There’s something incredibly satisfying about the combination of crispy bacon, fresh vegetables, and hearty pasta tossed in a creamy dressing. That’s exactly what makes this BLT Pasta Salad Recipe such a winner—and why I keep coming back to it for potlucks and family gatherings. It’s fresh, comforting, and just downright delicious.
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Why You'll Love This Recipe
Honestly, this BLT Pasta Salad Recipe feels like the grown-up, more filling cousin of the traditional BLT sandwich. It's got that perfect balance of textures and flavors that hit all the right notes with every bite.
- Crisp Meets Creamy: The bacon adds crunch while the creamy ranch dressing brings everything together perfectly.
- Fresh Veggie Boost: Avocado and cherry tomatoes give this salad a garden-fresh pop that you don’t always find in pasta salads.
- Make-Ahead Friendly: Prepare the dressing and pasta in advance, then toss together last minute for a stress-free gathering.
- Versatility: You can scale it up for a crowd or make just enough for dinner—plus, it always keeps well until the next day.
Ingredients & Why They Work
Every ingredient plays a key role in this BLT Pasta Salad Recipe. From the pasta that holds the salad to the mix of veggies and cheese that bring it alive, here’s why each piece is so important—and a few tips for shopping smart.
- Rotini Pasta: Its spirals do a fantastic job of grabbing onto the dressing and bits of bacon, making each forkful flavorful.
- Bacon: Choose thick-cut for maximum crunch and flavor—cook it until just crisp, so it doesn’t get soggy in the salad.
- Red Onion: Adds a subtle sharpness that brightens the other rich ingredients—but go easy to keep it balanced.
- Cheddar Cheese: Cubes work well here for texture, but shredded cheese is a fine substitute to disperse the flavor evenly.
- Romaine Lettuce: Adds a satisfying crunch and freshness; best added just before serving to keep it crisp.
- Avocado: Brings creaminess and a buttery texture—make sure it’s ripe but firm to avoid mushiness.
- Cherry Tomatoes: Sweet bursts of flavor that balance the smoky bacon perfectly. Halve just before mixing to prevent extra moisture.
- Parsley: Freshness and color—don’t skip it! It makes everything feel vibrant and fresh.
- Hidden Valley Dressing Mix: The secret to that satisfying ranch tang that ties the whole salad together.
- Mayonnaise and Sour Cream: The creamy base that makes the dressing luscious without overpowering your other ingredients.
Make It Your Way
I love how flexible this BLT Pasta Salad Recipe is—it's a fantastic base to make your own. I often tweak the veggies depending on the season or what’s in my fridge, and you can absolutely swap out cheese or bacon types to suit your taste or dietary needs.
- Variation: Once, I swapped the cheddar for smoked gouda and added some chopped green onions—delicious and smoky!
- Vegetarian Twist: I sometimes skip bacon and add toasted walnuts for crunch, keeping that satisfying bite without meat.
- Seasonal Spin: In summer, I toss in fresh corn kernels or cukes for an extra-refreshing vibe.
- Make it Lighter: Swap mayo for Greek yogurt in the dressing to cut fat without losing creaminess.
Step-by-Step: How I Make BLT Pasta Salad Recipe
Step 1: Whip Up the Creamy Dressing
Start by mixing the dry Hidden Valley Ranch Dressing Mix with mayonnaise and sour cream in a medium bowl. I like to whisk it really well until it’s smooth and lump-free. Cover the bowl with plastic wrap and pop it in the fridge for about 30 minutes—this resting time lets the flavors meld and the dressing thicken slightly, giving you that classic ranch tang.
Step 2: Cook and Cool the Pasta
Cook the rotini according to the package instructions—usually about 8-10 minutes until al dente. Once done, drain and rinse the pasta thoroughly with cold water. It cools the pasta quickly to stop cooking and shakes off extra starch, so you don’t end up with a sticky, clumpy salad.
Step 3: Bring It All Together
In a large bowl, combine your cooled pasta, cooked and chopped bacon, diced red onion, cheddar cheese cubes, cubed avocado, halved cherry tomatoes, chopped parsley, and bite-size romaine pieces. Pour the chilled dressing over and gently toss everything with tongs until every piece is coated but not mashed. This gentle tossing keeps the avocado and lettuce from getting bruised or mushy.
Step 4: Serve Right Away or Chill Briefly
I usually serve this immediately so the lettuce stays crisp, but if you want to chill it, keep the lettuce separate until just before serving to avoid sogginess. Trust me, that crunch is part of what makes this pasta salad so great.
