Photo of the pasta salad in a serving dish accented with parsley.
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BLT Pasta Salad

How can you go wrong with a BLT pasta salad? All the flavors of everyone's favorite sandwich combined with ranch dressing, crunchy veggies, and pasta!
Prep Time10 mins
Cook Time15 mins
Mixing Time5 mins
Total Time30 mins
Course: Main Dish
Cuisine: American, Italian Inspired
Keyword: BLT pasta salad, BLT recipes, pasta recipes, pasta salad, Pasta salad recipes, salad recipe
Servings: 10 Servings
Calories: 308kcal
Author: Kimberly


  • 8 Ounces Short Pasta (penne, rotini, bowtie, etc.)
  • 1/2 LB. Bacon (cooked, chopped or crumbled)
  • 2 Cups Romaine Lettuce (chopped into bite-sized pieces)
  • 1 Pint Cherry Tomatoes (or grape tomatoes)
  • 1/2 Cup Red Onion (or purple onion, thinly sliced)
  • 1 Cup Ranch Dressing (store bought or homemade)


  • Cook and crumble your bacon, boil the pasta per the box instructions. Drain it and set it aside to cool. Chop and dice the vegetables. Halve or quarter the tomatoes.
  • In a large large bowl, combine the cooked pasta, lettuce, tomatoes, onion, and ranch dressing. Toss to ensure the ranch dressing coats all the ingredients evenly.
  • Add the bacon just before to serving
  • Serve cold. Store any remaining pasta salad in the refrigerator for up to 3 days in a sealed container.



The calories listed are an approximation based on the ingredients and a serving size of one (1) cup. Actual calories will vary. The BLT pasta salad can be stored in your fridge, in a sealed container, for up to three (3) days.
**Reserve ΒΌ cup of ranch dressing to refresh pasta salad after it sets. Add the bacon to separate portions if not serving all at once. This step keeps the bacon crispy.**


Serving: 1Cup | Calories: 308kcal | Carbohydrates: 22g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 420mg | Potassium: 248mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1070IU | Vitamin C: 12.5mg | Calcium: 23mg | Iron: 1mg
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