BLT Pasta Salad
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BLT Pasta Salad

Yield: 6 – 8 servings
Prep Time:
15 mins
Total Time:
30 mins
This BLT Pasta Salad stars the popular combination of bacon, lettuce, and tomato in a creamy ranch dressing that's healthier than most. A guaranteed crowd pleaser!


  • 6 ounces thick-cut bacon — cooked (about 4 slices)
  • 8 ounces fusilli — or similar 100% whole wheat pasta, or gluten-free brown rice pasta
  • 1/4 cup Tessemae’s Ranch Dressing — plus 2 tablespoons
  • 1/4 cup plain nonfat Greek yogurt
  • 1/4 teaspoon black pepper
  • 10 ounces cherry tomatoes — halved (about 2 cups)
  • 2 cups lightly packed chopped romaine — about 3 ounces
  • 2 cups lightly packed baby spinach — about 2 ounces
  • 3 tablespoons chopped chives — plus additional to garnish


  1. If necessary, cook the bacon according to these easy steps. When cool enough to handle, cut into chunky, bite-sized pieces.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain the pasta, then place in a large serving bowl. (Note: if using gluten-free pasta, rinse it a little first, as it may become starchy.)
  3. In a small bowl or measuring cup, whisk together the ranch dressing, Greek yogurt, and black pepper. Pour over the still-warm noodles, then toss to coat. Gently fold in the cherry tomatoes, romaine, spinach, 3 tablespoons chives, and reserved bacon. Sprinkle with additional chives for garnish. Serve right away, at room temperature, or chilled.

Recipe Notes

Leftover BLT Pasta Salad can be stored in an airtight container in the refrigerator for up to three days. The pasta will dry a bit as it is stored, so feel free to moisten with additional ranch dressing prior to serving again.
Course: Salad, Side Dish
Cuisine: American
Keyword: BLT Pasta Salad, Easy Pasta Salad Recipe

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