There’s something about the crunch of crispy bacon paired with creamy avocado and tangy dressing that makes the BLT Pasta Salad Recipe truly unforgettable. It’s like all your favorite flavors from a classic BLT sandwich get together for a fun, colorful pasta party on your plate.
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Why You'll Love This Recipe
This BLT Pasta Salad Recipe quickly became one of my go-to dishes for potlucks and summer dinners. The combo of fresh veggies, smoky bacon, and zesty ranch dressing makes it exciting every time, but still super comforting.
- Flavor packed: Each bite has a delicious balance of smoky, creamy, crisp, and fresh flavors.
- Easy to make in advance: You can prep most of it ahead and just toss it all together right before serving.
- Super versatile: It works perfectly as a side dish or a light main, and you can tweak ingredients based on what you have.
- Crowd-pleaser: Everyone I’ve served this to has asked for the recipe—something you don’t get with every pasta salad!
Ingredients & Why They Work
Blending creamy, crunchy, and fresh ingredients is the magic behind this BLT Pasta Salad Recipe. Each element brings something special, so grabbing quality basics will give you the best results.
- Rotini Pasta: Its twists hold onto the dressing and bits of bacon perfectly, so every forkful is full of flavor.
- Bacon: Crisp and smoky bacon is the heart of this salad—don’t skimp on cooking it until it’s just crunchy enough.
- Red Onion: Adds a mild bite and sharpness, finely diced so it blends without overpowering.
- Cheddar Cheese: I prefer cubed sharp cheddar, which adds creamy, salty richness and a nice texture contrast.
- Romaine Lettuce: Provides that fresh, crisp mouthfeel and color; best added just before serving to keep it crunchy.
- Avocado: Creamy and buttery, avocado smooths out the tangy dressing and adds a healthy fat component.
- Cherry Tomatoes: Juicy sweetness cuts through the richness and brightens up the whole dish.
- Parsley: A fresh herb touch that lightens the salad and adds a subtle pop of color.
- Hidden Valley Ranch Dressing Mix, Mayonnaise, and Sour Cream: This combo makes a tangy, creamy dressing that ties every ingredient together beautifully.
Make It Your Way
I love how flexible this BLT Pasta Salad Recipe is. Depending on the season or what’s in my fridge, I like to switch up the cheese or add extra veggies. It’s really about making it your own and having fun with it.
- Variation: Once, I swapped out romaine for spinach and tossed in some crispy pancetta instead of bacon—it was a hit and gave the salad a new twist.
- Dairy-free option: Use a dairy-free mayo and skip the cheese for friends who need it, and it still tastes amazing.
- Extra crunch: Add chopped celery or toasted sunflower seeds if you want more texture.
Step-by-Step: How I Make BLT Pasta Salad Recipe
Step 1: Whisk Together the Dressing
Start by mixing the Hidden Valley Ranch Dressing Mix with mayonnaise and sour cream in a medium bowl. Use a whisk until smooth and creamy. Cover it and pop it in the fridge for at least 30 minutes to let the flavors mellow and blend—this step really makes a difference!
Step 2: Cook and Chill the Pasta
Cook the rotini pasta according to package instructions until al dente. Then drain and rinse under cold water to stop the cooking and cool it down. This prevents mushiness and keeps the pasta nice and firm. Drain again well before tossing with your ingredients.
Step 3: Combine the Ingredients Gently
Add the chilled pasta to a large bowl along with the chopped bacon, diced red onion, cubed cheddar, avocado pieces, halved cherry tomatoes, chopped parsley, and torn romaine lettuce. Pour the chilled dressing over everything and use tongs to gently toss until evenly coated. Be gentle so the avocado and lettuce stay fresh and don’t get mashed.
Step 4: Serve and Enjoy Immediately
This salad is best served right away to enjoy the crisp lettuce and fresh avocado at their peak. It’s a showstopper on picnic tables and dinner spreads and so satisfying on a sunny day!
Top Tip
From my kitchen to yours, these tips have saved me from a soggy salad and helped me nail perfect texture every time I make this BLT Pasta Salad Recipe.
- Prep the dressing ahead: Letting the dressing chill allows the dry mix to dissolve fully, giving you a smoother, tangier flavor.
- Rinse pasta thoroughly: This stops cooking and cools the pasta so it won’t soak up too much dressing or get mushy.
- Add lettuce last: Toss the salad without lettuce first if you need to prep early, then fold in fresh romaine just before serving to keep it crisp.
