BLT Pasta Salad
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This BLT Pasta Salad is basically your favorite sandwich, but make it picnic-friendly. Crispy bacon, juicy tomatoes, and crunchy lettuce all tossed with pasta and a creamy dressing—it’s the side dish that steals the show (and maybe even replaces your main).
This easy pasta side dish is delicious served with grilled chicken, burgers, or any of your summer favorites!
Why You’ll Love This Recipe
- Summer salad idea: Cool, crisp, and refreshing, it’s a go-to for hot days and outdoor gatherings.
- Make ahead pasta salad: Prep it the night before and just add the finishing touches when it’s time to eat.
- Backyard BBQ recipe: A perfect match for burgers, hot dogs, and everything summer grilling.
This BLT Pasta Salad is everything you love about the classic sandwich—bacon, lettuce, tomato—tossed with pasta and coated in a creamy ranch-mayo dressing. It’s fresh, flavorful, and comes together in just a few simple steps, making it a go-to for busy weeknights or last-minute potlucks.
Serve it chilled for a refreshing side dish, or bulk it up with grilled chicken for an easy meal. It’s the kind of recipe that disappears fast and gets requested often—because who can resist bacon and ranch?
Ingredients You’ll Need
This BLT Pasta Salad comes together with a handful of simple ingredients, most of which you probably already have on hand. Here’s what you’ll need to build the perfect balance of creamy, crunchy, and crave-worthy:
- Pasta: Any short pasta works—think rotini, bowtie, or penne. Just cook until al dente so it holds up well in the salad.
- Ranch dressing: Use your favorite bottled brand or homemade for extra flavor. It’s the base of the dressing, so go with something you love.
- Mayonnaise: Adds creaminess and helps mellow out the ranch.
- Black pepper: A pinch gives it just the right amount of bite—adjust to taste.
- Cherry or grape tomatoes: Halved for easy bites and bursts of juicy flavor.
- Green onion: Adds a mild, fresh onion flavor without overpowering the dish.
- Cheddar cheese: Sharp or mild, shredded or cubed—it adds richness and brings everything together.
- Romaine lettuce: Crisp and crunchy, it’s the “L” in BLT—add it just before serving to keep it fresh.
- Bacon: Cook it crisp, then crumble it in. This is the flavor hero, so don’t skimp!
Once everything’s chopped and prepped, it all comes together in a creamy, dreamy salad that’s perfect for BBQs, potlucks, or lazy summer dinners.
Jesseca’s Recipe Review
This pasta salad is one of those recipes I didn’t expect to love as much as I do—but it’s a total hit every time. It’s creamy, crunchy, and tastes like summer in a bowl. My family devoured it and even my picky teenager went back for seconds (which never happens with anything involving lettuce). It’s now on regular rotation for BBQs, potlucks, and lazy dinner nights.
Tip from Jesseca:
Prep everything ahead of time but keep the lettuce and bacon separate until just before serving. It keeps the salad crisp, fresh, and picnic-perfect!
Substitutions and Variations
This BLT pasta salad is super flexible—basically a choose-your-own-adventure for your taste buds. Here are some easy swaps and tweaks:
- Pasta: Any short pasta works! Try rotini, shells, penne, or bowties. Whole wheat or gluten-free? Go for it.
- Ranch dressing: Swap with Caesar, blue cheese, or even a homemade vinaigrette if you want something lighter.
- Mayonnaise: Greek yogurt or sour cream can lighten things up without sacrificing creaminess.
- Tomatoes: Grape or cherry tomatoes hold up better if you’re making this ahead. Sun-dried tomatoes add a deeper, tangier flavor.
- Cheese: No cheddar? Try Monterey Jack, mozzarella, or even a sprinkle of Parmesan for a different vibe.
- Lettuce: Romaine keeps it classic and crunchy, but spinach or arugula work in a pinch—just wait to toss them in so they don’t wilt.
- Bacon: Turkey bacon or bacon bits are fine substitutes. Want it vegetarian? Try crispy chickpeas or smoky tempeh.
Want to level it up? Toss in diced avocado, grilled chicken, or a handful of croutons for added crunch.
BLT Pasta Salad Recipe
This BLT pasta salad is the ultimate crowd-pleaser—creamy, crunchy, and packed with flavor. It comes together quickly with just a little prep and a lot of chill time (literally).
- Cook the pasta until al dente, drain it, and let it cool.
- Whisk together 1 cup of ranch dressing, mayonnaise, and black pepper.
- Toss in the tomatoes, green onion, shredded cheddar, and romaine lettuce.
- Refrigerate for at least one hour to let the flavors meld.
- Right before serving, mix in the bacon and the last ½ cup of ranch.
This pasta salad tastes even better after a little fridge time, so feel free to make it ahead! Just keep the bacon crispy and add it at the end for best texture.
Storage and Make-Ahead Instructions
Make Ahead: This BLT Pasta Salad is a great make-ahead option! You can prep everything the day before—just leave out the bacon and lettuce until right before serving to keep things crisp and fresh. Store the pasta, dressing mixture, and toppings separately if you’re planning more than a day ahead.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep in mind that the lettuce may wilt and the bacon may lose its crunch, so it’s best eaten fresh or within a day. For longer-lasting texture, stir in a little extra dressing before serving to freshen it up.
Recipe FAQs
Yes! Prep it up to a day in advance, but for best texture, wait to add the lettuce and bacon until just before serving.
Short pasta shapes like rotini, bowtie, penne, or shells work great—they hold the dressing and mix-ins well.
Absolutely. Store-bought ranch is easy and convenient, but homemade ranch will give the salad a fresher flavor if you have the time.
Add the lettuce and bacon right before serving. You can also store the components separately if you’re making it ahead.
BLT Pasta Salad
Ingredients
- 1 (16oz) package pasta
- 1.5 cup ranch dressing
- 1/2 cup mayonnaise
- 1 teaspoon black pepper
- 1.5 cups tomatoes (diced)
- 3 green onions (chopped)
- 1 cup shredded cheddar cheese
- 1 head romaine lettuce (shredded (about 3 cups))
- 1/2 pound sliced bacon
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside to cool completely. You can run it under cold water to stop the cooking process and cool it down faster.
- In a large bowl, stir together 1 cup of ranch dressing, ½ cup mayonnaise, and ½ teaspoon black pepper until smooth.
- Add the chopped tomatoes, green onions, shredded cheddar cheese, and romaine lettuce to the bowl. Gently toss until everything is evenly coated in the dressing mixture.
- Cover and chill the salad in the refrigerator for at least 1 hour. This helps the flavors come together and gives the pasta time to soak in the dressing.
- Just before serving, stir in the cooked, crumbled bacon and drizzle with the remaining ½ cup of ranch dressing. Toss gently and serve cold.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
