BLT Pasta Salad - Page 2 - The Flavorful Journey

Tips for Success
Make sure to rinse the cooked pasta with cold water to stop the cooking process and cool it down.
Give the pasta salad enough time to chill in the refrigerator, allowing the flavors to meld and the noodles to absorb the dressing.
Adjust the consistency of the dressing to your preference by increasing or decreasing the amount of milk used.
Serving Suggestions
BLT pasta salad pairs well with grilled meats, like chicken or steak, and makes a great side dish for summer barbecues. It can also be served as a main course for a light and refreshing lunch or dinner.
Ingredients
For the pasta:
▢1 pound bowtie pasta
▢8 ounces cherry tomatoes halved
▢8 ounces cheddar cheese cubed
▢2 cups romaine lettuce roughly chopped
▢1 red onion diced
▢1 pound bacon cooked and crumbled
For the ranch dressing:
▢1 cup mayonnaise
▢1 cup milk use 1/2 cup for a thicker consistency
▢1 tablespoon granulated garlic
▢1 tablespoon dried parsley
▢1 tablespoon dried chives
▢1 tablespoon onion powder
▢1 1/2 teaspoons salt
▢1 teaspoon black pepper
Instructions
Cook bacon until crispy. Drain off grease and crumble.
Cook pasta according to package directions. Drain and rinse with cold water until pasta is cooled.
While the pasta is cooking, halve the tomatoes, cube the cheese, chop the lettuce, and dice the onion.
In a blender, prepare the dressing by combining the mayonnaise, milk, garlic powder, parsley, chives, onion powder, salt, and black pepper. Blend until smooth.
In a large bowl, mix the pasta and dressing together until the pasta is evenly coated with the sauce. Add the tomatoes, cheese cubes, lettuce, red onion, and crumbled bacon. Stir gently to combine.
Serve immediately or cover and refrigerate until ready to serve.
The noodles will soak up much of the sauce.

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