Fourth of July gatherings always call for a number of side dishes to complement the main grilled entrees. Here is a quick n’ easy pasta salad that combines the familiar and favorite flavors of the All-American BLT. It’s so easy to make it’s like child’s play. It’s good the next day too and can stand alone as a light lunch any day of the week.
BLT PASTA SALAD
1 (16 ounce) package medium seashell pasta
1 pound sliced bacon
1 1/2 cups Kraft Ranch With Bacon salad dressing
1/2 cup chopped red or green onion
2 tomatoes, chopped
3 leaves romaine lettuce, broken into bite size pieces
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
In a large bowl, stir together the Ranch dressing, onion, lettuce and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don’t worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top and mix just before serving.