Here’s the fourth recipe in the ‘Summer in July’ Series and just in the nick of time (The month is almost over!!!)
Oh my goodness this pasta salad is delish and so, so easy. The best part is that it’s a great side for lunch OR supper. I was scrolling through Pinterest when I came across this salad posted by Holly at Life in the Lofthouse. I put in extra tomatoes and bacon because I could hear my sweet man say, “Bacon makes any recipe better.” I have to agree.
For a heartier salad that becomes a main dish, you could add a cup or two of rotisserie chicken.
The original recipe came from Taste of Home, which has been one of my favorite food magazines for over 25 years.
Try it out and let me hear from you.
- 2-1/2 cups uncooked bow tie pasta
- 6 cups torn romain lettuce
- 2 to 3 large tomatoes, diced
- 6 strips bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 1 tablespoon barbecue sauce
- 1/4 tsp pepper
- Cook six bacon strips and crumble.
- Cook pasta according to package directions. Drain. Then rinse pasta under cold water.
- In a large bowl, combine the romaine lettuce, tomato, bacon and pasta.
- Drizzle the ranch dressing and barbecue sauce over the top. Toss to coat evenly. Season with pepper. Serve immediately and enjoy.
- Refrigerate for 30 minutes to 1 hour prior to serving.
*The recipe calls for Ranch dressing, but I used Peppercorn Ranch because that's what I had on hand. I also used Honey Barbecue Sauce. I think this dish is better if it chills prior to serving.
You could add a cup or two of rotisserie chicken and make it a main dish salad.
This looks delicious! Can’t wait to try it out! Thanks for sharing, Mitzi!
Looks really good Mitzi! Thanks.