BLT Pasta Salad

There’s something undeniably satisfying about the combination of salty bacon, juicy tomatoes, and fresh greens. This BLT Pasta Salad marries those beloved flavors into a delightful dish that can be prepared in just 30 minutes. The creamy dressing adds a rich, tangy layer that brings all the elements together beautifully.

This recipe is perfect for gatherings, picnics, or as a hearty side dish at barbecues. It can be made ahead of time, and in fact, it’s best when chilled for at least an hour, allowing the flavors to meld.

Why You’ll Love This Recipe

• The farfalle pasta provides a fun, unique shape that holds the dressing well.
• Crispy bacon bits add a satisfying crunch paired with juicy tomatoes.
• The creamy ranch dressing combined with the little zing of Dijon makes it incredibly flavorful.
• This dish is refreshing and can be served cold, making it perfect for hot days.

What You’ll Need

Here’s everything you need to make this delicious salad!

For the Salad

• 12 oz. farfalle pasta noodles
• 10 slices of bacon, cooked crisp and then broken into pieces
• 1 pint cherry tomatoes, quartered
• 2 cups baby spinach
• 1/2 tsp. salt
• 1/4 tsp. pepper

For the Dressing

• 2/3 cup ranch dressing
• 1 heaping tbsp. mayonnaise (can sub sour cream or Greek yogurt)
• 2 tsp. dijon mustard
• 2 tsp. Italian dressing

Mayonnaise can be replaced with sour cream for a tangy twist.

Substitutions & Swaps

• Farfalle pasta can be swapped for rotini or elbow macaroni.
• Greek yogurt is a lighter alternative to mayonnaise.
• Baby spinach can be replaced with arugula for a peppery note.
• Regular ranch dressing can be replaced with light ranch for fewer calories.

How to Make It

Start by boiling the pasta until tender.

Boil

1. Boil pasta according to package instructions and drain well when finished.

Mix

2. Mix quartered tomatoes and cooked bacon in a mixing bowl.

Whisk

3. Whisk all the dressing ingredients in a small bowl until combined.

Combine

4. Combine the cooked pasta with the bacon and tomatoes. Stir well, then add half the dressing. Cover and chill for at least 1 hour.

Add Spinach

5. Add the baby spinach and the remaining dressing one hour before serving. Season with salt and pepper to taste. Return to the fridge until ready to serve.

How to Store It

Fridge: Store for up to 3 days in an airtight container.
Freezer: No, the pasta and dressing don’t freeze well.
Reheat: Best served cold; no reheating needed.

Tips for Best Results

• Ensure the pasta is fully cooled before mixing to avoid wilting the spinach.
• For extra flavor, let the salad chill overnight.
• Use thick-cut bacon for more texture and flavor.
• Adjust seasoning according to your taste for a more personalized dish.

Serving Suggestions

• Serve alongside grilled chicken for a complete meal.
• Pair with garlic bread as a hearty lunch option.
• Great for potlucks—easy to transport and serve cold.