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This BLT pasta salad recipe turns the flavors of your favorite sandwich into an easy side dish or weekday lunch. Cherry tomatoes, crispy lettuce, and crumbled bacon are tossed with cooked pasta, shredded cheese, and a creamy ranch dressing. Assemble the salad in about 30 minutes and let it chill for 1 hour before digging in!
If there’s one thing I’ve learned after almost 20 years of being a food blogger, it’s that people love it when you show up to a party with a good dip or a good pasta salad in hand.
I flip back and forth between whipping up my favorite easy dip recipes and my go-to pasta salad recipes depending on the season. But when it comes to a late-summer cookout or a game-day party, you really can’t go wrong with either.
This BLT pasta salad is always a huge hit with the bacon and tomato lovers. It is inspired by the classic BLT sandwich with plenty of crumbled bacon, crisp lettuce, and sweet tomatoes. I add in some shredded cheese and a creamy dressing and voila: a perfect summer sandwich turned into a perfect pasta salad.
This recipe will take you about 30 minutes of hands-on time to make. Be sure to let it chill for at least an hour before serving to allow the flavors to meld!
Jamie’s testing notes and tips
Use freshly cooked bacon for the best flavor and texture. There are some recipes (like my bacon ranch cheese ball) where you can get away with using real bacon bits. But for this one, I recommend cooking the bacon yourself just before making the pasta salad. Learn how to bake bacon if you don’t want to cook it on the stove.
Not a fan of raw red onion? Try soaking the diced onion in ice water for 15-20 minutes, then drain well. This helps reduce the astringent bite of the raw onion. You could also use shallots, which are milder, or sliced green onion instead.
Don’t add the lettuce right away. Wait until right before serving to add the romaine so that it stays crunchy and doesn’t wilt before enjoying.
Variations and substitutions
- Add diced avocado when you add the lettuce for an added boost of flavor and creamy texture.
- Love a little heat? Add a few dashes of your favorite hot sauce to the dressing before adding the rest of the ingredients.
- Feel free to use turkey bacon or your preferred bacon substitute for a pork-free version.
- Use your preferred gluten-free pasta for a gluten-free pasta salad. Be sure to check the ingredients on your ranch seasoning to make sure it is gluten-free as well.
- For a dairy-free version, omit the cheese (or use your favorite vegan cheese shreds) and use your preferred non-dairy milk and a dairy-free ranch seasoning for the dressing. Mayonnaise does not contain dairy, so it does not need to be substituted.
Make ahead and storage
I recommend making this BLT pasta salad no more than about 12 hours before you plan to serve it. More than that, and the cherry tomatoes start to break down and the bacon will not be as crispy.
Keep the pasta salad refrigerated until ready to serve. Wait until you’re ready to serve to add the lettuce to keep it from getting soggy.
Leftovers will keep in an airtight container in the fridge for 2-3 days. The lettuce, tomatoes, and bacon will soften, but the flavor will still be good for a quick and easy leftover lunch.
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Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. When done, drain the pasta. Rinse with cold water, drain well, and toss with the olive oil. Set aside.
1 pound dry rotini pasta, 1 tablespoon olive oil
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In a large bowl, whisk together the dressing ingredients until smooth and well combined.
1 cup mayonnaise, ½ cup milk, 3 tablespoons homemade ranch seasoning, ¼ teaspoon garlic powder, ¼ teaspoon black pepper
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Add the cooked pasta, tomatoes, onion, cheese, bacon and dressing and stir to combine. Taste for seasoning, adding additional salt or pepper to taste.
12 ounces cherry tomatoes, ¼ cup finely diced red onion, 1 cup shredded cheddar cheese, 1 pound bacon
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Cover and refrigerate for at least an hour before serving. Just before serving, stir in the lettuce. If the dressing appears to be too thick after refrigerating, you can stir in an additional 1–2 tablespoons of milk to thin it out a bit.
2 cups finely chopped romaine lettuce
Ingredients
- Any short pasta shape (farfalle, shells, etc) can be used in place of the rotini. Cook the pasta to al dente according to the package directions.
- To tone down the “bite” of the red onion, soak the diced onion in ice water for 15-20 minutes, then drain well before adding to the salad.
Storage
- Store in an airtight container in the refrigerator for 2-3 days. The tomatoes and lettuce will not stay as crisp as they were on day 1, but the pasta salad will still be delicious.
Calories: 747kcal, Carbohydrates: 50g, Protein: 19g, Fat: 51g, Saturated Fat: 14g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 17g, Trans Fat: 0.1g, Cholesterol: 65mg, Sodium: 1083mg, Potassium: 409mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1437IU, Vitamin C: 11mg, Calcium: 146mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently asked questions
When you’re making pasta salad, it’s extra important not to overcook the pasta. Follow the package directions and time recommendations for cooking the noodles to al dente—they should be cooked through but still have a bit of toothsomeness when you bite into them.
I also recommend rinsing the pasta with cold water right after draining it to stop the cooking process. Toss the rinsed pasta with a bit of olive oil to prevent the noodles from sticking together until it’s time to add your dressing.
Yes, just keep in mind that this will give you a lighter dressing with a slightly different flavor. If you go this route, I recommend also adding a splash of red wine vinegar; be sure to also season with salt and pepper to taste since the yogurt will not have the same seasoning as the mayonnaise does.
More potluck-ready salad recipes
If you love this BLT pasta salad recipe, try taking one of these to your next potluck or tailgate:
