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The best BLT pasta salad is made with savory bacon, crisp lettuce, tomatoes, pasta, and creamy Ranch dressing. This easy recipe includes make-ahead tips for summer parties!
Try my pesto tortellini pasta salad or macaroni salad next!
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This is one of my favorite salads to make for summer parties, potlucks, and cookouts. It’s simple to prep, flexible with ingredients, and can be made ahead so you’re not scrambling the day of the event. Whether you use ranch dressing or an Italian vinaigrette, this dish comes together fast and always disappears even faster. Of course it always disappears—everyone loves BLT salad!
Why You’ll Love This Pasta BLT Salad
Bacon, lettuce, and tomatoes— what’s not to love in a fresh, easy pasta salad that delivers all the flavor of a classic BLT sandwich?
It’s a guaranteed crowd-pleaser. So good, you’ll bring home an empty bowl from the cookout—every time.
Beginner-friendly. If you can boil pasta and chop a few veggies, it's as easy as that!
Flexible on dressing. Use any creamy dressing you love. Try my Greek yogurt ranch for a healthy version, avocado ranch for extra richness, or buttermilk ranch for a classic finish.
Great as a side or main. Serve it as a light lunch, a summer dinner, or a fresh side dish for your favorite grilled meats.
Ingredients You’ll Need
- Pasta – Stick with a short pasta like rotini or bowtie that’s easy to scoop and holds the dressing well.
- Lettuce – Romaine or iceberg work best because they stay crisp, even when tossed. Avoid soft lettuce for this recipe.
- Tomatoes – Cherry or grape tomatoes are ideal for their size and shape. Any tomatoes will be delicious though.
- Bacon – Use freshly cooked bacon or save time with store-bought crumbles—both work great here. Use turkey bacon to lighten it up.
- Red onion – Adds a little bite and a pop of color. Dice it small so it blends easily. Feel free to use green onions or none at all.
- Avocado (optional) – This adds creamy texture that pairs especially well with the bacon and tomato, just like it does on a BLTA.
- Dressing – Choose any creamy dressing you like. Ranch is classic, and my personal favorite, but this salad would be equally delicious with a vinaigrette.
How to Make BLT Pasta Salad
Cook the pasta according to package instructions. Rinse it with cold water and drain well.
Add the salad ingredients to a large bowl—cooled pasta, lettuce, tomatoes, bacon, red onion, and avocado (if using).
Toss with dressing just before serving and mix gently to combine.
Serve immediately or store the components separately until you're ready to assemble.
Make-Ahead Tips
- Cook the pasta ahead. Boil and rinse the pasta 1–2 days in advance. Toss with a little oil to prevent sticking and refrigerate in an airtight container.
- Chop the veggies early. Lettuce and red onion can be prepped ahead and stored separately with a paper towel to absorb moisture. For the best look, slice the tomatoes just before serving.
- Use a bacon shortcut. Fresh-cooked bacon is crispest but needs to be used the same day. Store-bought crumbled bacon saves time and still brings great flavor.
- Wait to slice the avocado. Cut it just before serving, or toss with lemon juice to help prevent browning.
- Make the dressing ahead. Homemade dressing tastes even better after a day or two in the fridge as the flavors meld.
- Don’t dress the salad too early. Keep everything separate until just before serving so the lettuce stays crisp and the pasta doesn’t soak up the dressing.
Serving ideas
This BLT pasta salad makes a perfect side dish or a light main course. It’s especially great with grilled salmon, shrimp, pan-seared strip steak, or classic grilled burgers. You can also serve it alongside BBQ ribs, pulled pork, or veggie skewers for a summer cookout. For something simple, pair it with cold sandwiches or wraps for a quick lunch. It also fits right in on a potluck table next to baked beans, deviled eggs, or a fresh fruit salad.
More salad recipes we love
📖 Recipe
The Best BLT Pasta Salad Recipe
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 2 cups Dry Rotini Pasta, or preferred pasta
- 4 cups Romaine Lettuce, chopped
- 2 cups Cherry Tomatoes, halved
- 1 cup Crumbled Bacon, about 8 slices, cooked
- ¼ Red Onion, diced, about ½ cup
- 1 Avocado, diced
- ½ cup Ranch Dressing, or more as needed
Instructions
- Cook the PASTA in a 3-quart saucepan according to package instructions. Drain and rinse with cold water to stop the cooking, then set aside to cool completely.
- In a large serving bowl, combine the cooled PASTA, BACON, LETTUCE, TOMATOES, ONIONS, and AVOCADO.
- Drizzle RANCH DRESSING over the top and toss gently to coat.
- Serve immediately for the best texture and flavor. If making ahead, wait to add the AVOCADO and DRESSING until just before serving. Get more "Make-Ahead Tips" in the recipe footnotes.
Recipe Notes
Make-Ahead Tips
Cook the pasta ahead. Boil and rinse the pasta 1–2 days in advance. Toss with a little oil to prevent sticking and refrigerate in an airtight container. Chop the veggies early. Lettuce and red onion can be prepped ahead and stored separately with a paper towel to absorb moisture. For the best look, slice the tomatoes just before serving. Use a bacon shortcut. Fresh-cooked bacon is crispest but needs to be used the same day. Store-bought crumbled bacon saves time and still brings great flavor. Wait to slice the avocado. Cut it just before serving, or toss with lemon juice to help prevent browning. Make the dressing ahead. Homemade dressing tastes even better after a day or two in the fridge as the flavors meld. Don’t dress the salad too early. Keep everything separate until just before serving so the lettuce stays crisp and the pasta doesn’t soak up the dressing.Equipment
- 3-quart saucepan and colander
- chef's knife and cutting board
- salad spinner to clean lettuce
- serving bowl
- serving utensils
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Heidi says
I loved your tips for preparing the homemade ranch a day or two ahead of time to enhance the flavors. And... the bacon adds the perfect savory touch to an otherwise already magnificent salad!!
Traci Antonovich says
Thank you! I’m so glad you found the tips helpful. And I concur wholeheartedly about that bacon—it's the magic touch! Thanks for the kind words 🙂
Rosalee Ann Adams says
LOVE this recipe. . .all but the ranch dressing which leaves me UGH
Wonder if my homemade vingarette would work? It is basically
olive oil, red wine vinegar and seasoning.
If not, what other might work?
Thanks for any assistance
Traci Antonovich says
Thanks and I'm glad you like it 🙂 Yes, I mentioned that dressing option in a few places in the blog post. Go for it! If you want it to be creamy, you could even add some yogurt or mayo to it. Hope you enjoy!
SS says
You’re right! This is such a crowd pleaser! Made this for a party and every last bite was gone. Made your ranch dressing for the win! 10/10 recommend!