There’s something about a BLT that just works—the crunch of bacon, the juicy tomatoes, the crisp lettuce—it’s a classic combo for a reason. Now imagine all of that goodness tossed with tender pasta and coated in a creamy dressing. That’s exactly what this BLT Pasta Salad brings to the table.
This is the kind of dish that disappears fast at summer cookouts. I made it for a weekend barbecue with friends, and not only was it scraped clean before the burgers even hit the grill, but I had two people ask me for the recipe before they left. And honestly? I don’t blame them. It’s fresh, satisfying, and ridiculously easy to put together.
Why This Salad Always Gets Devoured
Every time I bring this BLT pasta salad to a gathering, it’s the first thing gone. It’s one of those comforting yet exciting dishes that feels familiar but still gets people talking.
The key? That creamy ranch-mayo dressing clings beautifully to the spirals of rotini. You get a bit of everything in each bite—salty, crunchy, creamy, tangy, and just the right amount of fresh. If you’re a pasta salad regular (like me), this one definitely deserves a spot in your rotation.
I’ve even made it with bowtie pasta or tortellini when I wanted to change things up a bit. Cheese-filled tortellini especially makes this feel more like a main dish than just a side.
What I Use to Make It Shine
Here’s what typically lands in my mixing bowl when I make this:
- Rotini pasta – Those little ridges grab the dressing so well. It’s my go-to, but feel free to swap in penne, bowtie, or whatever short pasta you have on hand.
- Crispy bacon – Cooked until it’s perfectly crunchy. I usually bake mine to keep it even and mess-free.
- Cherry tomatoes – Halved for juicy little bursts of flavor.
- Romaine or iceberg lettuce – Added just before serving so it stays crisp.
- Red onion – Thinly sliced for a little bite and color.
- Cheddar cheese – Cubed or shredded, depending on what I’ve got in the fridge.
- Avocado – Optional but adds that buttery texture I love.
- Homemade ranch + mayo – I usually make a quick batch of ranch at home. The flavor’s just brighter than the bottled stuff.
If I’m out of something or want to clean out the fridge, I’ll sometimes throw in diced cucumbers, bell peppers, or even celery for extra crunch. And if I’m feeling cheeky, I’ll toss in croutons to nod to the “bread” part of the BLT!
The Creamy Dressing Trick
The dressing is what brings it all together. I mix mayo with ranch dressing to get that perfect creamy-tangy balance. If I have fresh herbs like dill or chives lying around, I’ll chop some in too.
I’ve tried this with bottled ranch in a pinch, but honestly, homemade makes a big difference. If you have 5 minutes, it’s totally worth whipping up a quick batch with some garlic powder, onion powder, dried herbs, and buttermilk or yogurt. You’ll taste the difference.
When to Make It (and How to Keep It Fresh)
This salad holds up well, but there are a couple of tips I always follow if I’m bringing it to a potluck or prepping ahead:
- Make it the night before, but hold off on adding the lettuce and avocado until just before serving. That way, the greens stay crisp, and the avocado doesn’t brown.
- If I’m using bacon, I’ll add half to the salad when I mix it and keep the rest in a container to sprinkle on top at the last minute—it keeps that crunch alive.
I usually make this within 24 hours of a get-together, especially if it includes ingredients like bacon or chicken that don’t hold up for too long.
Fun Add-Ins and Variations
What I love most is how forgiving and flexible this salad is. Here are a few swaps I’ve tried:
- Turkey bacon works great if you’re avoiding pork.
- Grilled chicken or leftover rotisserie chicken turns it into a filling lunch.
- Hard-boiled eggs chopped in add some richness—like a pasta salad–deviled egg hybrid.
- And yep, I’ve even tossed in some spicy jalapeños or pepper jack cheese for a bit of heat!
It’s one of those “use what you have” recipes that still tastes good even when you’re winging it.
How I Serve It Up
If I’m serving this for lunch, I usually plate it over a small bed of extra greens and top with a bit more cheese or bacon. When I’m bringing it to a party, I keep it in a big glass bowl and let the colors shine—those bright tomatoes, green lettuce, and golden bacon bits make it look just as good as it tastes.
And if there happen to be leftovers? I tuck them into a wrap the next day with a few fresh spinach leaves and call it lunch. Works every time.
Storage Tips (And How Long It Lasts)
I store this pasta salad in an airtight container in the fridge for up to 3 days—as long as the lettuce and avocado are added fresh just before serving. If mixed in earlier, the greens wilt quickly and the avocado browns, which isn’t the best look (or taste).
Sometimes I keep the components separate and mix right before serving, especially if I’m making it for multiple meals.
Questions I Get Asked Often
Can I make this without mayo?
You can swap in Greek yogurt for a tangy twist, or use all ranch if you prefer a lighter dressing. It won’t be quite as creamy, but still tasty.
Can I serve this warm?
Technically, yes—but it really shines as a cold salad. If you want a warm version, consider making a BLT pasta bake instead.
What pasta is best?
Rotini is my favorite, but bowtie, penne, or even small shells will work. Just aim for something with texture so the dressing clings well.
Is this a main dish or a side?
Both! Add protein like grilled chicken or hard-boiled eggs, and it’s lunch. Otherwise, it’s a side that steals the spotlight at any potluck.
BLT Pasta Salad
This BLT Pasta Salad is everything you love about the classic sandwich—crunchy bacon, fresh lettuce, juicy tomatoes—tossed with tender pasta and a creamy ranch-mayo dressing. It's hearty enough to be a meal, yet perfect as a side for potlucks, BBQs, or summer lunches.
Ingredients
- 12 oz rotini or penne pasta, cooked and cooled
- 1 cup chopped romaine lettuce
- 10 slices of bacon, cooked crisp and crumbled (save a bit of grease for the dressing)
- 1½ cups fresh tomatoes, diced
- ¾ cup ranch dressing
- ½ cup mayonnaise
- ½ avocado, diced
- ⅓ cup red onion, finely chopped
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Start by mixing the mayo and ranch dressing in a small bowl. If you want a smoky touch, stir in about a tablespoon of the bacon drippings—totally optional, but adds great flavor.
- In a large mixing bowl, combine the cooked pasta, bacon, tomatoes, avocado, cheese, onion, and romaine. Drizzle the dressing over the top and gently toss everything together until evenly coated.
- Sprinkle with fresh parsley before serving, and you’ve got yourself a crowd-pleasing, flavor-packed salad!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 456Total Fat 34gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 24gCholesterol 40mgSodium 647mgCarbohydrates 25gFiber 3gSugar 3gProtein 13g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Let me tell you—once you try this BLT Pasta Salad, it’s going to become one of those recipes you reach for all summer long. It’s the perfect balance of creamy, crunchy, fresh, and salty, and it’s just fun to eat. Plus, it’s a great way to use up garden tomatoes when they’re in full swing.
So next time you’re invited to a cookout, bring this. You’ll probably come home with an empty bowl—and a few new friends asking for the recipe.
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