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BLT Pasta Salad

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Spaceships and Laser Beams

This BLT pasta salad recipe is a fun spin on the classic bacon, lettuce, and tomato sandwich. This is a creamy pasta salad that is light and delicious. The addition of fresh avocados and creamy Ranch dressing makes this Ranch BLT salad unlike any pasta salad you’ve ever had before. It’s simply the best!

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Grab the full, printable recipe on my blog: https://spaceshipsandlaserbeams.com/b...

INGREDIENTS
16 ounce box rotini pasta cooked, drained and rinsed with cold water
13 slices bacon cooked and chopped
1/2 large red onion finely diced
1 1/2 cups cheddar cheese cut into cubes (measured after cut)
2 cups romaine lettuce measured after cut or torn into bit sized pieces
1 avocado cut into small pieces
1 1/2 cups cherry tomatoes cut in half (measured after cut)
1/4 cup parsley chopped
Dressing Ingredients
1 ounce package Hidden Valley Dressing Mix dry
1 1/2 cups mayonnaise
1/2 cup sour cream

INSTRUCTIONS
In a medium mixing bowl combine dry Hidden Valley Ranch Dressing Mix, mayonnaise, and sour cream. Use a whisk to mix together. Cover with plastic wrap and refrigerate for 30 minutes.
Cook rotini pasta per package directions. Drain, rinse with cold water, and drain again. Place in a large mixing bowl.
Add cooked and chopped bacon, red onion, cheddar cheese cubes, avocado, cherry tomatoes, parsley, and romaine lettuce. Pour dressing mix over ingredients. Use tongs to gently toss salad until well coated.
Serve immediately.
NOTES
TIP: Cut ingredients in half if serving for a smaller crowd as this recipe makes a large salad, perfect for sharing with big groups!
TIP: Rinsing the cooked pasta in cold water after draining is best when doing a cold pasta salad recipe. It stops the pasta from cooking, and it keeps the pasta loose for the salad.
TIP: Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.

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