Description
A delightful blend of bacon, cherry tomatoes, romaine lettuce, and a creamy dressing in a satisfying pasta salad, perfect for summer gatherings.
Ingredients
Scale
- 12 ounces rotini or fusilli pasta
- 8 slices bacon, cooked crisp and chopped
- 1 ½ cups cherry tomatoes, halved
- 3 cups romaine lettuce, chopped
- 3 green onions, thinly sliced
- 1 cup shredded cheddar cheese
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk (or whole milk for lighter version)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tbsp fresh parsley, chopped
- 1 tsp dried chives
- Salt and black pepper to taste
- 1 tbsp fresh lemon juice
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini or fusilli pasta and cook according to package instructions (usually 8-10 minutes) until al dente. Stir occasionally to prevent sticking. Once cooked, drain and rinse under cold water to cool the pasta; set aside.
- Crisp the Bacon: While the pasta cooks, heat a skillet over medium heat. Add the crispy bacon slices and cook them for about 6-8 minutes, flipping as necessary to ensure even cooking. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat. Once cool, chop into bite-size pieces.
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Add the garlic powder, onion powder, fresh dill, parsley, and dried chives. Season generously with salt and pepper to taste, then stir in the fresh lemon juice for a burst of brightness. Taste and adjust seasoning if needed.
- Prepare the Fresh Ingredients: Halve the cherry tomatoes, chop the romaine lettuce, and thinly slice the green onions. Set aside, keeping everything ready for assembly.
- Combine: In a large bowl, bring together the cooled pasta, chopped bacon, cherry tomatoes, romaine lettuce, green onions, and shredded cheddar cheese. Pour the creamy dressing over everything, then gently toss until the ingredients are evenly coated.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 20 minutes. This rest time allows the flavors to meld beautifully, keeping the salad refreshingly cool. Before serving, give the salad a quick toss and adjust salt and pepper if necessary.
Notes
Make ahead of time by preparing up to a day in advance and keeping it refrigerated. Consider adding avocado or grilled chicken for extra flavor and protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 4g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
Keywords: Pasta Salad, Summer Salad, BLT Salad, Creamy Dressing, Quick Recipes