Cooking with Tiffany: Creamy BLT Pasta Salad

By Tiffany Williams –

Ingredients

For the pasta salad:

• 1 pound rotini pasta (or bowtie pasta)
• 1 pound thick-cut bacon, cooked crispy and chopped
• 2 cups cherry tomatoes, halved
• 3 cups chopped romaine lettuce
• ½ cup red onion, finely diced (optional)
• ½ cup shredded cheddar cheese (optional but delicious)
• ¼ cup chopped green onions or fresh parsley

For the creamy dressing:

• 1 cup mayonnaise
• ½ cup sour cream
• 2 tablespoons ranch seasoning mix (or homemade ranch seasoning)
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• Salt to taste
• 2–3 tablespoons milk or heavy cream to thin the dressing if needed

Directions

1. Cook the pasta
   • Boil the pasta in salted water until just past al dente.
   • Drain and rinse under cold water to stop the cooking process.
   • Let it cool completely.
2. Make the dressing
   • In a bowl, combine mayonnaise, sour cream, ranch seasoning, vinegar, garlic powder, onion powder, and pepper.
   • Mix until smooth and creamy.
3. Build the salad
   • Add cooled pasta, bacon, tomatoes, red onion, and cheese to a large bowl.
   • Pour the dressing over everything and gently toss until coated.
4. Add the lettuce last
   • Fold in the chopped romaine right before serving so it stays crisp.
5. Chill
   • Cover and refrigerate for at least 1 hour before serving so the flavors come together.

Tiffany’s Touch:

For an extra Southern comfort-food twist, I’d add:

• A little extra crispy bacon on top right before serving.
• A sprinkle of smoked paprika for a deeper flavor.
• A handful of chopped dill pickles if you like that sweet-and-savory picnic salad flavor.