Ingredients
- 2 cups dry pasta, farfalle/bowtie
- 6 strips bacon, cooked and chopped into small pieces
- 1/3 cup thinly sliced red onion
- 1 1/2 cups chopped romaine lettuce
- 1 cup multi-colored cherry tomatoes, sliced
- 1/2 large ripe but firm avocado, chopped
- 1 tablespoon fresh dill, chopped
For the Ranch Dressing
- 1/4 cup mayonnaise
- 1/4 cup full-fat Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 2 cloves garlic, minced
- 1/2 tablespoon fresh parley, chopped
- 1/2 tablespoon apple cider vinegar
- 1/2 tablespoon lemon juice
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
Method
- Cook the dry gluten-free pasta according to the package instructions. Once al dente, drain and rinse the pasta with cold water.
- Add the cooked pasta, crisped bacon, sliced red onion, romaine lettuce, cherry tomatoes, avocado, and fresh dill to a large mixing bowl.
- Next, make the dressing. Whisk together the mayonnaise, fresh dill, chives, garlic, parsley, apple cider vinegar, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the salad and toss until well combined.
- Serve immediately or cover and refrigerate until ready to serve.
Keywords: blt pasta salad, blt pasta salad recipe, ranch blt pasta salad
