BLT Pasta Salad

A vibrant and refreshing pasta salad combining crispy bacon, juicy tomatoes, and crunchy lettuce in a creamy dressing, ideal for summer gatherings.

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Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, approximately 8–10 minutes. Drain and rinse under cold water.
Cook the bacon: While the pasta cooks, heat a frying pan over medium heat. Add the bacon and cook until crispy, about 6–8 minutes. Transfer to a paper towel to drain.
Prepare the vegetables: Dice the cherry tomatoes and chop the iceberg lettuce into bite-sized pieces. Set aside.
Make the dressing: In a mixing bowl, combine mayonnaise, Greek yogurt, and apple cider vinegar. Whisk until smooth and season with salt, pepper, and garlic powder.
Assemble the salad: In a large mixing bowl, combine the cooled pasta, chopped tomatoes, lettuce, and crumbled bacon. Drizzle the dressing over the top and toss gently to combine.

To avoid soggy pasta, rinse with cold water after cooking. For a lighter version, use a vinaigrette dressing instead of creamy dressing.