BLT Pasta Salad

10 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

BLT Pasta Salad combines classic sandwich ingredients into an easy Summer salad perfect to serve at your next cookout. Try it today!

If you’ve tried my recipe for the Ultimate BLT Sandwich, you should definitely give this a try next. It takes all the same BLT ingredients and combines them with a Classic Pasta Salad for the perfect summer Side Dish recipe. For more tasty twists on pasta salad, try my BBQ Chicken Pasta Salad and Ham and Cheese Pasta Salad too!

Sabrina’s BLT Pasta Salad Recipe

Nothing gives you an all-American flavor like a filling BLT Sandwich. You just can’t beat the fantastic flavor of crunchy, salty bacon; juicy tomatoes; and crisp lettuce in each bite. I’ve kept everything you love from the sandwich and added tender pasta and creamy dressing to go with it for this creamy pasta salad recipe.

With simple, everyday ingredients like bacon, lettuce, tomatoes, and elbow macaroni, my BLT Macaroni Salad is easy to make year-round. Along with the delicious salad ingredients, it has an incredible creamy dressing made with ingredients you probably have on hand. Just combine ranch, mayo, and sour cream to make the thick, tangy dressing. You can use bottled ranch dressing, or if you want an even fresher flavor, try my Homemade Ranch Dressing

Portioned ingredients for BLT Pasta Salad in separate prep bowls


  • 1 pound Elbow Macaroni: The elbow macaroni’s small size makes it easy to mix with the other ingredients. Substitutions can include other short pasta shapes like penne or rotini.
  • 6 slices Bacon: The first part of any BLT recipe is the crispy bacon. You can use classic bacon or thick-cut bacon, depending on your taste. Just make sure to cook the bacon strips a bit ahead of starting this recipe so that it has time to cool.
  • 2 cups Romaine Lettuce: Two cups of romaine lettuce are perfect for this recipe because it gives you crisp and crunchy lettuce but has a bit more flavor than classic iceberg lettuce. Other leafy greens like iceberg lettuce or spinach can be substituted if preferred. Just make sure it’s fresh lettuce!
  • 2 cups Cherry Tomatoes: Cherry tomatoes are perfect for this recipe because they’re juicy and colorful, and just slicing the fresh tomatoes in half makes them the ideal size. Grape tomatoes or diced regular tomatoes can be used as alternatives.
  • 1 cup Ranch Dressing: Creamy ranch dressing serves as the velvety and tangy dressing that ties the salad together.
  • ½ cup Mayonnaise: Mayonnaise adds creaminess to the dressing.
  • ½ cup Sour Cream: Sour cream gives an extra tangy flavor and creamy texture to the dressing.
  • 1 teaspoon Kosher Salt: Kosher salt helps the flavors of the salad stand out.
  • ½ teaspoon Coarse Ground Black Pepper: Coarse ground black pepper adds a subtle warmth and peppery flavor to the salad.

Kitchen Tools & Equipment

  • Large Pot: A large pot is used for boiling the pasta. Stir the pasta occasionally during cooking to ensure even cooking and prevent clumping.
  • Skillet: A skillet is needed to cook the bacon until crispy. Use medium heat to render the fat slowly for a crispier result. Drain excess fat from the bacon using paper towels after cooking.
  • Mixing Bowl: A mixing bowl is required for combining the salad ingredients and dressing. Use a large mixing bowl to ensure there’s enough room to toss the pasta salad thoroughly with the dressing.
  • Whisk: A whisk is essential for blending the dressing ingredients. Use it to thoroughly blend the ranch dressing, mayonnaise, sour cream, salt, and pepper until smooth and creamy. A balloon whisk works well for this task, but any type of whisk will suffice.
  • Serving Bowl: A large serving bowl is needed for serving the finished BLT Pasta Salad. Chill the serving bowl in the refrigerator beforehand to keep the salad cool during serving.

How to Make BLT Pasta Salad

Time needed: 20 minutes.

  1. Boil Pasta

    Boil the elbow macaroni until just shy of al dente according to package instructions. Drain and set aside.

  2. Cook Bacon

    In a skillet over medium heat, cook the chopped bacon until crispy. Drain on paper towels and set aside.

  3. Prepare Salad Base

    In a large serving bowl, combine the cooked bacon, shredded romaine lettuce, and halved cherry tomatoes.

