Print

Creamy BLT Pasta Salad Recipe Easy Homemade Ranch Dressing for Fresh Flavor

creamy BLT pasta salad - featured image
Print Recipe

A creamy BLT pasta salad combining smoky bacon, crisp lettuce, juicy tomatoes, and tender pasta tossed in a fresh homemade ranch dressing. Perfect for potlucks, picnics, or quick weeknight meals.

Ingredients

Scale
  • 8 ounces (225 g) rotini or elbow macaroni pasta
  • 6 slices thick-cut bacon, cooked crisp and chopped
  • 2 cups (about 120 g) fresh romaine or iceberg lettuce, chopped
  • 1 cup (150 g) cherry tomatoes, halved
  • ½ cup (50 g) shredded sharp cheddar cheese (optional)
  • 2 green onions, thinly sliced
  • ½ cup (120 ml) mayonnaise
  • ½ cup (120 ml) sour cream or Greek yogurt
  • ¼ cup (60 ml) buttermilk (or regular milk with a squeeze of lemon juice)
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt (adjust to taste)
  • Freshly ground black pepper to taste
  • 1 teaspoon fresh lemon juice

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of rotini or elbow macaroni and cook according to package instructions, usually 8-10 minutes, until al dente. Drain in a colander and rinse under cold water to stop cooking and cool the pasta quickly. Set aside to drain completely.
  2. While the pasta cooks, cook 6 slices of thick-cut bacon until crisp. Fry in a skillet over medium heat for about 6-8 minutes, turning occasionally, or bake at 400°F (205°C) for 15 minutes on a foil-lined baking sheet. Once cool, chop into bite-sized pieces.
  3. In a medium bowl, whisk together ½ cup mayonnaise, ½ cup sour cream or Greek yogurt, and ¼ cup buttermilk. Add 1 teaspoon dried dill, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, freshly ground black pepper to taste, and 1 teaspoon fresh lemon juice. Whisk until smooth and creamy. Adjust seasonings as needed.
  4. Chop 2 cups of fresh romaine or iceberg lettuce, halve 1 cup of cherry tomatoes, slice 2 green onions thinly, and shred ½ cup of sharp cheddar cheese if using.
  5. In a large mixing bowl, add the cooled pasta, chopped bacon, lettuce, tomatoes, green onions, and cheese. Pour the creamy ranch dressing over the top and gently toss everything together until evenly coated, being careful not to crush the tomatoes.
  6. Cover the salad and refrigerate for at least 30 minutes to let the flavors meld and the pasta soak up the dressing. Before serving, stir gently and taste; add salt or pepper if needed. Serve chilled or at room temperature.

Notes

Do not overcook pasta; aim for al dente and rinse with cold water to stop cooking. Crisp bacon is key for texture and flavor. Fold salad gently to avoid crushing tomatoes. Adjust ranch dressing thickness with more buttermilk or mayo as needed. Salad tastes better after chilling at least 30 minutes. Store leftovers in fridge up to 3 days; add fresh lettuce before serving leftovers for crispness. Oven-baked bacon tends to be more evenly crisped.

Nutrition

Keywords: BLT pasta salad, creamy pasta salad, homemade ranch dressing, bacon pasta salad, summer salad, potluck recipe, easy pasta salad

Find it online: https://atomicbite.com/creamy-blt-pasta-salad-recipe-easy-homemade-ranch-dressing-for-fresh-flavor/