BLT Pasta Salad with Ranch Dressing
A refreshing twist on the classic BLT sandwich, this creamy pasta salad combines smoky bacon, ripe tomatoes, crisp lettuce, and tangy ranch dressing with Greek yogurt for a lighter, satisfying dish perfect for any occasion.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 6 servings
- Category: Dinner
- Method: Tossing/Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
12 oz rotini or penne pasta
6 slices cooked bacon, chopped into crumbles
2 cups cherry tomatoes, halved
1 cup romaine lettuce, chopped
1 ripe avocado, diced
1/2 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
Salt and black pepper, to taste
Homemade ranch dressing (see instructions)
Optional: Chopped green onions for garnish
Instructions
Cook pasta according to package instructions until al dente, then drain and let cool.
In a large bowl, combine cooked pasta, chopped romaine, cherry tomatoes, diced avocado, crumbled bacon, and red onion.
Toss with chopped parsley and dill. Season with salt and black pepper to taste.
Prepare the ranch dressing and pour over the pasta mixture. Toss gently to coat.
Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional herbs or green onions.
Notes
Ranch dressing can be made ahead and stored in the fridge.
Use gluten-free pasta if needed for dietary restrictions.
Add a sprinkle of chili flakes for a spicy kick.
Refrigerate leftovers for up to 2 days.