With the arrival of summer’s heat, the last thing you want to do is spend hours stuck inside a hot kitchen making meals for the family. Pasta salads are a simple, delicious, and stress-free solution to refresh those warm summer nights, and we’re amping up your ordinary pot-luck version with this stand-out recipe—one of five shared in our current summer print issue DELIGHT.
Our mouthwatering pasta salads are loaded with all the fresh flavors of summer! Crisp garden veggies, tender pasta, comforting cheeses and dressings, and bold herbs are well-deserving of a spot on your patio table or picnic blanket this season. So whether served alongside your favorite grilled dishes or as a standalone star, be sure to try out these tasty additions to your summer menu!
Be sure to purchase your copy of our gorgeous summer issue in THE SHOP today to snag all five delicious summer pasta salad recipes—sure to please any appetite. Today, we’re giving you a peek inside and sharing one of our favorites with you!
BLT PASTA SALAD
Prep and Cook Time: 15 minutes
1 Cup Ranch Dressing
¼ Teaspoon Paprika
1 Teaspoon Chili Powder
1 Tablespoon Milk
8 Ounces Spiral Pasta
2 Cups Romaine Lettuce, chopped
2 Cups Baby Spinach, torn or cut into bite size pieces
1 Pint Grape Tomatoes, halved
1 ½ Cups Cheddar Cheese, shredded
1 ½ Cups Bacon, cooked and chopped
1. Place the ranch dressing in a small bowl and add the paprika, chili powder, and milk. Stir to mix and set aside.
2. Cook the pasta per the directions on the box for al dente. Drain and run under cool water. Drain again and set aside.
3. Place the cooled pasta, chopped romaine lettuce, spinach, tomatoes, cheddar cheese and bacon in a large bowl.
4. Pour the dressing over all of this and toss gently to mix. Serve immediately. (Will not store well as the greens become limp the longer they sit with the dressing applied.)