The sun is shining, and the aroma of crispy bacon fills the kitchen as I prepare my latest favorite dish. This Creamy BLT Pasta Salad combines the classic flavors of a BLT sandwich with the comforting texture of pasta, and it comes together in just under 30 minutes. It’s a perfect dish for warm days, as the creamy dressing and fresh ingredients make it a delightfully refreshing option.
This recipe is ideal for gatherings, potlucks, or a simple family dinner. It holds up well in the fridge, making it perfect for meal prep or a make-ahead option for busy days.
Why You’ll Love This Recipe
- You get the crunchy texture of bacon mixed with tender pasta for a satisfying bite.
- Fresh vegetables add a burst of flavor and color, making every serving vibrant.
- The creamy dressing ties all the ingredients together, balancing richness with brightness.
- It can be served cold, making it a great dish for warm weather.
What You’ll Need
Gather the following ingredients to make your delicious salad.
For the Salad
- 12 ounces rotini or fusilli pasta
- 8 slices bacon, cooked crisp and chopped
- 1 ½ cups cherry tomatoes, halved
- 3 cups romaine lettuce, chopped
- 3 green onions, thinly sliced
- 1 cup shredded cheddar cheese
For the Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk (or whole milk for lighter version)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tbsp fresh parsley, chopped
- 1 tsp dried chives
- Salt and black pepper to taste
- 1 tbsp fresh lemon juice
You can swap out buttermilk for whole milk for a lighter option.
Substitutions & Swaps
- Substitute rotini with penne or fusilli.
- Use turkey bacon for a lower-fat option.
- Replace sour cream with Greek yogurt.
- Dried herbs can replace fresh herbs.
How to Make It
Start by cooking the pasta and preparing the other ingredients.
Boil the Pasta
Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to cool; set aside.
Cook the Bacon
While pasta cooks, heat a skillet over medium heat. Add 8 slices of bacon and cook until crisp, about 6-8 minutes, turning as needed. Transfer cooked bacon to a paper towel-lined plate to drain excess fat. Once cool, chop into bite-size pieces.
Prepare the Dressing
In a medium bowl, whisk together ½ cup mayonnaise, ½ cup sour cream, and ½ cup buttermilk. Add 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp chopped fresh dill, 1 tbsp parsley, and 1 tsp dried chives. Season with salt and pepper to taste. Stir in 1 tbsp fresh lemon juice for brightness. Taste and adjust seasoning if needed.
Chop Vegetables
Halve 1 ½ cups cherry tomatoes, chop 3 cups romaine lettuce, and thinly slice 3 green onions. Keep everything ready for assembly.
Assemble the Salad
In a large bowl, combine the cooled pasta, chopped bacon, cherry tomatoes, romaine, green onions, and 1 cup shredded cheddar cheese. Pour the ranch dressing over and gently toss until everything is evenly coated.
Chill the Salad
Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to let flavors meld and keep it refreshingly cool. Before serving, give it a quick toss and adjust salt and pepper if necessary.
How to Store It
Fridge: Store for up to 3 days in an airtight container.
Freezer: No, it doesn’t freeze well due to the dressing.
Reheat: N/A; served cold.
Tips for Best Results
- Ensure the pasta is cooled completely before combining to prevent wilting the lettuce.
- Use a mix of fresh herbs for the most vibrant flavor.
- Always taste the dressing before adding it to the salad to adjust seasoning.
- Add ingredients like avocado for extra creaminess and flavor variations.
Serving Suggestions
- Perfect for summer picnics or BBQs.
- Ideal as a side dish for grilled meats.
- Great for packed lunches or meal prep for the week.
