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Delicious BLT Pasta Salad with crispy bacon, fresh lettuce, and juicy tomatoes in ranch dressing.

BLT Pasta Salad

A refreshing pasta salad that combines the classic flavors of a BLT sandwich with pasta, perfect for warm days and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces rotini or bowtie pasta Choose shapes that hold dressing well.
  • 4 slices cooked bacon Cook until crispy, then crumble.
  • 1 cup cherry tomatoes Halved or chopped Roma tomatoes can be used.
  • 2 cups romaine or iceberg lettuce Add just before serving for crunch.
  • 1/4 cup red onion Optional, for bite.
Dressing
  • 1 cup mayonnaise Base of the dressing.
  • 1/2 cup Greek yogurt or sour cream Used to lighten the dressing.
  • 2 tablespoons lemon juice Adds brightness to the dressing.
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder Optional, for extra flavor.
Optional Extras
  • 1 cup shredded cheddar cheese For added creaminess and flavor.
  • 1 medium avocado Diced, optional.

Method
 

Preparation
  1. Cook the pasta in salted boiling water until just tender. Drain and rinse with cool water until no longer warm. Shake off excess water.
  2. Cook the bacon until crispy. Drain on paper towels and let cool before crumbling or chopping.
  3. In a large bowl, mix the dressing ingredients: mayonnaise, Greek yogurt or sour cream, lemon juice, garlic powder (if using), salt, and pepper. Adjust seasoning to taste.
  4. Combine the cooked pasta, chopped tomatoes, and red onion (if using) with the dressing. Stir to coat well.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Just before serving, fold in the chopped lettuce and crumbled bacon, as well as any optional extras like cheese or avocado.

Notes

This salad is best served cold, and keep the lettuce separate until just before serving to maintain its crunch. It stores well (3-4 days in the fridge) if the salad base and lettuce are kept separately.