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The best sandwich ever? Hands down, a BLT. Add in my obsession with pasta salads and, chef’s kiss! This BLT Pasta Salad brings all the flavor with crispy bacon, juicy tomatoes, and crunchy lettuce!
Why This Will Be Your Summer Obsession
- Summer’s MVP: Whether it’s a backyard BBQ or a casual get-together, this BLT pasta salad steals the spotlight. Everyone will totally ask you for the recipe.
- Customizable: Use whatever pasta shape you’ve got, toss in some grilled chicken, or switch up the veggies. It’s flexible, flavorful, and fabulous!
- Ranch Lovers, Rejoice: That creamy ranch dressing pulls everything together for a nostalgic and next-level BLT pasta salad combo.
BLT Pasta Salad Ingredients
- Switch the Dressing: You can skip the ranch and use 1 to 1½ cups of your favorite dressing instead. Italian, avocado ranch, blue cheese, and Caesar are some good options.
- Toss in Extras: Add veggies or cheese like avocado, red onions, peppers, corn, feta or even crumbled blue cheese.
- Boost the Protein: Toss in chicken, steak, or more bacon (because why not?).
- Crunch It Up: Croutons add a fun crunch, just know they’ll soften the longer they sit.
How to Make BLT Pasta Salad
With just a few quick steps, you’ll have a fresh, flavorful salad that’s packed with all the best parts of a classic BLT—plus pasta! It comes together easily and is ready to serve in no time.
- Boil the Pasta: Bring a large pot of salted water to a rolling boil and cook the pasta according to the package instructions. Drain the pasta and then rinse with cold water to stop the cooking. Once cooled, shake off the excess water and then toss with olive oil to prevent it from clumping together.
- Mix the Salad Ingredients: Add the cooled pasta, bacon, lettuce, and cherry tomatoes to a large bowl.
- Homemade Ranch Dressing: Whisk the mayo, sour cream, milk, apple cider vinegar, and ranch seasoning mix together in a small bowl.
- Toss: Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately.
Alyssa’s Pro Tips
- Al Dente Pasta: Cook your pasta just until it’s al dente! Overcook it, and it’ll turn mushy when you mix it all together.
- Extra Dressing: Pasta salad loves to soak up the dressing. If you like it extra saucy, whip up some extra dressing to mix in later!
How to Store Leftover Pasta Salad
- Make Ahead: You can make this salad ahead of time, just keep it in the fridge and keep the bacon and lettuce separate to maintain their crispiness. Toss everything together right before serving.
- Storage: Store leftover BLT pasta salad in the fridge in an airtight container for 3-4 days. The bacon might lose its crunch, and the lettuce will soften, but it’ll still taste amazing!
More Delicious Pasta Salad Recipes
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Bring a large pot of salted water to a rolling boil and cook 12 ounces uncooked short pasta according to the package instructions. Drain the pasta and rinse with cold water to stop the cooking. Once cooled, shake off the excess water and toss it with a little olive oil to prevent it from clumping together.
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Add the cooled pasta, 1 cup chopped crisp bacon, 3 cups packed chopped romaine lettuce, and 1 pint halved cherry or grape tomatoes to a large bowl.
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Prepare the dressing by whisking ½ cup mayonnaise, ½ cup sour cream, ½ cup milk, 1 tablespoon apple cider vinegar, and 1 ½ tablespoons Homemade Ranch Seasoning Mix together in a small bowl.
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Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately.
Storage Instructions:
BLT pasta salad can be made ahead and stored in an airtight container in the fridge for 3–4 days. For the best texture, keep the bacon and lettuce separate and mix them in just before serving—they’ll stay nice and crisp that way!
Calories: 379kcalCarbohydrates: 38gProtein: 12gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 30mgSodium: 554mgPotassium: 394mgFiber: 2gSugar: 4gVitamin A: 2156IUVitamin C: 9mgCalcium: 57mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This story originally appeared on TheRecipeCritic
