1-First Step: Cook and Cool the PastaBring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook according to the package directions, about 8-10 minutes, until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta thoroughly. Set aside.

2-Second Step: Prepare the BaconWhile the pasta cooks, crisp 10 slices of bacon in a skillet over medium heat. Cook until golden brown and crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate to drain excess fat. Reserve about 1 tablespoon of bacon grease if desired for the dressing. Once cooled, crumble the bacon into bite-sized pieces.

3-Third Step: Chop Fresh IngredientsDice 1 ½ cups fresh tomatoes or halve 1 pint of grape tomatoes. Dice ½ avocado if using. Soak ⅓ cup diced red onions in cold water for 10 minutes to reduce sharpness, then drain. Chop 1 cup of romaine lettuce or pack 2 cups fresh spinach leaves.

4-Fourth Step: Make the DressingIn a large bowl, whisk together ½ cup mayonnaise, ¾ cup ranch dressing, and the reserved 1 tablespoon bacon grease if using. This creates a rich and flavorful dressing that complements the salad ingredients perfectly. Season with salt and pepper to taste.

5-Fifth Step: Combine the SaladAdd the cooled pasta, tomatoes, avocado, cooked bacon, cheddar cheese, red onion, and lettuce or spinach into the bowl with the dressing. Toss gently but thoroughly to evenly coat all ingredients without bruising delicate components.

6-Final Step: Chill and ServeCover the salad and chill in the refrigerator for at least 10-15 minutes to allow flavors to meld and to serve refreshingly cool. Before serving, garnish with freshly chopped parsley for a pop of color and herbal brightness. This BLT pasta salad is great served as a main dish or a side at gatherings.