Top Tip
Over the years, I’ve learned that nailing the texture balance in this BLT Pasta Salad Recipe makes all the difference between “meh” and “wow!” Here are the top tips that have really upped my game in making this salad just right.
- Cook Pasta Al Dente: Rinse it with cold water to stop cooking and avoid mushiness in the salad.
- Don't Add Lettuce Too Early: The romaine wilts quickly, so add it right before serving for max crunch.
- Use Thick-Cut Bacon: It holds its crispness longer and delivers great smoky flavor.
- Gentle Tossing: Use tongs to mix gently, preventing avocado from turning mushy and tomatoes from bursting.
How to Serve BLT Pasta Salad Recipe
Garnishes
I usually sprinkle extra chopped parsley on top to brighten the look, along with a few crispy bacon bits for visual appeal and extra flavor bursts. Sometimes I add thinly sliced green onions or a light dusting of smoked paprika for a touch of color and zing.
Side Dishes
This salad pairs marvelously with grilled chicken or fish if you want a full meal. For a casual get-together, I love serving it alongside crusty garlic bread or as part of a BBQ spread with fresh corn on the cob and baked beans.
Creative Ways to Present
For parties, I’ve served this salad layered in clear trifle bowls so the colors shine through. I’ve also portioned it into individual mason jars for easy grab-and-go options—guests loved the personal touch and perfect salad-to-dressing ratio every time.
Make Ahead and Storage
Storing Leftovers
I keep leftover BLT Pasta Salad in an airtight container in the fridge and eat it within 24 hours. I usually store the lettuce separately if I’ve pre-mixed everything—lettuce tends to wilt fast, and keeping it apart preserves that fresh crunch.
Freezing
This salad isn’t a great candidate for freezing because the lettuce and avocado don’t hold up well after thawing. I’d recommend making only what you expect to eat fresh or storing components separately if you want leftovers later.
Reheating
Because this is a cold pasta salad, I don’t usually reheat it. Instead, I enjoy leftovers straight from the fridge—just give it a gentle stir and maybe add fresh lettuce or avocado to brighten it back up.
Frequently Asked Questions:
Absolutely! You can skip the bacon and add crunchy alternatives like toasted walnuts or smoked tempeh to keep that satisfying texture. Using smoked cheese can also help add depth of flavor.
The key is to add the romaine lettuce just before serving rather than mixing it in too early. If making ahead, keep the lettuce separate and fold it in right at the end to retain crispness.
Definitely! Rotini is great for catching dressing, but you can substitute with fusilli, penne, or farfalle—anything with nooks and crannies works well. Avoid very thin pastas that might get mushy.
It’s best to eat leftover BLT Pasta Salad within 24 hours to enjoy optimal texture and flavor, especially because of the fresh lettuce and avocado. Store it in an airtight container in the fridge.
Final Thoughts
This BLT Pasta Salad Recipe has become one of those trusted go-tos in my kitchen—simple to throw together but always crowd-pleasing and fresh. If you want a salad that’s a little unexpected but reliably delicious, give it a whirl. I promise the combination of crisp bacon, creamy dressing, and garden-fresh bites will have you hooked just like it did me.
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BLT Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
A delicious and creamy BLT Pasta Salad combining crispy bacon, fresh vegetables, and a tangy Hidden Valley Ranch dressing tossed with rotini pasta, perfect for a refreshing side or 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 Dressing: In a medium mixing bowl, combine the dry Hidden Valley Ranch Dressing Mix, mayonnaise, and sour cream. Use a whisk to blend the mixture until smooth. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld.
- Cook Pasta: Cook the rotini pasta according to package directions until al dente. Drain the pasta, rinse with cold water to cool it down, and drain again. Transfer the pasta into a large mixing bowl.
- Combine Salad Ingredients: Add the cooked and chopped bacon, finely diced red onion, cubed cheddar cheese, diced avocado, halved cherry tomatoes, chopped parsley, and torn romaine lettuce to the bowl with the pasta.
- Toss Salad: Pour the chilled dressing over the combined ingredients. Using tongs, gently toss the salad until everything is well coated with the dressing evenly distributed.
- Serve: Serve the BLT pasta salad immediately for the best texture, especially to enjoy the crispness of the romaine lettuce.
Notes
- The romaine lettuce does not hold up well if left in the salad for long; for best results, add it right before serving along with the dressing.
- Leftovers can be stored in an airtight container for up to 24 hours but are best eaten the same day to preserve freshness.
- This recipe yields a large salad; halve the ingredients if serving fewer people.
- You can shred the cheddar cheese instead of cubing it 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: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
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