Bacon Lettuce and Tomato Pasta Salad

Bacon Lettuce and Tomato Pasta Salad

Crispy, creamy, and full of crunch, this ranch pasta salad brings bacon, lettuce, and tomato together with a tangy twist and a buttery panko topping.

—Recipes by Chef Steph


INGREDIENTS

  • 1 Tbsp. garlic-and-herb butter
  • 1/2 cup panko breadcrumbs
  • 1 cup mayonnaise
  • 1/3 cup whole milk
  • 1 (1-oz.) envelope ranch dressing mix
  • 4 tsp. Dijon mustard
  • 1 (16-oz.) pkg. how tie pasta, cooked al dente and cooled
  • 1/2 cup thinly sliced scallions, plus more for garnish
  • 2 1/2 cups thinly sliced romaine lettuce (from 1 romaine heart)
  • 1 lb. thick-cut bacon, cooked and chopped
  • 2 cups assorted grape tomatoes, halved

DIRECTIONS     

  1. Heat butter in a small skillet over medium until melted and bubbly. Add panko, and cook, stirring often, until toasted, 3 to 5 minutes. Transfer to a small bowl, and set aside.

  2. Whisk together mayonnaise, milk, ranch dressing mix, and Dijon mustard in a large bowl.

  3. Add cooked pasta, scallions, lettuce, bacon, and tomatoes; toss gently until combined and coated with dressing. Sprinkle with toasted panko and additional sliced scallions just before serving.

 

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