This BLT pasta salad is a fun and tasty twist on the classic BLT sandwich. Tender bow tie pasta meets crisp romaine, juicy tomatoes, and smoky bacon, all coated in a creamy mayonnaise-ranch dressing. It’s fresh, flavorful, and perfect for lunch, potlucks, or a light dinner.
BLT Pasta Salad
Ingredients to make this BLT Pasta Salad
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1 (12-ounce) package bow tie pasta (farfalle)
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2 ½ cups diced fresh tomatoes
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¾ cup cooked crumbled bacon
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½ head romaine lettuce, torn
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¾ cup mayonnaise
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¾ cup ranch dressing
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1 pinch onion powder (or to taste)
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1 pinch garlic salt (or to taste)
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Ground black pepper to taste
Ranch dressing
Bow tie pasta
Tomato
Directions
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Cook the pasta: Boil the bow tie pasta in salted water according to the package directions until just tender. Drain and rinse with cold water to cool.
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Make the dressing: In a small bowl, whisk together mayonnaise, ranch dressing, onion powder, garlic salt, and black pepper until smooth.
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Mix the salad: In a large bowl, combine the cooled pasta, torn romaine, diced tomatoes, and crumbled bacon.
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Add the dressing: Pour the dressing over the mixture and toss gently to coat everything evenly. This step brings all the flavors together for a perfect BLT pasta salad.
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Chill (optional): For a colder, firmer salad, refrigerate for 30–60 minutes before serving.
Nutrition (per serving, serves 6) about this BLT Pasta Salad
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Calories: 410 kcal
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Protein: 11 g
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Carbohydrates: 32 g
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Fat: 28 g
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Saturated Fat: 6 g
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Fiber: 3 g
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Sugar: 3 g
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Sodium: 610 mg
Prep & Cook Time
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Prep Time: 15 minutes
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Cook Time: 12 minutes
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Total Time: 27 minutes
FAQ
Q: Can I prepare this ahead of time?
A: Yes! BLT pasta salad tastes even better if you let it chill for a few hours. Add the lettuce just before serving for extra crispness.
Q: Can I swap mayonnaise for Greek yogurt?
A: Sure! Use Greek yogurt for a lighter, tangy dressing that still tastes creamy.
Q: Can I add more veggies?
A: Definitely. Bell peppers, cucumbers, or red onions add extra crunch and flavor.
Q: How long will it stay fresh?
A: Store in an airtight container in the fridge for up to 2 days.
Source: www.allrecipes.com
