In addition to a classic potato salad, a delicious pasta salad is an absolute must at every barbecue evening. Sometimes vegan, with roasted vegetables, with cheese or a classic pasta salad with Mayo - the popular classic is available in a wide variety of variants and always ensures a palate feast. But today we make a culinary journey in the USA and treat ourselves to a pasta salad with bacon and creamy ranch dressing! But enough talk-read on and try our recipe for BLT noodle salad today.
Noodle salad with bacon and dressing
In addition to aclassic potato saladis also the pasta salad of grill classics par excellence. Have you ever eaten BLT-Sandwich? If so, then you know what we mean. And if not - then you should definitely make it up! Nice creamy, full of taste and irresistibly tasty - our pasta salad with bacon is perfect forThe next barbecue eveningAnd you will imitate him all summer, I promise!
Ingredients
- 200 grams of pasta of your choice
- 300 grams of Roman or iceberg salad
- 200 grams of cherry tomatoes
- 230 grams of bacon
- 1 medium -sized red onion
Dressing:
- 50 grams ranch dressing (recipe is below)
- 60 grams of sour cream
- 50 Gramm Mayonnaise
- 20 ml freshly pressed lemon juice
- 2 cloves of garlic, chopped small
- Salt and pepper
preparation
- Cook the pasta in salted water according to the package instructions, pour out and rinse under cold water.
- Fry the bacon in a pan without a fat over medium heat crispy and cut into small cubes.
- Halve cherry tomatoes and dice red onions.
- Put the pasta, chopped iceberg salad, tomatoes, red onion and bacon in a large bowl and mix well.
- Add dressing and mix everything well.
- Place the pasta salad in the fridge with bacon up to serving.
Ranch dressing recipe
You need ranch dressing for our pasta salad with bacon. Of course you can buy it in the supermarket, but homemade things taste better and better and preparation is much easier than you think. The ranch dressing also tastes very good with fish or meat and we always have a glass of it in the fridge.
Ingredients:
- 112 Gramm Mayonnaise
- 120 ml buttermilk
- 120 grams of sour cream
- 1 teaspoon of garlic and onion powder, dried parsley, dried chives and dill
- 1-2 tablespoon of freshly squeezed lemon juice
- Salt and pepper
Preparation:
- Simply stir all the ingredients in a large bowl and put them in a lockable glass.
- The ranch dressing remains durable in the refrigerator for up to 2 weeks.
