Description
A creamy and refreshing BLT Pasta Salad loaded with tender rotini, crisp romaine, juicy tomatoes, smoky crispy beef strips, and a tangy homemade dressing. Perfect for potlucks, family dinners, or as a light main dish.
Ingredients
- 12 ounces rotini pasta
- 2 cups cherry tomatoes, halved
- 2 cups chopped romaine lettuce
- 1 1/2 cups cooked beef strips, crispy and chopped
- 1/2 cup finely diced red onion
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook rotini according to package instructions until al dente. Drain and rinse under cold water to cool completely.
- In a medium bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth.
- In a large bowl, combine cooled pasta, cherry tomatoes, red onion, cheddar cheese, and chopped beef strips.
- Pour dressing over the pasta mixture and toss gently until evenly coated.
- Just before serving, fold in chopped romaine lettuce to keep it crisp.
- Taste and adjust seasoning as needed. Serve chilled or at room temperature.
Notes
- Add lettuce just before serving to maintain freshness.
- Store in an airtight container in the refrigerator for up to 3 days.
- If the salad dries out, stir in a tablespoon of mayonnaise or a splash of milk to refresh.
- Whole wheat pasta can be used for added fiber.
- Best served cold; reheating is not recommended.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
