BLT Pasta Salad

This BLT pasta salad not only has juicy tomatoes, crispy bacon, and fresh romaine lettuce, but is made even better by a zesty ranch based dressing.

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This BLT pasta salad is a fun spin on the classic bacon, lettuce, and tomato sandwich. It’s a creamy pasta salad that is delicious, and the addition of fresh avocados and creamy ranch dressing makes it unlike any pasta salad you’ve ever had before.

BLT Pasta Salad Ingredients

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You’ll need:

For The Salad:

• 16-ounce box of rotini pasta, cooked, drained, and rinsed with cold water
• 13 slices of bacon, cooked and chopped
• ½ of a large red onion, finely diced
• 1½ cups of cheddar cheese, cut into cubes (measured after it’s been cubed)
• 2 cups of romaine lettuce, cut or torn into bite-size pieces (measured after it’s in pieces)
• 1 avocado, cut into small pieces
• 1½ cups of cherry tomatoes, cut in half (measured after cut in half)
• ¼ cup of parsley, chopped

For The Dressing:

• 1 (1-ounce) packet of dry Hidden Valley ranch seasoning mix
• 1½ cups of mayonnaise
• ½ cup of sour cream

PRO TIP:

Cut all ingredient amounts in half if you are serving a smaller group, as this will make a large bowl full of salad.

Substitutions And Additions

PASTA: You can use any type of small pasta in this great recipe. Bow tie pasta, shells, rigatoni, or penne are other options that would work well.

BACON: If you want to save a step, or don’t have time, you could use store-bought bacon bits instead of cooking your own bacon and chopping it up. However, fresh-cooked crunchy bacon will have a much better flavor overall in your salad.

CHEESE: Shredded cheddar cheese can be used instead of cubed cheese if you prefer in this ranch BLT salad. You can also use a different type of cheese if you prefer. Pepper jack, Colby jack, provolone, or Swiss, either shredded or cubed, would all be great options.

GREEK YOGURT: Replace the sour cream with Greek yogurt if you prefer.

How To Make This BLT Pasta Salad Recipe

STEP ONE: In a medium bowl, combine dry ranch dressing mix, mayonnaise, and sour cream. Use a whisk to mix them together. Cover with plastic wrap and refrigerate for 30 minutes.

STEP TWO: In a large pot, cook pasta according to package directions. Drain, rinse the hot pasta with cold water, and drain again. Place in a large mixing bowl.

STEP THREE: Add the cooked and chopped bacon, red onion, cheddar cheese cubes, avocado, cherry tomatoes, parsley, and romaine lettuce. Then, pour the dressing mix over the ingredients. Use tongs to gently toss the salad until everything is well coated.

STEP FOUR: Serve immediately.

How To Serve

Any easy pasta salad recipe is a great option for a summer BBQ. This salad, filled with all of the classic BLT ingredients, is the best one yet! Serve alongside hot dogs, hamburgers, and our cucumber salad.

How about another delicious pasta salad? For more cold pasta salad options, check out our yummy dill pickle pasta salad or our taco pasta salad.

MORE SALAD RECIPES

Side Dishes

The Best Broccoli Salad Recipe

Lunch

Tomato Cucumber Salad

Storing This BLT Pasta Salad With Cheese

IN THE FRIDGE: The romaine lettuce in this BLT pasta salad does not keep well. Because of this, I recommend serving it right away. If you have leftovers to store, it’s best if you don’t add lettuce to the mixture and add fresh lettuce when you serve again. Store leftovers in a tightly sealed container for up to 24 hours and eat them the next day.

IN THE FREEZER: This salad will not freeze well. The lettuce and tomatoes will become soggy, and the creamy dressing will not retain its creaminess.

This salad is a light and creamy pasta salad. It takes a favorite sandwich and turns it into a delicious summer side dish complete with avocado and homemade ranch dressing. This is absolutely the best ranch BLT pasta salad around!

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BLT Pasta Salad

5 from 5 votes

This BLT pasta salad not only has juicy tomatoes, crispy bacon, and fresh romaine lettuce, but is made even better by a zesty ranch based dressing.

Prep Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 8

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Ingredients

  

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• 16 ounces rotini pasta (cooked, drained, and rinsed with cold water)
• 13 slices bacon, cooked and chopped
• ½ large red onion, finely diced
• 1½ cup cheddar cheese, cut into cubes (measured after cut)
• 2 cups romaine lettuce, measured after cut or torn into bit sized pieces
• 1 avocado, cut into small pieces
• 1½ cups cherry tomatoes, cut in half (measured after cut)
• ¼ cup parsley, chopped

Dressing

• 1 ounce Hidden Valley Dressing Mix, dry
• 1½ cups mayonnaise
• ½ cup sour cream

Instructions

 

• In a medium mixing bowl, combine the dry ranch dressing mix, mayonnaise, and sour cream. Use a whisk to mix it together. Cover with plastic wrap and refrigerate for 30 minutes.
• Cook rotini pasta per package directions. Drain, rinse with cold water, and drain again. Place in a large mixing bowl.
• Add cooked and chopped bacon, red onion, cheddar cheese cubes, avocado, cherry tomatoes, parsley, and romaine lettuce. Pour dressing mix over ingredients. Use tongs to gently toss salad until well coated.
• Serve immediately.

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Notes

• Cut ingredients in half if serving for a smaller crowd as this recipe makes a large salad, perfect for sharing with big groups!
• Rinsing the cooked pasta in cold water after draining is best when doing a cold pasta salad recipe. It stops the pasta from cooking, and it keeps the pasta loose for the salad.
• Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.

Nutrition

Calories: 611kcal | Carbohydrates: 8g | Protein: 11g | Fat: 59g | Saturated Fat: 16g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 919mg | Potassium: 346mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1697IU | Vitamin C: 12mg | Calcium: 184mg | Iron: 1mg

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