The Best BLT Pasta Salad Recipe

Ingredients

• 200 g (2 cups)dry rotini pasta, or another pasta shape
• 1 litre (4 cups)chopped romaine lettuce
• 300 g (2 cups)cherry tomatoes, halved
• About 150 g (1 cup; about 8 slices)cooked bacon, crumbled
• About 75 g (¼ onion; about ½ cup)red onion, diced
• 1avocado, diced
• 120 ml (½ cup), or more as neededbuttermilk Ranch dressing

Instructions

1. 1

   Cook the pasta

   Cook the pasta in a 3-quart saucepan according to the packet instructions. Drain it, rinse it under cold water to stop the cooking, then leave it to cool completely.

2. 2

   Combine the ingredients

   Put the cooled pasta, bacon, lettuce, tomatoes, onion and avocado in a large serving bowl.

3. 3

   Add the dressing

   Drizzle the Ranch dressing over the salad and toss gently until everything is coated.

4. 4

   Serve or prepare ahead

   Serve straight away for the best texture and flavour. If preparing ahead, leave out the avocado and dressing and add them just before serving.

What is BLT pasta salad?

BLT pasta salad takes its cue from the American bacon, lettuce and tomato sandwich, combining those familiar ingredients with pasta and a creamy dressing. This version adds avocado and red onion for extra richness and bite.

Rotini’s twists catch the Ranch dressing, while the crisp vegetables and bacon give the cooled pasta plenty of contrast. It suits a picnic or summer table, especially when assembled close to serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 237 calories, 7g protein, 18g carbs, 15g fat.

The pasta contributes most of the carbohydrates, while the bacon, avocado and Ranch dressing provide much of the fat; bacon also contributes some protein, with smaller amounts from the pasta and vegetables. Balance a serving with extra salad vegetables or serve it alongside a lean protein-rich dish.

Choose and cool the pasta

Pasta shape: Rotini is a practical choice because its ridges and spirals hold dressing well. Another short pasta can work too.

Cooling: Rinsing the drained pasta under cold water stops it cooking and helps it cool quickly. Let it cool completely before combining it with the lettuce and avocado.

Keep the vegetables crisp

Romaine: Chop it into bite-sized pieces so it mixes evenly with the pasta. Add it after the pasta has cooled to help preserve its crunch.

Tomatoes and onion: Halve the cherry tomatoes and dice the onion as directed, so both are easy to scoop up with the pasta. Cut the avocado just before serving to keep it fresh-looking.

Toss gently with Ranch

Dressing: Drizzle the Ranch over the assembled salad, then toss gently until the ingredients are coated. A light touch helps keep the avocado pieces intact.

Amount: Start with the stated 120 ml and add more only if needed. The dressing should cling to the salad without pooling heavily at the bottom of the bowl.

Make it ahead without losing texture

Prep: Cook and cool the pasta, and prepare the bacon and vegetables ahead of time. Keep the avocado and dressing separate until just before serving, as the recipe directs.

Serving: Combine and dress the salad shortly before it goes to the table. That helps the lettuce stay crisp and prevents the pasta from absorbing too much dressing while it sits.

Serve it as a summer side

Pairings: Serve this salad alongside grilled vegetables, corn or another picnic-style dish. Its pasta and bacon make it substantial, while the lettuce and tomatoes bring freshness.

Portions: For a more filling meal, serve a larger scoop or pair it with a simple protein-rich dish. Keep the salad chilled until it is time to eat.

Recipe notes & tips

• Rinse the pasta with cold water after draining to stop it cooking.
• Wait until the pasta is completely cool before adding the lettuce.
• Dice the onion finely so its flavour is spread through the salad.
• Add the dressing gradually, using more only if the salad needs it.
• For make-ahead preparation, keep the avocado and dressing separate until serving.

Variations

• Use another pasta: Choose a different short shape if you do not have rotini.
• Add extra tomatoes: Halve more cherry tomatoes for a fruitier, fresher salad.
• Make it more oniony: Increase the diced red onion to taste.
• Adjust the dressing: Add Ranch a little at a time until the salad is coated as you like.
• Serve freshly tossed: Add the avocado and dressing just before serving for the best texture.

Common mistakes to avoid

• Adding warm pasta: It can soften the lettuce; cool the pasta completely first.
• Dressing too early: The salad may lose its fresh texture; add dressing just before serving.
• Adding avocado ahead: It can become less appealing as it sits; dice and add it at the last moment.
• Tossing roughly: Avocado can break apart; fold the ingredients together gently.
• Adding all the dressing at once: The salad may become overly coated; start with the stated amount and adjust as needed.

How to store

Store leftovers in a covered container in the refrigerator and eat within 1–2 days for the best texture. The lettuce and avocado soften as they sit, so this salad is best served fresh; if making it ahead, keep the dressing and avocado separate until serving. Serve chilled rather than reheating.

Frequently asked questions