BLT Pasta Salad with Jalapeño Basil Ranch

BLT sandwiches were my go-to lunch all through high school. I’d come home, throw some bacon in the pan, slice a tomato, and have lunch ready in 10 minutes flat. But there’s only so many ways to eat a BLT before it gets a little boring. After eating one every other day for a whole summer, I needed to switch things up.

That’s how I landed on this pasta salad. I wanted all the flavors of a BLT but in a form that could feed a crowd at a backyard cookout. The first time I made it, I tried to be efficient and chopped the lettuce and avocado a few hours ahead. Big mistake. The lettuce turned soggy and the avocado went brown by the time everyone sat down to eat. Now I prep everything else early and add the fresh stuff right before serving.

One tip from me: toss the hot pasta with the dressing right away. My dad taught me this trick years ago and it makes a huge difference. The heat from the pasta wakes up all the herbs in the dressing and starts to soften the cheese cubes. The smell when you do this is incredible. Fresh basil, garlic, and that buttermilk tang all coming together while the bacon crisps in another pan.

The jalapeño basil ranch is what really sets this apart from regular pasta salad. It’s creamy and a little spicy with bright herby notes that play off the salty bacon perfectly. If you’ve got a backyard dinner coming up or you just want a pasta salad that doesn’t taste like the sad mayo version from the deli, give this one a shot.

Why You’ll Love This Recipe

Loaded with crispy bacon. Double the bacon means double the salty smoky flavor in every bite. There’s no such thing as too much bacon in a BLT.

Creamy spicy ranch dressing. The fresh basil and jalapeño turn regular ranch into something special. Each forkful has bright herby notes with a little kick of heat at the end.

Almost no cook required. Boil the pasta, crisp the bacon, and blend the dressing. Everything else gets tossed together cold. Your kitchen stays cool even in the middle of summer.

Better the next day. The flavors get deeper as the pasta sits in the dressing overnight. Make it ahead and pack leftovers for lunch the next day.

Ingredients You’ll Need

Short cut pasta. Use something with ridges like rotini or cavatappi. The grooves catch the dressing so every bite is full of flavor. Bowtie or penne work fine too.

Thick cut bacon. Cook it until it’s really crispy, not floppy. The crunch is what makes this salad fun to eat. Don’t skip the double batch because everyone always wants more.

Romaine lettuce. Chop it into bite sized pieces right before serving. Romaine holds up better than other lettuces and stays crunchy in the salad.

Cherry tomatoes. Halve them so the juices spread through the salad. Look for ones that are bright red and firm to the touch.

Grilled or roasted corn. Cut the kernels off the cob with a sharp knife. The slight char from grilling adds a smoky note that pairs perfectly with the bacon.

Avocado. Cube it right before serving so it doesn’t turn brown. Pick avocados that give just a little when you press them gently.

Sharp spicy cheddar cheese. Cube it into small chunks instead of shredding. The cubes hold their shape and give you pockets of cheese throughout the salad.

Plain Greek yogurt. This is the base of the dressing. Use full fat for the richest flavor. Sour cream works as a swap in a pinch.

Mayo. Just a few spoonfuls to round out the dressing. Use a good quality mayo for the best taste.

Buttermilk. Thins out the dressing and adds that classic ranch tang. Regular milk with a splash of lemon juice can sub in if you don’t have buttermilk.

Fresh basil and cilantro. These bring the dressing to life. Don’t use dried herbs here, fresh is the whole point of this recipe.

Fresh chives. Chop them small and add to the dressing. They give a mild oniony flavor without being overpowering.

Jalapeño. Seed it for less heat or leave the seeds in if you like things spicy. Half a pepper is plenty for most people.

Worcestershire sauce, garlic powder, onion powder, salt, pepper. The supporting cast that makes the dressing taste like real ranch instead of just herbs in yogurt.

How to Make BLT Pasta Salad

 

 

Step 1: Cook the bacon

Lay the bacon strips in a cold skillet and turn the heat to medium. Cook until really crispy on both sides, flipping once. Move the bacon to a paper towel lined plate to drain and cool.

