BLT Pasta Salad with Ranch Dressing
If you love a classic BLT sandwich, this BLT Pasta Salad with Ranch Dressing is a fresh, satisfying twist that turns those familiar flavors into a crowd-pleasing side dish or even a light meal. Great for weekly meal prep too!
Table of Contents
Why We Love This BLT Pasta Salad
- All the BLT flavors you love: Crispy bacon, juicy tomatoes, crunchy lettuce, and red onion come together with creamy avocado for a fresh, flavorful combination.
- Pasta makes it hearty and filling: Like in our Caesar Pasta Salad, rotini adds chew, making this salad more satisfying than most while still feeling light. I like to use a gluten free pasta like Banza brand for added fiber and protein.
- Creamy, herb-packed Ranch dressing: The healthier Greek yogurt Ranch adds tangy flavor without being overly heavy. You’ll want to double it and use it as dip all week too!
- Perfect for gatherings: This BLT pasta salad is always a hit at potlucks, cookouts, and summer parties.
- Great for meal prep: Prep the dressing and ingredients separately ahead of time and store in the fridge. Assemble individual or one big salad just before serving for the best texture and flavor.
Ingredients
These simple ingredients add up to one delicious pasta salad…
Ingredient Notes
- Pasta – Any short pasta will work for this recipe (penne, rotini, mini bowtie, cavatappi, etc), but spiral/rotini pasta is typically considered the best for pasta salad because the dressing clings to it better than smooth pasta shapes. We love using Banza pasta to add more fiber and protein.
- Bacon – Try our oven bacon recipe for less mess!
- Romaine lettuce – I found that buying the pre-washed, pre-chopped store-bought lettuce saved me a lot of time. But if you wash your own, be sure to dry it thoroughly before chopping.
- Cherry or grape tomatoes – About one pint per batch, but in half.
- Avocado – Dice or slice these right before serving, otherwise they will oxidize and turn brown.
- Red onion – I loved the pungent little kick from these. But if you like a milder, sweeter version, try our quick pickled red onions.
- Ranch Dressing with Greek Yogurt – Do not skip out on our healthier homemade Ranch dressing (or our Cottage Cheese Ranch) if you can help it! But store-bought Green Goddess, Ranch, or Avocado Ranch Dressing can be substituted in a pinch.
Optional Add-Ins
-
- Vegetables: pickled red onions, sliced or chopped cucumber, bell peppers, grilled corn
-
- Cheese: shaved Parmesan or Pecorino Romano, crumbled feta cheese, crumbled goat cheese
-
- Protein: grilled or shredded chicken, sliced or diced hard-boiled eggs, cubed deli meat (ham, turkey, etc)
-
- Crunch: homemade croutons or toasted breadcrumbs
How to Make BLT Pasta Salad
Find the full printable recipe below, but here’s a quick overview this pasta salad…
Testing Notes from Our Kitchens
Three members of our Thriving Home team tested this salad and really enjoyed it! Here are a few things we learned in our kitchens.
- The dressing for this salad can be made 3-5 days in advance and stored in the fridge in an airtight container. Remember to only start with ¾ cup. You can always add more as needed.
- This salad is best prepared immediately before serving. As it sits in the refrigerator, it will slowly absorb the dressing, causing both the lettuce and bacon to lose crispiness and the avocados to brown (squeeze a little lemon juice over them to prevent this).
- Save any extra Greek yogurt Ranch to use on salads or for dipping veggies or chips.
- This makes a lot and leftovers don’t keep well after adding dressing. Consider meal prepping each ingredient and the dressing and storing separately for individual salads or to toss together at the time you want to serve it. (Tip: Squeeze lemon juice over the diced avocado to help prevent browning.)
- I especially loved creating individual salads for the week (with dressing in a separate container). I looked forward to lunch everyday! Here’s my lame iPhone picture but it gives you the idea…
FAQs
How do I store this pasta salad?
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Keep in mind that as it sits, the lettuce will soften, the bacon will lose some crispness, and the avocado may brown slightly. This salad is best enjoyed shortly after assembling.
How do I meal prep this salad?
