If you’ve ever loved a BLT sandwich, this pasta salad is going to become your new warm-weather staple. It has everything that makes a BLT so satisfying: crispy bacon, cool romaine, and juicy cherry tomatoes, all tossed together with rotini pasta and a creamy ranch dressing. I like making it as an easy side for cookouts or summer holidays because it comes together fast, feeds a crowd, and holds up well in the fridge. We’ve made it dozens of times, and it disappears every single time.

Top down view of creamy blt pasta salad.

Why You’ll Love This BLT Pasta Salad

This isn’t just any pasta salad. I like using rotini because the spiral shape catches the dressing and holds onto every bit of bacon and onion, so you get great flavor in every bite. The ranch dressing keeps things creamy without being heavy, and the romaine adds a freshness that most pasta salads miss. It’s simple enough to throw together on a weeknight but impressive enough to bring to a party.

Ready in 25 minutes — including cook time
10 ingredients or less — all easy to find
Great make-ahead dish — prep everything the day before and toss right before serving
Crowd-pleaser — always the first bowl emptied at any BBQ

Ingredients You’ll Need

The core six:

Short pasta (rotini, penne, or bowtie)
Bacon (center-cut or thick-cut)
Romaine lettuce, chopped
Cherry or grape tomatoes, halved
Purple onion, thinly sliced
Ranch dressing (store-bought or homemade)

Optional but delicious add-ins:

Shredded sharp cheddar or pepper jack cheese
Diced avocado (add right before serving)
Croutons (for that BLT “bread” experience — toss in just before serving so they stay crunchy)
Sliced green onions for garnish

Creamy BLT pasta salad with crispy bacon, cherry tomatoes, and ranch dressing in a large bowl.

How to Make a BLT Pasta Salad

Full ingredient amounts are in the recipe card below.

Pasta noodles in a mixing bowl. — 1. Boil the rotini in well-salted water until al dente, about 1–2 minutes less than the package says. Rinse under cold water and drain well. This stops the cooking and cools the pasta down so it won’t wilt the lettuce. While the pasta boils, cook the bacon until crispy. Let it cool on a paper towel, then chop or crumble it into bite-sized pieces. Center-cut bacon works best for me because it crisps up evenly every time.

Pasta, lettuce, tomatoes, and onions in a mixing bowl. — 2. Chop the romaine into bite-sized pieces. Halve the cherry tomatoes. Slice the onion as thin as you can.

Pasta, lettuce, tomatoes, onions, and ranch dressing in a mixing bowl. — 3. Add the cooled pasta, lettuce, tomatoes, and onion to a large bowl. Pour the ranch dressing over the top and toss until everything is evenly coated. Reserve a few tablespoons of dressing to freshen it up later if needed.

Bacon added to a cold pasta salad. — 4. This is the most important tip, and I don’t skip it: add the bacon right before serving, not when you first toss the salad. This keeps it crispy instead of soggy. Garnish with extra bacon and green onions, then serve cold.

Tips for the Best BLT Pasta Salad

Use short pasta. The ridges and grooves in rotini, penne, or bowtie pasta are designed to hold onto creamy dressings. Long thin noodles won’t do this dish justice.

Save extra dressing. Pasta absorbs dressing as it sits in the fridge. I always keep a few tablespoons on the side to stir in before serving, especially if I’m making it ahead.

Don’t skip the cold rinse. Rinsing the pasta in cold water stops it from cooking further and prevents it from sticking together. It also makes sure the pasta won’t wilt the lettuce when combined.

Try a ranch-mayo combo. For an even creamier dressing, whisk together ¾ cup ranch dressing with ¼ cup mayonnaise. The mayo adds richness without overpowering the ranch flavor.

Swap the lettuce. Romaine is the classic pick, but baby spinach holds up even better if the salad needs to sit for a few hours. Iceberg also works and adds extra crunch.

Turkey bacon works. I still prefer regular bacon, but turkey bacon works if that’s what you keep on hand.

Close up view of pasta salad with bacon in a large bowl.

Make-Ahead Instructions

This is one of the best pasta salads for making ahead as long as you follow one rule: keep the bacon separate until serving.

Up to 1 day ahead, you can:

Cook, drain, and refrigerate the pasta (toss with a light drizzle of oil to prevent sticking).
Cook and chop the bacon; store in an airtight container.
Prep the lettuce, tomatoes, and onion; store in the fridge.
Mix up the ranch dressing if making it from scratch.

When it’s time to serve, combine everything, add the bacon last, and give it a final toss with any reserved dressing.

Storage

Refrigerator: Store leftover BLT pasta salad in an airtight container in the fridge for up to 4 days. The longer it sits, the more the pasta will absorb the dressing, just add a splash more ranch before serving.

Keep the bacon separate if you’re not eating all of it at once. The bacon softens fairly quickly if it’s stored with the salad. Kept on the side, it stays crispy and can be added fresh to each serving.

Large bowl filled with blt pasta salad and ranch dressing.

Frequently Asked Questions

Can I make this without lettuce?

Absolutely. Just leave it out, or swap in spinach, kale, or arugula. They all hold up better in the fridge than romaine. You could also add cucumber, bell pepper, or celery for crunch in its place.

Is cheese good in BLT pasta salad?

It really is. Sharp cheddar, pepper jack, or white cheddar cheese all pair well with the ranch dressing and bacon. Add it at the same time as the vegetables so it has time to absorb some of the dressing.

Other Pasta Salad Recipes You May Love: