BLT Pasta Salad (Creamy & Loaded)
Servings
8–10 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30–60 minutes
Ingredients
Pasta Base
1 (12–16 oz / 340–450 g) box rotini pasta
Water + salt (for boiling)
BLT Add-Ins
13 slices bacon
2 cups romaine lettuce, chopped
1½ cups cherry tomatoes, halved
1½ cups cheddar cheese, cubed or shredded
½ large red onion, finely diced
1 avocado, diced
¼ cup fresh parsley, chopped
Creamy Dressing
1 packet ranch dressing mix (or dressing mix of choice)
1½ cups mayonnaise
½ cup sour cream
1–2 tablespoons milk or buttermilk (optional, for thinning)
½ teaspoon black pepper
Salt to taste
Instructions
1️⃣ Cook the Pasta
Bring a large pot of salted water to a boil.
Cook rotini according to package directions until al dente.
Drain and rinse with cold water to cool completely.
Set aside.
2️⃣ Cook the Bacon
Cook bacon in a skillet over medium heat until crispy or bake at 400°F (200°C) for 15–18 minutes.
Transfer to paper towels to drain.
Once cool, crumble or chop into bite-size pieces.
3️⃣ Make the Dressing
In a large bowl, whisk together:
Ranch dressing mix
Mayonnaise
Sour cream
Black pepper
Milk (if needed)
Taste and adjust seasoning with salt.
4️⃣ Assemble the Salad
In a large mixing bowl, add:
Cooled pasta
Bacon
Tomatoes
Cheddar cheese
Red onion
Parsley
Pour dressing over the mixture.
Gently toss until everything is well coated.
5️⃣ Add Fresh Ingredients
Fold in romaine lettuce just before serving.
Gently mix in avocado last to avoid mashing.
6️⃣ Chill & Serve
Refrigerate for 30–60 minutes for best flavor.
Serve cold.
Optional Add-Ins
Grilled chicken or turkey
Croutons for extra crunch
A squeeze of lemon juice
Extra shredded cheese on top
Pro Tips
Add lettuce and avocado right before serving to keep them fresh.
If making ahead, reserve some dressing and mix it in before serving.
Use thick-cut bacon for maximum flavor.