- Don’t mash the avocado: Cut into small chunks but mix gently to keep that creamy texture from turning into mush.
How to Serve BLT Pasta Salad Recipe
Garnishes
I like to sprinkle a little extra chopped parsley on top for freshness and sometimes a few extra crumbled bacon pieces for crunch. A squeeze of fresh lemon juice just before serving adds a nice brightness too.
Side Dishes
This salad pairs beautifully with grilled chicken or fish, toasted garlic bread, or even a simple fruit salad to round out your meal. It’s also a fantastic side at barbecues when you want something lighter but satisfying.
Creative Ways to Present
For a party, I’ve served this salad in hollowed-out lettuce cups as finger food, or layered the ingredients beautifully in a glass trifle bowl to show off all the colors—it always gets people excited before they even dig in!
Make Ahead and Storage
Storing Leftovers
Because of the lettuce and avocado, this salad tastes best fresh. If you have leftovers, store them in an airtight container and eat within 24 hours, making sure to add any lettuce fresh when you’re ready to serve again.
Freezing
I don’t recommend freezing this salad due to the mayonnaise dressing and fresh veggies, which don’t fare well once thawed.
Reheating
This BLT Pasta Salad Recipe is best served cold or at room temperature. If you want to warm leftovers, just make a fresh batch since reheating isn’t ideal for the dressing and ingredients here.
Frequently Asked Questions:
Absolutely! While rotini is great for holding the dressing, penne or fusilli would work just as well. Just be sure to cook and rinse the pasta properly to avoid clumping.
The key is to add the romaine lettuce just before serving. If you need to prep in advance, mix everything except the lettuce and dressing, then toss the lettuce in last minute.
Definitely vegetarian if you omit the bacon or use a vegetarian bacon alternative. For a vegan version, substitute vegan mayo, sour cream, and cheese alternatives, and use plant-based bacon if desired.
Store any leftover salad in a tightly sealed container in the fridge and try to eat within 24 hours. To keep the lettuce fresh, add it only when you’re ready to serve again.
Final Thoughts
This BLT Pasta Salad Recipe is one of those dishes I keep coming back to because it always hits the spot—whether it’s a casual family dinner or a special get-together. It’s approachable but packed with flavor, and I’ve found it’s one of those “wow” recipes that gets better the more you make it. I hope you enjoy it as much as I do—let me know how you customize it!
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BLT Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
A refreshing and hearty BLT Pasta Salad combining crispy bacon, creamy avocado, fresh romaine, cheddar cheese, and cherry tomatoes tossed in a flavorful Hidden Valley Ranch dressing. Perfect for potlucks, picnic, or a light meal.
Ingredients
Pasta Salad Ingredients
- 1 16-ounce box Rotini Pasta cooked, drained, and rinsed with cold water
- 13 slices bacon cooked and chopped
- ½ large red onion finely diced
- 1½ cups cheddar cheese cut into cubes
- 2 cups romaine lettuce cut or torn into bite size pieces
- 1 avocado cut into small pieces
- 1½ cups cherry tomatoes cut in half
- ¼ cup parsley chopped
Dressing Ingredients
- 1 1-ounce packet Hidden Valley Dressing Mix dry
- 1½ cups mayonnaise
- ½ cup sour cream
Instructions
- Prepare the Dressing: In a medium mixing bowl, combine the dry Hidden Valley Ranch Dressing Mix, mayonnaise, and sour cream. Use a whisk to mix together thoroughly. Cover with plastic wrap and refrigerate for 30 minutes to allow flavors to meld.
- Cook the Pasta: Cook the rotini pasta according to package directions until al dente. Drain the pasta, rinse with cold water to cool and stop cooking, and drain again thoroughly. Transfer the pasta into a large mixing bowl.
- Combine Salad Ingredients: Add the cooked and chopped bacon, finely diced red onion, cubed cheddar cheese, cut avocado, halved cherry tomatoes, chopped parsley, and romaine lettuce to the bowl with pasta.
- Toss the Salad: Pour the chilled dressing over the pasta salad ingredients. Use tongs to gently toss everything together until well coated, being careful not to mash the avocado or lettuce.
- Serve: Serve the BLT pasta salad immediately for best freshness and texture.
Notes
- Romaine lettuce does not hold well; serve immediately or add lettuce and dressing just before serving.
- Leftovers can be stored in a tightly sealed container in the refrigerator for up to 24 hours.
- This recipe yields a large mixing bowl full; reduce quantities by half for smaller gatherings.
- You can shred the cheddar cheese instead of cubing if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
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