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BLT Pasta Salad

Take the best parts of a BLT sandwich (crispy bacon, juicy tomatoes, and crunchy lettuce), toss them with pasta, and coat it all in a creamy ranch-mayo dressing. It’s easy, it’s delicious, and it’s guaranteed to be the first thing gone at your next barbecue.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Salad, Side Dish
Cuisine American, Italian
Servings 8

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk
  • Cutting board
  • Knife

Ingredients
  

  • 10 slices bacon cooked and crumbled (keep 1 tablespoon of the grease, optional)
  • 12 ounces rotini or penne pasta cooked and cooled (about 4 ½ cups cooked)
  • ½ cup mayonnaise
  • ¾ cup ranch dressing
  • 1 ½ cups diced fresh tomatoes
  • ⅓ cup diced red onion
  • 1 cup shredded cheddar cheese
  • ½ avocado diced
  • 1 cup chopped romaine lettuce
  • Chopped fresh parsley optional, for garnish

Instructions

  • Make the Dressing: In a small bowl, whisk together the mayonnaise, ranch dressing, and 1 tablespoon of warm (not hot) bacon grease until smooth.
    ½ cup mayonnaise, ¾ cup ranch dressing, 10 slices bacon
  • Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain, rinse under cold water, and set aside to cool completely.
    12 ounces rotini or penne pasta
  • Prepare Ingredients: While the pasta cools, dice the tomatoes, red onion, and avocado. Shred the cheddar cheese and crumble the cooked bacon.
    1 ½ cups diced fresh tomatoes, ⅓ cup diced red onion, ½ avocado, 1 cup shredded cheddar cheese
  • Assemble the Salad: In a large mixing bowl, combine the cooled pasta, tomatoes, red onion, shredded cheese, and crumbled bacon.
  • Add the Dressing & Toss: Pour the dressing over the salad and toss everything together until evenly coated.
  • Add Avocado & Lettuce: Gently fold in the diced avocado and chopped romaine lettuce right before serving to keep them fresh and crisp.
    1 cup chopped romaine lettuce
  • Garnish and Serve: Sprinkle with chopped parsley if using. Serve immediately.
    Chopped fresh parsley
  • Make-Ahead Tip: If preparing in advance, store the salad and dressing separately. Add lettuce and avocado just before serving to prevent wilting and browning.