Prep the dressing and all the individual ingredients (except the avocado which can oxidize). Store them separately in the fridge for 3-4 days at the most. Toss individual or one big salad together right before serving.
What pasta works best for pasta salad?
A short pasta like rotini does a great job of soaking up the dressing. It’s also bite-sized, which works well in any salad. Other short pasta options that would work: penne, mini bowtie, or cavatappi (corkscrew).
How to Video
BLT Pasta Salad with Ranch Dressing
This creamy BLT pasta salad with Ranch dressing combines the classic flavors of a BLT with fresh avocado and crisp red onion, all tossed in a creamy, herb-packed healthier Ranch dressing with Greek yogurt. Bright, and flavorful, it’s the perfect side dish for potlucks, picnics, and summer barbecues.
Ingredients
Dressing:
- 3/4 cup plain Greek yogurt (I used 2% fat but any will work; sub: sour cream)
- 1/4 cup mayonnaise (I used avocado oil mayonnaise; sub: more yogurt or sour cream)
- 1 1/2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon minced fresh parsley (sub: 1 teaspoon dried parsley)
- 1 tablespoon minced fresh chives (sub: 1 teaspoon dried chives)
- 1 tablespoon minced fresh dill (sub: 1 teaspoon dried dill)
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
Salad:
- 8 ounces rotini pasta (Note: half pound box per batch)
- 8 slices bacon (cooked and crumbled)
- 2 cups chopped romaine lettuce (about half a romaine heart per batch; sub: pre-washed store-bought lettuce)
- 1 pint cherry tomatoes (halved; about 1 1/2 cups per batch)
- 1 large ripe avocado (diced; about 3/4 cup per batch)
- 1/3 cup thinly sliced red onion (sub: pickled red onions)
Instructions
- Dressing: In a medium bowl, whisk together Greek yogurt, mayo, lemon juice, parsley, chives, dill, garlic powder, onion powder, and pepper until combined. Set aside. Place in the refrigerator, covered, until needed.
- Pasta: Cook pasta according to package directions, making sure to salt the water once it comes to a boil. Drain and rinse with cold water. (Tip: While water boils and pasta cooks, cook the bacon and chop all your other ingredients.)
- Combine: In a large bowl, combine the cooked pasta with bacon, lettuce, tomatoes, avocado, and onion.
- Toss: Add only 3/4 cup of dressing to the salad and toss until the ingredients are evenly combined. Taste and add more dressing and/or salt, if desired.
- Serve: Serve immediately or store in the fridge in an airtight container for 3-4 days.
Notes/Tips
- Like our Caesar Pasta Salad, this makes a lot and leftovers don’t keep well after adding dressing. Consider meal prepping each ingredient and the dressing and storing separately for individual salads or to toss together at the time you want to serve it. (Tip: Squeeze lemon juice over the diced avocado to help prevent browning.)
- This salad is best prepared immediately before serving. As it sits in the refrigerator, it will slowly absorb the dressing, causing both the lettuce and bacon to lose crispiness and the avocados to brown.
- Short Cuts:
- About 1 cup of store-bought green goddess salad dressing, ranch, or avocado ranch can be substituted for the homemade dressing.
- Use pre-washed, shredded or chopped crispy lettuce from the store.
- Optional Add-Ins:
- Vegetables: pickled red onions, sliced or chopped cucumber, bell peppers, grilled corn
- Cheese: shaved Parmesan or Pecorino Romano, crumbled feta cheese or goat cheese
- Protein: grilled or shredded chicken, sliced or diced hard-boiled eggs, cubed deli meat (ham, turkey, etc)
- Crunch: homemade croutons or toasted breadcrumbs
- This recipe is an overhaul of an old one called Avocado Pasta with Basil and Bacon (click the link to download that old recipe).
Nutrition
Serving: 1 serving | Calories: 414 kcal (21%) | Carbohydrates: 38 g (13%) | Protein: 13 g (26%) | Fat: 23 g (35%) | Cholesterol: 21 mg (7%) | Sodium: 466 mg (20%) | Fiber: 5 g (21%) | Sugar: 5 g (6%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Photos and video by Whitney Reist of Sweet Cayenne.
Leave a Comment