Imagine the classic flavors of a BLT sandwich transformed into a delightful pasta salad. This BLT pasta salad recipe combines the crispy, savory goodness of bacon, the juicy burst of tomatoes, and the fresh crunch of lettuce, all tossed with pasta and a creamy dressing. It’s a refreshing twist on a beloved favorite, perfect for picnics, potlucks, or a simple weeknight dinner.

BLT Pasta Salad Recipe

This BLT pasta salad is a harmonious blend of flavors and textures. The pasta provides a hearty base, while the bacon adds a smoky richness. The tomatoes bring a burst of freshness, and the lettuce adds a crisp crunch. All of this is brought together with a creamy dressing that complements the ingredients perfectly. Whether served as a side dish or a light main course, this BLT pasta salad is sure to be a hit at any gathering.

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Prep Time 30

Cook Time 35

Total Time 1 5

Course Salad

Cuisine American

Servings 6

Calories 502 kcal

Equipment

1 Large Pot
1 Spatula
1 Cutting Board
1 Whisk

Ingredients

10 slices bacon cooked and diced; grease reserved.
12 ounces pasta cooked and cooled.
1/2 cup mayonnaise
3/4 cup ranch dressing homemade ranch is best.
1 1/2 cup tomatoes diced.
1/2 avocado diced.
1 cup cheddar cheese shredded.
1/3 cup red onion diced.
1 cup romaine lettuce
fresh parsley for garnish optional

Instructions

In a big skillet over medium heat, cook the bacon until crispy and golden. To drain and cool, move the cooked bacon to a plate covered with paper towels. After the bacon has cooled, break it up into smaller pieces.
Make the dressing while the bacon is cooking. Mix the lemon juice, ranch dressing, mayonnaise, salt, and pepper together. Discard the dressing.
For the pasta, bring a big pot of salted water to a boil. When boiling, add the pasta and cook for 7 to 8 minutes, or until soft. After draining the pasta in a strainer and giving it a quick rinse in cold water to cool it down, let the pasta drain thoroughly.
As the pasta cooks and drains, get the veggies ready. Cut the red onion into small pieces, chop the spinach coarsely, and slice the grape tomatoes in half.
After the pasta has cooked and drained, combine it with the vinaigrette, spinach, tomatoes, and onions in a big bowl. Mix everything until it’s all uniformly mixed and covered with dressing.
After the pasta has sat for ten to fifteen minutes to allow the flavors to meld, stir it again and serve.

Notes

Use any bite-sized pasta that you desire. Rotini is a very good choice!
If you don’t like onions, you are welcome to omit them.
Replace mayonnaise with extra sour cream or Ranch dressing for a mayo-free option. Just remember to prepare a quarter cup of mixture. Use more healthful alternatives, such as avocado mayo.
Use as much bacon as you like!
On-the-vine tomatoes were utilized in this salad. Another fantastic option is Roma. Cherry tomatoes are another option.
While apple cider vinegar is a great option for cooking, white vinegar can also be used.

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Nutrition Facts

Nutrition	Value
Calories	502kcal
Carbohydrates	38g
Protein	13g
Fat	32g
Saturated Fat	9g
Sodium	628mg
Iron	1.5mgmg
Calcium	138mg
Vitamin A	755IU
Potassium	346mg

How Long Can You Eat Homemade Pasta Salad?

It is better to use the fresh lettuce in this pasta salad the same day you make it. I suggest storing the chopped salad in a different container and mixing it with the pasta salad when you get there if you need to carry it elsewhere.

How Do You Keep Pasta Salad from Drying Out?

You may be aware of another way to keep pasta salad from drying up: putting oil on the noodles before dressing them. This works by preventing the noodles from absorbing a lot of liquid through the use of oil as a barrier.