BLT Pasta Salad
This BLT pasta salad is fully loaded with smoky bacon, roasted corn, tomatoes, lettuce, avocado, cheese, and ranch. An easy crowd-pleaser!
Servings: 8 servings
Calories: 779kcal
Ingredients
For the roasted corn
- 2 ears corn husks and silks removed
- 1 ½ tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
For the pasta salad
- 12 ounces bacon diced
- 1 teaspoon salt (for the pasta water)
- 1 pound bowtie pasta
- 1 pound cherry tomatoes halved
- ½ red onion chopped
- 2 cups chopped romaine lettuce
- 2 Hass avocados diced
- 1 cup crumbled blue cheese (or shredded cheddar)
- 1 ½ cups ranch dressing
Instructions
- Preheat the oven to 425°F and line a paper plate with paper towels.
- Rub each ear of corn with olive oil, salt, and pepper and wrap in foil. Roasted for 25 minutes.
- Once cool enough to handle, cut the corn kernels from the cobs and transfer them to a large salad bowl.
- Saute the bacon over medium heat in a skillet until golden brown and crispy. You can do this while the corn is roasting. Use a slotted spoon to transfer the bacon to the paper towel-lined plate. Set aside.
- Bring a large pot of water to a boil and add the salt followed by the bowtie pasta. Cook to the package’s instructions until al dente. Drain the pasta.
- Add the hot pasta to the bowl with the corn along with the bacon, tomatoes, red onion, romaine, avocado, cheese, and dressing.
- Toss the salad to coat every bowtie with dressing.
- Cover the pasta salad and chill for 1 hour before serving.
Nutrition
Calories: 779kcal | Carbohydrates: 58g | Protein: 19g | Fat: 53g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 1408mg | Potassium: 751mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1578IU | Vitamin C: 20mg | Calcium: 135mg | Iron: 2mg