Step 2: Boil the pasta

Bring a large pot of salted water to a rolling boil. Drop in the pasta and cook according to the package directions until al dente. Drain it in a colander but don’t rinse it.

Step 3: Blend the dressing

Drop the Greek yogurt, mayo, buttermilk, basil, cilantro, chives, jalapeño, Worcestershire, garlic powder, onion powder, salt, and pepper into a blender. Blend until smooth and creamy. Taste and adjust the salt if needed.

Step 4: Toss pasta and dressing

Pour the hot drained pasta straight into a large mixing bowl. Add the cubed cheddar cheese and pour the dressing over the top. Toss everything together while the pasta is still steaming hot.

Step 5: Cool slightly

Let the dressed pasta sit for about 10 minutes so it cools down a bit. The cheese cubes will soften slightly and the flavors really sink into the pasta during this time.

Step 6: Add the veggies

Mix in the chopped romaine, halved cherry tomatoes, and grilled corn kernels. Toss everything together gently so the lettuce doesn’t bruise. The salad should look colorful at this point.

Step 7: Top with bacon and avocado

Crumble the crispy bacon over the top of the salad just before serving. Add the cubed avocado last so it stays fresh and green. Give it one final gentle toss and serve right away.

Expert Tips

Toss the hot pasta with the dressing immediately. The heat melts the cheese slightly and brings out the herbs in the ranch, which makes the whole salad taste better.

Cook the bacon until it’s really crispy. Soft bacon turns chewy and rubbery in the salad, but crispy bacon stays crunchy even after sitting in the dressing.

Add the avocado and bacon at the very last minute. The avocado browns fast and the bacon goes soggy if it sits too long in the wet salad.

Save some bacon for the top of the salad. Sprinkling extra crumbled bacon over each serving makes it look impressive and gives a bigger bacon hit in the first bite.

Make the dressing a day ahead if you have time. The flavors get bolder as it sits in the fridge overnight and you’ve got one less thing to do on serving day.

What to Serve With This Recipe

Pair the pasta salad with grilled chicken thighs or burgers fresh off the grill. Add a basket of cornbread on the side.

Serve the salad alongside ribs or pulled pork at a backyard cookout. Pour glasses of cold lemonade or iced tea for guests.

Set out a platter of grilled corn on the cob and watermelon wedges next to the salad. Add a bowl of pickles for crunch at the table.

How to Store

Move leftover pasta salad to an airtight container once it cools to room temperature. Press a piece of plastic wrap directly onto the surface before sealing the lid. This keeps the salad fresh and stops the lettuce from getting too soggy.

Keep the container on the middle shelf of your refrigerator. The salad stays good for about 2 days, though the lettuce and avocado start to break down after the first day.

For longer storage, keep the dressing, pasta, and toppings separate in different containers. The dressing and cooked pasta last about 4 days in the fridge. Combine them with fresh veggies whenever you want a serving.

Skip freezing this salad. The creamy dressing breaks down once thawed and the lettuce turns to mush. This one is meant to be eaten within a couple days of making it.

Recipe Variations and Add-ins

Swap chicken for the bacon. Use 2 cups of shredded rotisserie chicken in place of the bacon for a lighter version. The smoky flavor isn’t quite the same but it makes the salad more filling.

Try blue cheese instead of cheddar. Crumble 1/2 cup of blue cheese into the salad in place of the cubed cheddar. The funky tang of blue cheese works really well with the bacon.

Add 1/2 cup pickled red onions. Toss in quick pickled red onions for a tangy crunchy element. They cut through the richness of the dressing beautifully.

Mix in 1 cup black beans. Stir in a can of drained and rinsed black beans for extra protein and fiber. This turns the salad into a full meal.

Swap romaine for baby kale. Use 4 cups of baby kale in place of the romaine. Massage the kale with a little olive oil first to soften it up.

Top with toasted pepitas. Sprinkle 1/4 cup of toasted pumpkin seeds over the finished salad. They add a nutty crunch that contrasts the creamy dressing.