If you love a classic BLT sandwich, this BLT Pasta Salad turns those same fresh, savory flavors into a creamy and satisfying side dish. Crisp bacon, juicy tomatoes, and shredded lettuce are tossed with tender pasta and coated in a simple dressing. It’s hearty enough to feel substantial but still light and fresh, making it perfect for summer gatherings, potlucks, or an easy weeknight side. If you are looking for more cold pasta salads, make sure to check out our Chipotle Lime Pasta Salad.
Why BLT Pasta Salad Works So Well
This pasta salad works especially well because it balances texture and flavor. The pasta provides a soft base, while the bacon adds salty crunch and the tomatoes bring brightness. Folding in the shredded romaine at the end keeps it crisp and fresh, giving every bite that classic BLT feel. When you add pasta and a creamy ranch-style dressing, those flavors stretch into a dish that can feed a crowd.
Choosing the Best Ingredients
The Pasta – Short pasta shapes work best for pasta salad because they hold the dressing well. Rotini is a great option thanks to its spiral shape, but bowtie or penne would also work nicely.
The Bacon – Bacon is the star of this dish, so cooking it until crisp is important. Crisp bacon adds both flavor and texture that stand up well to the creamy dressing.
The Lettuce – Romaine lettuce provides a clean crunch that mirrors the classic sandwich. Adding it just before serving helps keep it from becoming soggy.
Storage Tips
BLT pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.
If making it ahead of time, store the shredded lettuce separately and mix it in just before serving to maintain the best texture.
Give the pasta salad a quick stir before serving, as the dressing may settle slightly as it sits.
BLT Pasta Salad
Ingredients
- 1 box (16 ounces) rotini pasta
- 1 cup mayonnaise
- 2 tablespoons dry ranch seasoning mix
- ¼ cup whole milk
- ½ teaspoon black pepper
- 2 cups cherry tomatoes, halved
- 3 green onions, thinly sliced
- 1 pound bacon, cooked and crumbled
- 1 head romaine lettuce, finely shredded (about 3 cups)
Instructions
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process. Set aside and allow it to cool completely.
- In a medium bowl, whisk together the mayonnaise, ranch seasoning mix, milk, and black pepper until smooth.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, green onions, and crumbled bacon.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Just before serving, gently fold in the shredded romaine lettuce.
- Serve immediately or refrigerate until ready to serve.
This recipe was inspired by BLT Pasta Salad on iamhomesteader.com
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