Print

Flavorful BLT Pasta Salad Recipe with Sun-Dried Tomatoes and Creamy Ranch Dressing

BLT pasta salad - featured image
Print Recipe

A creamy, smoky, and tangy pasta salad combining crispy bacon, sun-dried tomatoes, fresh greens, and a homemade ranch dressing. Perfect for quick lunches, potlucks, and picnics.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta
  • 6 slices thick-cut bacon, cooked and chopped
  • 1/2 cup sun-dried tomatoes, julienned (oil-packed)
  • 1 cup cherry tomatoes, halved (optional)
  • 4 cups chopped romaine lettuce or baby spinach
  • 1/2 cup shredded cheddar or mozzarella cheese (optional)
  • 2 green onions, thinly sliced
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup buttermilk
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh chopped parsley (or 1 teaspoon dried)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini or fusilli pasta and cook according to package instructions (usually 8-10 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. While pasta cooks, fry 6 slices of thick-cut bacon in a skillet over medium heat until crisp (about 6-8 minutes). Transfer to a paper towel-lined plate to drain excess grease. Once cooled, chop into bite-sized pieces.
  3. Julienne 1/2 cup sun-dried tomatoes and halve 1 cup cherry tomatoes if using. Chop 4 cups romaine lettuce or baby spinach and slice 2 green onions thinly.
  4. In a small bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, and 1/4 cup buttermilk. Add 1 teaspoon each of dried dill, garlic powder, and onion powder. Stir in 1 tablespoon fresh parsley, then season with salt and pepper to taste. Adjust thickness by adding more buttermilk if needed.
  5. Add the chopped bacon, sun-dried tomatoes, cherry tomatoes, lettuce, green onions, and 1/2 cup shredded cheese to the cooled pasta bowl.
  6. Pour the creamy ranch dressing over the pasta mixture and toss gently until everything is coated evenly. Taste and adjust seasoning if necessary.
  7. Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

Notes

Cook pasta al dente and rinse under cold water to prevent gumminess. Cook bacon until just crispy but not burnt. Prepare ranch dressing fresh for best flavor or make ahead to deepen flavors. Add dressing gradually to avoid overdressing. For dairy-free or vegan versions, substitute mayo, sour cream, and buttermilk with plant-based alternatives. Store leftovers in airtight container up to 3 days; keep greens separate if storing longer.

Nutrition

Keywords: BLT pasta salad, sun-dried tomatoes, creamy ranch dressing, bacon pasta salad, quick pasta salad, picnic salad, potluck recipe

Find it online: https://cheerycrisp.com/flavorful-blt-pasta-salad-recipe-with-sun-dried-tomatoes-and-creamy-ranch-dressing/