A light yet satisfying pasta salad that pairs the classic flavors of a bacon–lettuce–tomato sandwich with perfectly chilled noodles. Crispy bacon, sweet summer tomatoes, and crisp greens are folded into a creamy, tangy dressing—ideal for picnics, potlucks, or quick weeknight dinners.

Why You’ll Love This Recipe

Peak-season produce: Cherry or grape tomatoes burst with natural sweetness and require no cooking.
Effortless prep: Thirty minutes from start to finish; most of it is hands-off while pasta boils and bacon bakes.
Crowd-pleasing: Familiar BLT flavors appeal to adults and children alike, yet the dish feels fresh and seasonal.
Make-ahead friendly: The salad tastes even better after a brief chill, so it suits busy schedules and entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

12 oz bow-tie (farfalle) or rotini pasta
8 oz thick-cut bacon
1 pint cherry tomatoes, halved
2 cups finely shredded romaine or baby spinach
¾ cup mayonnaise
¼ cup ranch dressing
2 Tbsp fresh lemon juice
¼ red onion, finely diced
½ tsp kosher salt, plus more for pasta water
¼ tsp freshly cracked black pepper

Directions

Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 10 minutes). Drain, rinse under cold water, and set aside.
Crisp the bacon
While the pasta cooks, arrange the bacon on a rimmed baking sheet and bake at 400 °F (200 °C) for 15–18 minutes, or until deeply golden. Transfer to paper towels to drain, then chop into bite-size pieces.
Prepare the dressing
In a small bowl, whisk together the mayonnaise, ranch dressing, lemon juice, salt, and pepper until smooth.
Combine
In a large salad bowl, toss the pasta, tomatoes, red onion, and half the bacon with the dressing until evenly coated. Gently fold in the lettuce (or spinach) and remaining bacon just before serving.
Chill
Cover and refrigerate for at least 20 minutes (or up to 24 hours) so the flavors can meld. Serve cold.

Servings and timing

Yield	Prep Time	Cook Time	Total Time
8 servings	20 minutes	10 minutes	30 minutes

Variations

Avocado boost: Fold in one diced ripe avocado for extra creaminess and healthy fats.
Turkey bacon: Substitute turkey bacon to reduce saturated fat while retaining smoky notes.
Whole-wheat or legume pasta: Use high-protein or high-fiber noodles for added nutrition.
Herb garden twist: Stir in ¼ cup chopped fresh basil or dill for bright herbal depth.
Cheddar lovers: Add ½ cup shredded sharp cheddar for a heartier, more indulgent salad.

storage/reheating

Refrigerator: Store covered for up to 3–4 days.
Lettuce care: Keep shredded lettuce separate and stir into individual servings just before eating to avoid wilting.
Bacon texture: Reserve a small batch of crisp bacon to sprinkle on top at serving time for maximum crunch.
Freezing: Not recommended, as mayonnaise-based dressings tend to separate when frozen.
Reheating: This salad is best served chilled; if desired, microwave individual portions (without lettuce) for 20 seconds, then add greens.

FAQs

Can I make the salad a day ahead?

Yes. Prepare through step 4, refrigerate, and fold in lettuce and reserved bacon just before serving to maintain freshness and texture.

What pasta shapes work best?

Short shapes with grooves or nooks—such as farfalle, rotini, or shells—hold the dressing and ingredients well, making each bite balanced.

How do I keep the bacon crisp?

Bake rather than pan-fry the bacon, drain it well on paper towels, and store it separately until serving so it retains its crunch.

Can I lighten the dressing?

Replace half of the mayonnaise with plain Greek yogurt or use a light mayonnaise, ensuring you keep the lemon juice for brightness.

Is this recipe gluten-free?

Yes, if you substitute a certified gluten-free pasta and verify that your ranch dressing contains no gluten ingredients.

What tomatoes are best?

Cherry or grape tomatoes are ideal because they remain firm and sweet, and their small size means you need only halve them.

Can I omit mayonnaise?

For a mayo-free version, blend ½ cup Greek yogurt with 2 Tbsp olive oil and a pinch of ranch seasoning until smooth.

How long can it sit out at a picnic?

No more than 2 hours at room temperature (or 1 hour if it exceeds 90 °F/32 °C). Keep the salad on ice to extend its safety window.

Can I add protein?

Absolutely. Grilled chicken, shrimp, or chopped hard-boiled eggs all complement the BLT flavors and turn this dish into a standalone entrée.

Why rinse the pasta?

Rinsing stops the cooking process, removes excess starch to prevent clumping, and cools the pasta rapidly for salad assembly.

Conclusion

Summer BLT Pasta transforms a beloved sandwich into a refreshing, make-ahead salad that delivers smoky bacon, juicy tomatoes, and crisp greens in every forkful. Its quick preparation, flexible ingredient list, and chilled serving style make it a go-to dish for warm-weather gatherings and everyday meals alike.