BLT Pasta Salad
- 1 ounce Ranch dressing mix
- 1 cup whole milk
- 1 cup mayonnaise
- 1 pound bowtie farfalle pasta
- 1 pound bacon cooked and crumbled
- 3 cups romaine lettuce chopped
- 2 cups chopped tomatoes
- 1 avocado peeled and diced
- 1/3 cup red onion diced
- 2 Tablespoons parsley chopped
- 1 cup shredded cheddar cheese
- 4 chopped hard boiled eggs
- 1/2 cup pine nuts
- 1 cup cucumber diced
Prepare the ranch dressing by whisking together the Ranch dressing mix, milk, and mayonnaise in a medium bowl. Chill at least 30 minutes in the fridge.
Meanwhile, cook pasta in salted water according to package directions for al dente pasta (usually around 10 minutes).
Drain and run cold water over the pasta until it is cool.
In a large bowl, combine the pasta with ½ of the dressing. Toss well, then add the bacon, tomatoes, lettuce, avocado, and onion. Toss again and add more dressing as desired, all the way up to the full amount of dressing.
Sprinkle with parsley just before serving.
Got this recipe from my Pinterest board from House of Nash Eats. This is amazing! I wait until the last minute to add the romaine lettuce and avocado, but often make the salad the day before, so meal time is super fast. I often take this as a side dish when I take my real estate clients their meal and always get asked for the recipe. It’s a keeper!