BLT Pasta Salad
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BLT Pasta Salad
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This tried and true BLT pasta salad with spinach stars a creamy homemade dressing, not bottled Ranch. Plus juicy bacon pleases any crowd!
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Ingredients
For the BLT Pasta Salad
- 6 ounces thick-cut bacon cooked (about 4 slices)*
- 8 ounces fusilli or similar 100% whole wheat pasta, or gluten-free brown rice pasta
- 10 ounces cherry tomatoes halved (about 2 cups)
- 2 cups lightly packed chopped romaine about 3 ounces
- 2 cups lightly packed baby spinach about 2 ounces
- 3 tablespoons chopped chives plus additional to garnish
For the Yogurt Ranch Dressing
- ½ cup nonfat plain Greek yogurt
- 2 tablespoons nonfat milk or milk of choice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon dried dillweed
- ⅛ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper optional
- 1 to 2 dashes Worcestershire sauce
Instructions
- If necessary, cook the bacon according to one of my easy methods listed below. When cool enough to handle, cut into chunky, bite-sized pieces.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain the pasta in a colander, then rinse under cold water to stop its cooking. Shake off as much water as possible, then place it in a large serving bowl.
- In a small bowl or measuring cup, whisk together the ranch dressing: Greek yogurt, milk, olive oil, garlic powder, black pepper, onion powder, dillweed, salt, cayenne pepper, and Worcestershire. Pour over the noodles, then toss to coat.
- Gently fold in the cherry tomatoes, romaine, spinach, 3 tablespoons chives, and reserved bacon. Sprinkle with additional chives for garnish. Taste and adjust seasoning as desired. Serve right away, at room temperature, or chilled.
Notes
- *Easy bacon cooking methods: Oven Baked Bacon or Air Fryer Bacon.
- TO STORE. This cold pasta salad will last for 3 to 4 days in the refrigerator. To keep pasta salad from drying out when you know you will have leftovers, make a little extra dressing (or reserve some at the beginning), then stir it in just before serving.
- TO FREEZE. I do not recommend freezing pasta salad, as the noodles will become mushy and the dressing will lose its flavor when thawed.
Nutrition Information
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Serving
1of 6
Calories
306kcal
(15%)
Carbohydrates
33g
(11%)
Protein
11g
(22%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
20mg
(7%)
Potassium
382mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2640IU
(53%)
Vitamin C
15mg
(17%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1of 6 | |
| Calories | 306kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Potassium | 382mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2640IU | 53% |
| Vitamin C | 15mg | 17% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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