BLT Pasta Salad

Ingredients

• 300 ml (1 1/4 cups)thick-style ranch dressing
• 120 g (1/2 cup)plain Greek yoghurt
• 80 ml (1/3 cup)mayonnaise
• 30 ml (2 tablespoons)buttermilk
• 24 g (1 cup)fresh basil
• 15 g (1/4 cup)fresh parsley
• 2 teaspoonsfresh dill
• 12 g (1/4 cup)fresh chives
• 10 ml (2 teaspoons)Worcestershire sauce
• 1 teaspoongarlic powder
• 1 teaspoononion powder
• to tastekosher salt and black pepper
• 454 g (1 pound)radiatore or cavatappi pasta
• 115 g (1 cup)smoked cheddar, cubed, or sharp cheddar
• 70 g (1 1/2 cups)romaine lettuce, shredded or chopped
• 300 g (2 cups)cherry tomatoes, halved
• 10 slicesbacon, cooked and crumbled
• 1avocado, diced

Instructions

1. 1

   Blend the dressing

   Add the ranch dressing, Greek yoghurt, mayonnaise, buttermilk, basil, parsley, dill, chives, Worcestershire sauce, garlic powder and onion powder to a blender. Blend until smooth, then season to taste with salt and black pepper.

2. 2

   Cook the pasta

   Bring a large pot of heavily salted water to the boil. Cook the pasta past al dente, then drain it and set it aside without cooling.

3. 3

   Dress the pasta

   In a large bowl, toss the warm pasta with the dressing and cubed cheddar.

4. 4

   Add the toppings

   Mix in the lettuce, tomatoes, bacon and avocado. Serve warm, at room temperature or cold; for the best texture, wait until just before serving to add the bacon, lettuce and avocado.

What is BLT pasta salad?

BLT pasta salad takes its cue from the bacon, lettuce and tomato sandwich, turning those familiar ingredients into a hearty bowl with pasta and cheese. This version pairs smoky cheddar with a creamy, herb-packed ranch dressing.

The BLT idea is associated with the classic American sandwich, while pasta salad is a flexible picnic and barbecue staple. Shaped pasta catches the dressing, and the warm pasta absorbs some of its flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 624 calories, 22g protein, 66g carbs, 30g fat.

The pasta supplies most of the carbohydrates, while the ranch dressing, mayonnaise, cheddar, bacon and avocado contribute much of the fat. Bacon, cheddar and yoghurt provide protein. Balance a serving with a crisp vegetable side, such as a green salad.

The creamy basil dressing

Fresh herbs: basil, parsley, dill and chives give the ranch dressing a fragrant, savoury lift. Blending them with the yoghurt, mayonnaise and buttermilk makes the dressing smooth enough to coat the pasta.

Seasoning: Worcestershire, garlic powder and onion powder add savoury depth. Taste the dressing after blending and adjust the salt and pepper before it meets the pasta.

Choose pasta that holds the sauce

Radiatore or cavatappi: their ridges and curves hold on to creamy dressing and small pieces of bacon and herbs. The recipe favours these shapes over bow-tie or penne pasta.

Cook the pasta beyond al dente as directed, but keep an eye on it near the end so it still holds its shape when tossed.

Why toss it while warm?

Warm pasta: drain it and toss it with the dressing without cooling it first. The warmth helps the creamy dressing cling to the pasta and allows the cheddar to mingle with it.

Serve it warm, at room temperature or chilled. If making it ahead, leave the lettuce, bacon and avocado aside until close to serving so they keep their intended texture.

Keep the toppings distinct

Smoky and juicy: smoked cheddar and crumbled bacon bring savoury, smoky notes, while cherry tomatoes add bursts of freshness. Cubing the cheese keeps it substantial in each forkful.

Fresh finish: lettuce adds crunch and avocado gives the salad a soft, creamy contrast. Fold these in gently, especially if serving the salad cold.

What to serve alongside

This salad makes a filling barbecue side beside grilled vegetables, burgers or grilled chicken. Its creamy dressing and smoky toppings also work well with a simple green salad.

For a lighter spread, serve smaller scoops alongside crisp vegetables or a simple tomato salad rather than adding another rich side.

Recipe notes & tips

• Salt the pasta water generously so the pasta is seasoned throughout.
• Blend the dressing until no large pieces of herbs remain.
• Taste the dressing before adding it to the pasta and adjust the seasoning then.
• Use radiatore or cavatappi to help the dressing cling to the pasta.
• Keep the lettuce, bacon and avocado separate if preparing the salad ahead.
• Fold the avocado in gently to keep the diced pieces intact.

Variations

• Use sharp cheddar: swap it for smoked cheddar for a less smoky flavour.
• Choose another pasta shape: use a ridged or curved shape that holds the dressing well.
• Add extra herbs: increase the fresh basil or chives for a more herb-forward dressing.
• Make it meat-free: leave out the bacon and add extra tomatoes and cheddar.
• Serve it chilled: chill the dressed pasta, then add the lettuce, bacon and avocado just before serving.

Common mistakes to avoid

• Cooling the pasta first: the dressing may cling less well; toss it with the pasta while it is still warm.
• Cooking the pasta too little: it can taste firm in the finished salad; cook it past al dente as directed.
• Adding delicate toppings too early: lettuce can lose its crunch and avocado can soften; mix them in near serving time.
• Skipping the seasoning check: the dressing may taste flat; season it with salt and pepper after blending.
• Overmixing the avocado: the pieces can break down; fold it through gently at the end.

How to store

For the best texture, keep the lettuce, bacon and avocado separate from the dressed pasta until serving. Refrigerate leftovers promptly in a covered container and eat within 1–2 days; the avocado may darken and the lettuce soften. Serve chilled, or let it sit briefly at room temperature rather than reheating the salad.

Frequently asked questions