Servings
Font
Back
5.0 from 30 votes

BLT Pasta Salad

This BLT Pasta Salad has the BEST combination of bacon, lettuce, and tomatoes tossed in a creamy Ranch dressing with pasta and optional additions like avocado and cheese!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 10 people
Calories: 206 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 1 cup milk any kind
  • 1 cup sour cream
  • 3 tablespoons ranch seasoning mix
  • 12 trips thick-cut bacon high quality
  • 1 lb. farfalle pasta
  • 1 tablespoon olive oil
  • 4 cups romaine lettuce washed/chopped/dried
  • 1 pint cherry tomatoes quartered
  • 1/3 cup Red Onions finely diced
  • 1 tablespoon BBQ sauce

Instructions

    Cup of Yum
  1. Add the milk, sour cream, and Ranch seasoning to a large measurement cup and whisk to combine. Refrigerate until ready to use. It will thicken more upon standing.
  2. As you continue with the following steps, bring a large pot of salted water to a boil. Once a boil is reached, cook the pasta to al dente according to package instructions. Drain once cooked and spread it out on a tray or parchment paper. Drizzle with 1 tablespoon of olive oil. Let cool.
  3. Meanwhile, cut the bacon in half and fry in a 12-inch skillet over low heat until crispy on both sides. Set the bacon aside and roughly chop once cooled.
  4. Transfer the cooled pasta to a large bowl. Add ½ cup of the combined ranch mixture and toss to coat.
  5. Add the lettuce, tomatoes, onions, ¾ of the chopped bacon, BBQ sauce, and another ½ cup of ranch mixture. Toss to combine. 1 cup of the ranch mixture will remain and can be used if/as needed.
  6. Transfer to a clean serving bowl and top with remaining bacon. Serve immediately or chill for up to 3 hours prior to serving.

Notes

  • Pro Tips:
  • Make-Ahead Method:
  • Nutritional information provided is an estimate and is per serving. This recipe makes 10 servings.
  • Bacon: I use Oscar Mayer Thick Cut Bacon. High quality makes a big difference.
  • Dressing: I use Hidden Valley Ranch Salad Dressing and Seasoning Mix, combined with sour cream and milk. I like it better than using bottled dressing for this recipe, but my backup recommendation would be to use 2 cups of Ranch dressing, Marie's is my brand of choice.
  • I use Sweet Baby Ray's for the BBQ sauce.
  • Optional Additions to this salad include: Avocado, hard boiled eggs, English cucumbers, cheese, chives, and even corn!
  • 📘 Find this recipe on page 76 of my 2nd cookbook, Let’s Eat!
  • This pasta salad can be assembled 3 hours ahead of time. Note: The pasta will absorb some of the dressing during this time, so you may need to add more prior to serving. This recipe leaves you with an extra cup of dressing so that you can adjust it to your needs!

  • To make this up to 12 hours beforehand: 

    Prepare the Dressing and refrigerate. Cook the bacon and chop it up. Store in an airtight container until ready to use. Cook the pasta, let it cool, and toss with some of the dressing. Refrigerate in an airtight container overnight.   Store the cleaned/cut lettuce in a freezer bag with the air sealed out. Dice the onions and store in an airtight container. Combine all prepared ingredients within 3 hours of serving.

  • Prepare the Dressing and refrigerate.
  • Cook the bacon and chop it up. Store in an airtight container until ready to use.
  • Cook the pasta, let it cool, and toss with some of the dressing. Refrigerate in an airtight container overnight.  
  • Store the cleaned/cut lettuce in a freezer bag with the air sealed out.
  • Dice the onions and store in an airtight container.
  • Combine all prepared ingredients within 3 hours of serving.

Nutrition Information

Calories 206kcal (10%) Carbohydrates 23g (8%) Protein 8g (16%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 26mg (9%) Sodium 541mg (23%) Potassium 295mg (8%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 2059IU (41%) Vitamin C 12mg (13%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 206

% Daily Value*

Calories 206kcal 10%
Carbohydrates 23g 8%
Protein 8g 16%
Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 26mg 9%
Sodium 541mg 23%
Potassium 295mg 6%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 2059IU 41%
Vitamin C 12mg 13%
Calcium 71mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.