BLT Layered Pasta Salad
Servings 10 servings
Calories 607kcal
Ingredients
- Dressing:
- 2 cup real mayonnaise
- 1 cup whole buttermilk
- 1 Tbsp fresh chopped chives
- 2 tsp cider vinegar
- 2 tsp granulated sugar
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp celery salt
- 1/2 tsp lemon pepper
- 1/4 tsp black pepper
- Salad:
- 1 lb penne pasta cooked to al dente
- 7 cups chopped green leaf lettuce divided
- 2 pints cherry tomatoes halved reserve some for garnishing
- 1 cup sliced green onion
- 1 1/2 lb thick cut bacon cooked and chopped
- 1 6 oz package Texas size garlic herb croutons
Instructions
- Dressing: Several hours or up to one day in advance whisk together mayonnaise, buttermilk, chives, vinegar, sugar, garlic powder, onion powder, celery salt, lemon pepper and black pepper in a medium size mixing bowl, cover and chill.
- Pasta: Cook the pasta in salted water per package directions until al dente. Drain well. Toss with 1/2 of the prepared dressing, set aside to cool slightly while preparing the remaining ingredients.
- Assemble: Begin with 2 cups lettuce, 1/3 dressed penne pasta, 1/3 tomatoes, 1/3 green onion,1/3 bacon and 1/3 of the remaining dressing.
- Repeat this process until all ingredients have been used. (Reserve 1 cup of lettuce, 2 Tbsp each of green onion and bacon to sprinkle on top)
- Cover and chill overnight or for several hours until serving.
- Top with homemade croutons and halved cherry tomatoes just before serving.
Notes
- You can make extra dressing to serve on the side, to allow your guests to drizzle more on top to their taste, when serving.
- You can dress this salad with the same amount of bottled buttermilk ranch dressing, if desired.
Nutrition
Serving: 1serving | Calories: 607kcal | Carbohydrates: 48g | Protein: 17g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1063mg | Potassium: 599mg | Fiber: 3g | Sugar: 8g | Vitamin A: 925IU | Vitamin C: 25mg | Calcium: 73mg | Iron: 2mg