An easy BLT Pasta Salad recipe that is loaded with bacon, cherry tomatoes, Romaine lettuce, and then tossed in a delicious ranch and mayonnaise dressing.
½red onion thinly sliced
Cook pasta according to package directions. Drain and let cool to room temperature.
Cut bacon into bite-sized pieces. Cook in a medium-sized skillet over medium heat for 7-8 minutes, or until cooked through. Drain bacon on a paper towel-lined plate. (Or, you can cook bacon in the oven and crumble once cooked.)
Mix Ranch dressing, mayonnaise, mustard, salt and pepper in a medium-sized bowl. Pour ¾ of the dressing over pasta in a large bowl and toss to combine. Reserve the remaining ¼ of the dressing.
Add in bacon, tomatoes, and red onion. Toss to combine.
Cover and chill pasta salad in the refrigerator for 1-2 hours or up to overnight. Just before serving add remaining dressing and Romaine lettuce. Toss to combine.
Serve pasta salad cold and enjoy!