BLT PASTA SALAD
Around here in the Mid-South, the BLT is almost as important as the Bar-B-Q Sandwich. This recipe transforms the flavors of a classic BLT into a fresh pasta salad—and a sure favorite for the entire family.
Yields
8 to 10 servings
Ingredients
- 1 (16-ounce) box farfalle (bow-tie) pasta
- 1 head romaine lettuce
- 1/2 cup milk
- 1/2 cup mayonnaise
- 1 (0.4-ounce) package ranch salad dressing mix (Hidden Valley Ranch preferred)
- 2 cups cherry tomatoes, sliced in half
- 8 ounces center-cut bacon (about 12 slices), cooked and crumbled
- 1 bunch green onions, sliced (about 3/4 cup)
- Salt and freshly ground black pepper (to taste)
Instructions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add the pasta and cook until al dente. Drain well. Wash and chop the lettuce.
In a small bowl, whisk the milk, mayonnaise, and ranch mix. In a large bowl, toss the cooked pasta, lettuce, tomatoes, bacon, and green onions together. Add the dressing and toss to combine. Season to taste with salt and freshly ground black pepper