Half Baked Harvest Blt Pasta Salad

Fresh, creamy, and full of texture this Half Baked Harvest BLT Pasta Salad is a summer must-make, loaded with bacon, avocado, grilled corn, and a punchy jalapeño ranch.

Prep time

15 minutes

Cook time

10 minutes

Total time

25 minutes

Yield

6 servings

Ingredients

Jalapeño Ranch Dressing:

½ cup plain Greek yogurt or sour cream

⅓ cup mayo

2 tbsp buttermilk

1 cup fresh basil

½ cup fresh cilantro

¼ cup fresh chopped chives

1 jalapeño, seeded (optional)

2 tsp Worcestershire

1 tsp garlic powder

1 tsp onion powder

Kosher salt and black pepper

Salad:

1 lb short cut pasta

1 cup cubed spicy cheddar cheese

1 head romaine lettuce, shredded

2 cups cherry tomatoes, halved

2 cups grilled corn (about 3 ears)

8 slices cooked bacon, crumbled

1 avocado, diced

Instructions

1. Combine all dressing ingredients in a blender and blend until smooth. Season to taste.
2. Bring salted water to a boil and cook pasta al dente. Drain.
3. Toss hot pasta with cubed cheese and dressing.
4. Mix in lettuce, tomatoes, corn, and bacon.
5. Add avocado just before serving.
6. Serve warm or chilled. Chill for 30 minutes for deeper flavor if desired.

Notes

Store in the fridge for up to 3 days. Add bacon and avocado just before serving for best texture. Perfect for meal prep, picnics, or BBQs.