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A refreshing summer pasta salad featuring crispy oven-baked bacon, rotini pasta, fresh romaine lettuce, diced tomatoes, and white cheddar or Havarti cheese, all tossed in a zesty creamy dill-lemon mayo dressing.

Ingredients

Scale
  • 1 1/4 cup tomato, diced
  • 1 cup rotini pasta, uncooked
  • 3 cups romaine lettuce, finely chopped
  • 2/3 cup white cheddar or Havarti cheese, diced
  • 8 pieces of bacon
  • Optional: avocado, diced
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons olive oil
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2 tablespoons fresh dill, finely chopped
  • 1 teaspoon water

Instructions

  1. Preheat oven to 375°F and line a rimmed baking sheet with foil or parchment.
  2. Arrange bacon slices in a single layer on the prepared sheet and bake 12–15 minutes until crispy.
  3. While bacon bakes, bring a large pot of salted water to a boil and cook rotini according to package instructions until al dente, then drain.
  4. Rinse cooked pasta under cold water or spread it on a baking sheet to cool and stop cooking.
  5. Dice tomatoes and cheese and finely chop the romaine (dice avocado if using).
  6. Whisk together mayonnaise, olive oil, lemon juice, garlic salt, pepper, fresh dill, and water in a small bowl until smooth.
  7. Transfer baked bacon to paper towels to drain and cool, then crumble into bite-sized pieces.
  8. In a large bowl, combine the cooled pasta, crumbled bacon, chopped romaine, diced tomatoes, and cheese.
  9. Pour the dressing over the salad, toss gently to coat, and squeeze fresh lemon over top if desired.
  10. If using avocado, fold it in gently right before serving.

Notes

Bake bacon on a foil-lined rimmed sheet pan for even crisping and easy cleanup., Rinse pasta in cold water after cooking to stop cooking and help the dressing adhere better., Add avocado just before serving to avoid browning., Start with suggested amount of dressing and add more as needed to avoid overdressing., Add extra crunch by toasting cooked pasta briefly or mixing in chopped celery or cucumber., Thin dressing with water or milk if too thick., Leftovers keep well in an airtight container in the refrigerator for up to 3 days; add avocado fresh when serving., Reheat bacon pieces in oven or toaster oven to re-crisp., Do not freeze this salad to preserve texture and flavor.

Nutrition

Find it online: https://gingerbaking.com/blt-pasta-salad/