix slightly.
- Add salad dressing. Toss well to coat all pieces.
- Place several nice lettuce leaves on a serving plate or 1 - 2 leaves on individual serving dishes.
- Spoon the salad onto the lettuce leaves.
- Finely chopped the 3 - 4 pieces of bacon you set aside in step #3 above. Lightly sprinkle bacon over the top of the salad in the bowl, or on the individual servings. Go easy - don't cover up the beautiful salad too much.
- Lightly sprinkle parsley, chives or scallion greens over salad.
- Store in a tightly sealed container, in the refrigerator, for at least 4 hours or until ready to serve. Serve cold.
Notes
You can prepare this salad in advance, even the day before you will be serving it. If you are preparing it in advance, leave out the bacon. Cover the salad and place in the refrigerator. Wrap the bacon separately and place in the refrigerator, also. Add the bacon to the salad just before serving and toss to coat. This will keep the bacon crisp.