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Fresh Classic BLT Pasta Salad with Creamy Ranch Dressing

Fresh Classic BLT Pasta Salad - featured image
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A quick and easy pasta salad combining classic BLT flavors with a homemade creamy ranch dressing, perfect for potlucks, picnics, and weeknight dinners.

Ingredients

Scale
  • 8 ounces rotini or penne pasta
  • 8 slices thick-cut bacon, cooked crispy and chopped
  • 2 cups chopped Roma or vine-ripened tomatoes
  • 2 cups shredded iceberg or romaine lettuce
  • 3 green onions, sliced thin (optional)
  • 1 cup shredded sharp cheddar cheese (optional)
  • For the Creamy Ranch Dressing:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup buttermilk
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh lemon juice (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package directions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to cool, then set aside.
  2. While the pasta cooks, fry 8 slices of thick-cut bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain excess grease. When cool, chop into bite-size pieces.
  3. Chop 2 cups of fresh Roma tomatoes into chunks. Shred 2 cups of iceberg or romaine lettuce finely. Slice 3 green onions thinly.
  4. In a small bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream (or Greek yogurt), and 1/4 cup buttermilk. Add 1 teaspoon dried dill, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper to taste. Stir in 1 teaspoon fresh lemon juice if using. Adjust seasoning as needed.
  5. In a large mixing bowl, gently toss the cooked pasta with the chopped bacon, tomatoes, lettuce, green onions, and 1 cup shredded sharp cheddar cheese (if using). Pour the creamy ranch dressing over the salad and toss until everything is coated evenly.
  6. Cover the salad and refrigerate for at least 30 minutes before serving to let flavors meld. Taste once more before serving and adjust seasoning if necessary.

Notes

Rinse pasta under cold water after cooking to stop cooking and keep it firm. Cook bacon until just crispy to avoid bitterness. Dry lettuce well to prevent soggy salad. Start with less dressing and add more as needed. For gluten-free, use gluten-free pasta; for dairy-free, use vegan mayo and coconut yogurt with dairy-free milk substitute.

Nutrition

Keywords: BLT pasta salad, creamy ranch dressing, bacon pasta salad, summer salad, potluck recipe, easy pasta salad

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