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BLT Ranch Pasta Salad

Creamy BLT Ranch Pasta Salad with bacon, tomatoes, lettuce, and cheese.
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A creamy and satisfying pasta salad that combines the classic flavors of a BLT sandwich with a tangy homemade ranch dressing. The key is dressing the warm pasta first for perfect absorption, then folding in crisp vegetables for a meal that's never soggy. Ideal for potlucks, weeknight dinners, or make-ahead lunches.

Ingredients

Scale
  • 1 pound short pasta (rotini, fusilli, or farfalle)
  • 1 pound thick-cut bacon, cooked crisp and chopped
  • 2 cups cherry or grape tomatoes, halved
  • 1 large head romaine lettuce, chopped (about 6 cups)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped fresh chives or green onions
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/3 cup buttermilk
  • 1 packet (1 oz) dry ranch seasoning mix
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Salt, to taste

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain.
  2. While pasta cooks, fry the bacon in a skillet until crisp. Drain on paper towels, then chop.
  3. Make the dressing by whisking together mayonnaise, sour cream, buttermilk, ranch seasoning, lemon juice, garlic powder, and black pepper in a medium bowl until smooth. Taste and add salt if needed.
  4. Return the drained, warm pasta to the pot (off heat). Immediately pour in about half of the ranch dressing and toss vigorously until every piece is coated.
  5. Transfer the dressed pasta to a large mixing bowl. Add the chopped bacon (reserving a handful for garnish), tomatoes, cheddar cheese, red onion, and chives. Pour the remaining dressing over the top and gently fold everything together.
  6. Cover and refrigerate the salad for at least 1 hour to let the flavors meld.
  7. Just before serving, fold in the chopped romaine lettuce. Transfer to a serving bowl, garnish with reserved bacon and extra chives.

Notes

For best texture, always add the lettuce right before serving. The salad can be made ahead and stored (without lettuce) in the fridge for up to 4 days. For a lighter version, substitute Greek yogurt for the sour cream. To make it a heartier chicken pasta salad, add 2 cups of shredded rotisserie chicken.

Nutrition

Find it online: https://www.stacksipsnack.com/blt-ranch-pasta-salad/