Ingredients
Scale
Gather these simple, pantry-friendly ingredients to create a dish that celebrates flavor without fuss:
- 12 ounces of rotini pasta
- 1 pound of bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 2 cups romaine lettuce, chopped
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
If you’re feeling adventurous or simply out of one ingredient, you can swap Greek yogurt for sour cream or use turkey bacon for a leaner version. Flexibility is key, just like turning a can of tomatoes into a feast.
Instructions
- Begin by cooking the rotini pasta according to package instructions. Aim for al dente, as it will hold up better in the salad.
- While the pasta cooks, fry the bacon until crispy. Drain and crumble it into bite-sized pieces.
- In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper. This is where the magic happens, much like my mom’s kitchen alchemy.
- Once the pasta is cooked, drain and rinse under cold water to cool it down. Add the pasta to the bowl with the dressing and toss to coat evenly.
- Gently fold in the bacon, cherry tomatoes, romaine lettuce, and cheddar cheese if you’re using it. Mix until everything is evenly distributed and coated in the creamy dressing.
- Chill the salad for at least 30 minutes before serving, allowing the flavors to meld beautifully.
This salad is best served fresh, but if you’re anything like me, sometimes life demands a make-ahead meal. Don’t worry, this one’s up to the task!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy BLT Pasta Salad, recipe, cooking, food