  4. Make Dressing

    In a separate bowl, whisk together the ranch dressing, mayonnaise, sour cream, kosher salt, and coarse ground black pepper until well combined.bowl of ranch with a spoon

  5. Combine and Serve

    Add the cooked and drained pasta to the bowl with the salad base. Pour the prepared dressing over the pasta salad and toss until everything is evenly coated. Serve immediately or chill in the refrigerator until ready to serve. Enjoy your BLT Pasta Salad!pouring ranch into a bowl of ingredients for BLT Pasta Salad

Can This Be Made Ahead?

Yes. If you need this recipe for a party, BBQ, or potluck, you can make things easier by prepping it in advance. That way, you won’t have to worry about making it on the day of. Start by cooking the pasta and bacon. Then whisk together the creamy dressing recipe. Once the pasta has cooled, toss it with the cherry tomatoes and half of the dressing. Store the lettuce, bacon, and the remainder of the dressing in separate airtight containers. Then mix the whole salad together right before serving. 

How to Store Pasta Salad


Don’t leave this creamy macaroni salad at room temperature for more than 2 hours at a time. Cover any leftovers in plastic wrap, or transfer the BLT Pasta Salad to an airtight container to store in the fridge for 3-5 days. 


You can also carefully seal and freeze the dish in an airtight container for up to 3 months. 

Ideas to Serve

You can serve BLT Pasta Salad as a side dish for your favorite meals all summer long. Try tossing together the pasta salad to go with Classic Burgers, Turkey Burgers, Grilled Chicken, or Pulled Pork Sandwiches

This BLT Pasta Salad recipe is a refreshing summer side dish to enjoy at a family reunion, BBQ, or picnic. But, you can also enjoy it as an easy lunch. Mix a big batch of pasta salad, and then divide it into serving-sized containers to enjoy as a packed lunch throughout the week.

Frequent Questions

Can I use a different type of dressing?

While ranch dressing is the classic flavor for this salad, feel free to try other creamy dressings like Caesar or blue cheese dressing.

Can I add additional ingredients to this salad?

Certainly! You can customize this salad to your liking by adding ingredients like diced avocado, shredded cheese, sliced olives, or chopped green onions.

How can I prevent the pasta from becoming mushy?

To prevent the pasta from becoming mushy, be sure to cook it just until it’s al dente or slightly firm to the bite. Additionally, rinse the cooked pasta under cold water after draining to stop the cooking process and prevent it from overcooking.

Recipe Card

BLT Pasta Salad

BLT Pasta Salad combines classic sandwich ingredients into an easy Summer salad perfect to serve at your next cookout. Try it today!
Yield 10 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 1 pound elbow macaroni
  • 6 slices bacon , chopped
  • 2 cups romaine lettuce , shredded
  • 2 cups cherry tomatoes , halved
  • 1 cup ranch dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper


  • Boil pasta one minute shy of the instructions.
  • In the meantime, cook bacon until crispy. Drain and set aside.
  • Add cooled bacon, lettuce, and tomato to serving bowl.
  • Mix together ranch dressing, mayonnaise, sour cream salt and pepper.
  • Add the dressing to the pasta salad, mix and serve.


  • Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
  • Click on times in the instructions to start a kitchen timer while cooking.
  • To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.


Calories: 373kcal | Carbohydrates: 39g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 786mg | Potassium: 258mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1054IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg
Keyword: BLT Pasta Salad

Pin this recipe now to remember it later

Pin Recipe

Variations on BLT Pasta Salad

  • Vegetables: There are plenty of different kinds of veggies that you can add to this recipe. Try adding chunks of onion, bell peppers, or spinach. You can also change the type of tomato in the recipe by using grape tomatoes or a large juicy tomato cut into bite-sized pieces. 
  • Pasta: Instead of macaroni noodles, you can cook rotini pasta, penne, fusilli, or farfalle pasta to go in your pasta salad. Just make sure you use a shortcut type of noodle. 
  • Cheese: If you want to add cheese to your BLT Pasta Salad, either shredded or cubed cheese would taste great. I recommend it with cheddar cheese cubes, shredded Parmesan cheese, or cubed Monterey Jack added over the top.

More Delicious Pasta Salad Recipes

BLT Pasta Salad in bowl without mixing, pin with recipe name across

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.