BLT Pasta Salad 
Yields: 8 - 10 servings
Prep Time: 25 mins
Total Time: 25 mins
Ingredients:
Ingredients
1 (12-oz.) package bacon
1 (16-oz.) box fusilli or curly pasta
1 cup mayonnaise
3/4 cup whole milk
1 (1-oz.) packet ranch seasoning mix
Juice of one lemon
1/4 cup grated Parmesan cheese
1/2 tsp. ground black pepper
1 pint grape tomatoes, halved
2 cups thinly sliced romaine lettuce
1/2 cup chopped red onion
1/4 cup chopped fresh herbs, such as dill and/or parsley
Directions:
Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.
2Bring a large pot of water to a boil over high heat. Cook the pasta according to package directions. Drain, rinse with cold water, and let cool.
3Meanwhile, whisk together the mayonnaise, milk, ranch seasoning, lemon juice, parmesan cheese, and black pepper in a large bowl. Add the pasta, tomatoes, lettuce, onion, herbs, and half of the crumbled bacon to the bowl with the dressing. Gently fold together to coat. Top with remaining bacon and serve.
Notes:
If making this pasta salad the day before, do not stir in the romaine lettuce or bacon until just before serving. This will keep them crunchy and give your salad great texture!
Nutritional Facts:
Per Serving (Serves 10)
Calories 510 Fat 33 g Saturated fat 8 g Trans fat 0 g Cholesterol 36 mg Sodium 448 mg Carbohydrates 37 g Fiber 3 g Sugar g Protein 13 g Vitamin D 0 mcg Calcium 117 mg Iron 2 mg Potassium 343 mg
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Recipe courtesy of The Pioneer Woman.com
