I hope you had a lovely weekend. Mine was full of good things: a Frozen movie night, two family birthday gatherings, a very successful trip to Target, a Cubs spring training game, dinner at my parents’ house, and church. Cory and the boys even set up a tent and slept in the backyard one night. No wonder Little Boy #3 fell asleep in my arms right after dinner! If you enjoy casual behind-the-scenes snapshots, feel free to follow me on Instagram.
I’m not usually a fan of kids’ movies, but Frozen surprised me. It is sweet, honest, and surprisingly deep — a film I enjoyed more than I expected. My boys are lucky that my mom loves taking them to the theater, which gives me a break now and then.
I also love pasta salads, and this BLT pasta salad is a fresh twist on the classic Bacon, Lettuce & Tomato sandwich. Instead of bread, I use fresh cheese tortellini, which makes the salad hearty and satisfying. Adding baby spinach lightens the dish and adds a bright splash of green. The dressing is a quick, upgraded ranch made with sour cream and dry ranch seasoning. It’s an easy recipe to keep in the fridge for quick weekday lunches — you get a mix of protein, vegetables, and carbs all in one bowl.
As the weekend ends and the house settles into a quiet evening, I’m wrapping up this post ready to welcome the new week. Take it one step at a time, think thankful thoughts, and focus on what’s lovely and true. Bring on Monday!
BLT Pasta Salad
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- Author: Julie
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: Salads
- Cuisine: American
Description
This BLT Pasta Salad puts a fresh twist on the classic Bacon, Lettuce, and Tomato sandwich — perfect for a quick, satisfying lunch.
Ingredients
Scale
- 3/4 cup sour cream
- 1/2 clove garlic, pressed
- 3 teaspoons dry ranch dip mix
- 9 ounces fresh cheese tortellini
- 2 tablespoons crumbled bacon (or bacon bits), divided
- 3 cups fresh baby spinach
- 1/2 cup grape tomatoes, halved
Instructions
- In a small bowl, whisk together the sour cream, pressed garlic, dry ranch dip mix, and 1 tablespoon of the crumbled bacon. Refrigerate until ready to assemble. Allowing the dressing to rest for at least an hour improves the flavor.
- Cook the tortellini according to package directions. Drain and rinse with cold water, then drain again.
- Toss the cooled pasta with the dressing, then add the baby spinach and halved grape tomatoes. Sprinkle the remaining tablespoon of crumbled bacon on top. Serve immediately or refrigerate until serving.
Notes
I used about 3/4 of the dressing for this salad because I prefer a lighter coating, but adjust to your taste.
This recipe was inspired by a pasta salad I tasted at a Pampered Chef party years ago.