BLT Pasta Salad

By Ben · cooked up in Sprig

Crispy bacon bits cling to tubes of rigatoni while cherry tomatoes burst with juice in every forkful. Ranch dressing coats everything in creamy comfort, and the romaine adds that satisfying crunch that makes this feel like the pasta version of your favorite sandwich. Chill it for an hour and it becomes the kind of make-ahead dish that saves busy weeknights.

Ingredients

• 12 ounces rigatoni pasta
• 8 slices thick-cut bacon
• 2 cups cherry tomatoes, halved
• 4 cups romaine lettuce, chopped
• 3/4 cup ranch dressing
• 1/4 teaspoon black pepper
• 2 tablespoons fresh chives, chopped

Instructions

1. Bring a large pot of salted water to boil and cook rigatoni according to package directions until al dente. Drain and rinse with cold water until completely cool.
2. Cook bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels and crumble into bite-sized pieces when cool.
3. Halve the cherry tomatoes and chop the romaine lettuce into bite-sized pieces.

1. In a large bowl, combine the cooled pasta, crumbled bacon, cherry tomatoes, and chopped romaine.
2. Add ranch dressing and black pepper, tossing until everything is well coated.
3. Garnish with fresh chives and refrigerate for at least 30 minutes before serving to let flavors meld.

Chef's tips

Nutrition (per serving, estimated)

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