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BLT Pasta Salad with Ranch Dressing

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  • Prep 25 min
  • Total 25 min
  • Servings 6
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The same ingredients that compose a great sandwich create a superb salad for six in less than half an hour.
By Betty Crocker Kitchens
Updated Feb 15, 2013
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Ingredients

  • 1 1/4 cups uncooked medium pasta shells
  • 4 slices bacon
  • 1/4 red onion, thinly sliced (1/4 cup)
  • 1 pint (2 cups) cherry tomatoes, cut in half or 3 roma tomatoes, sliced
  • 1/2 cup reduced-calorie ranch dressing
  • 6 leaves romaine or iceberg lettuce

Steps

  • 1
    Cook and drain pasta as directed on package, omitting salt. Rinse with cold water; drain well.
  • 2
    Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat about 4 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble into small pieces or cut into thirds.
  • 3
    In large bowl, mix pasta, onion and tomatoes; toss gently with dressing to coat. Place lettuce leaf on each of 6 salad plates; divide pasta mixture evenly along plates. Sprinkle each with bacon.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of tossing the ingredients together, layer the onions, pasta, bacon and tomatoes on the lettuce and drizzle with the dressing.
  • tip 2
    Upgrade the fiber and nutrients in this hearty salad by using whole wheat penne.

Nutrition

210 Calories, 7g Total Fat, 7g Protein, 29g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
320mg
13%
Potassium
250mg
7%
Total Carbohydrate
29g
10%
Dietary Fiber
2g
10%
Sugars
3g
Protein
7g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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