This BLT pasta salad combines the classic combination of bacon, lettuce, and tomato with cavatappi pasta, Colby Jack cheese, red onion, and ranch dressing.
‣ 1 pound bacon, diced small ‣ 16 ounce cavatappi pasta ‣ 2 1/2 cup ranch dressing ‣ 1 pint grape tomatoes, cut in half ‣ 8 ounce Colby Jack cheese, cut into small cubes ‣ 4 scallions, thinly sliced ‣ 1/4 cup thinly sliced red onion ‣ 4 cup shredded lettuce
Cook the bacon in a skillet until crunchy, then transfer to a paper towel-lined plate to cool. You can store the bacon in the refrigerator in a sealed container until ready to use.
Cook the pasta per package instructions, then rinse with cool water and drain thoroughly.
In a 13-quart mixing bowl (or similar size), add the cooked pasta, grape tomatoes, Colby Jack cheese, scallions, and red onion.
Add the ranch dressing, then mix well to coat all of the ingredients. Once done, let pasta salad marinate for 1 hour.
When ready to serve, add the prepared bacon and shredded lettuce
Mix everything together.