Name: BLT Pasta Salad with Creamy Basil Chive Ranch Dressing
Prep time: 5 min
Cook time: 12 min
Total time: 20 min
Ingredients: 16 ounces small-shaped pasta of choice; 1/2 cup cooked corn kernels (I used leftover grilled corn); 1/2 cup organic cherry tomatoes, cut in halves; 1 avocado, sliced; 1/3 cup cubed cheddar cheese; 6-8 slices of cooked bacon, cut into bite sized pieces; 1/2 cup cottage cheese; 1/3 cup greek yogurt; 2 tablespoons milk; 1 cup basil; 1/4 cup fresh chives; 3 garlic cloves, peeled; sea salt and black pepper to taste

BLT Pasta Salad with Creamy Basil Chive Ranch Dressing

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The Easiest Healthy BLT Pasta Salad with Creamy Basil Chive Ranch Dressing. Our family’s favorite pasta salad for every occasion and secretly protein-packed.

Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 20 mins

Yield: Serves 4

Instructions

Cook your pasta: Boil your pasta according to the package instructions. Be sure to salt the water—it’s the only chance you get to season the pasta itself. Once it’s al dente, drain it and let it cool completely. (Hot pasta will make your avocado mushy, and we don’t want that.)
Make the ranch dressing: While your pasta is cooking or cooling, throw all the dressing ingredients into a blender or food processor. Blend until super creamy and smooth. Taste and adjust the salt and pepper if needed. This dressing is also amazing on salads, sandwiches, or as a dip for veggies, so you might want to double it!
Assemble the salad: In a large bowl, combine your cooled pasta, corn, cherry tomatoes, avocado, cheddar, and bacon. Pour the creamy basil chive ranch on top and toss everything together until evenly coated.
Serve and enjoy: Serve it up right away or pop it in the fridge for a few hours. The flavors get even better as it chills!

Notes

*Store leftovers in airtight container for 5 days. I think this tastes better after marinating for a few hours. Add avocado right before serving if prepping in advance.

Author: Rachel