BLT Pasta Salad = creamy, crunchy, crowd-pleasing goodness

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

16 ounces rotini pasta (cooked, drained, and rinsed with cold water)
13 slices bacon, cooked and chopped
½ large red onion, finely diced
1½ cups cheddar cheese, cut into cubes (measured after cut)
2 cups romaine lettuce, measured after cut or torn into bite-sized pieces
1 avocado, cut into small pieces
1½ cups cherry tomatoes, cut in half (measured after cut)
¼ cup parsley, chopped

Dressing
1 ounce Hidden Valley Dressing Mix, dry
1½ cups mayonnaise
½ cup sour cream

Instructions

1. In a large mixing bowl, combine the rotini pasta, chopped bacon, red onion, cheddar cheese, romaine lettuce, avocado, cherry tomatoes, and parsley.

2. In a separate small bowl, whisk together the Hidden Valley dressing mix, mayonnaise, and sour cream until smooth and well blended.

3. Pour the dressing over the pasta salad and gently toss everything together until evenly coated.

4. Chill in the refrigerator for at least 30 minutes before serving to let the flavors come together.

5. Serve cold and garnish with extra parsley or bacon bits if desired.