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BLT pasta salad in a big bowl with a napkin and wooden spoon next to it.

BLT Pasta Salad

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BLT pasta salad is an easy go-to summer side dish that everyone will love! Fresh cherry tomatoes, salty bacon, crisp lettuce, pasta and all tossed together with creamy ranch!


  • 1 Pound Pasta
  • 1 Pound Bacon 
  • 1 Pint Cherry Tomatoes - quartered
  • 1/2 Head Iceberg Lettuce
  • 1/3 Cup Ranch Dressing
  • Salt and Freshly Cracked Black Pepper


  1. In a large skillet, cut bacon into bits with kitchen shears and cook on medium until brown and crispy. Once finished, strain and lay on a paper towel to cool.
  2. Cook pasta according to package directions. Make sure to cook to just al dente and not to overcook, and to cook in heavily salted water for flavor.
  3. While the pasta and bacon are cooking, quarter the tomatoes and chop a 1/2 head of iceberg lettuce into bite-size pieces.
  4. Once the pasta is finished cooking, strain and add to a large bowl.
  5. Add in the bacon bits, cherry tomatoes, and iceberg lettuce. Add the ranch dressing on top and toss with a pair of tongs until everything is evenly coated.
  6. Add a generous amount of freshly cracked black pepper and a pinch of salt to finish, and toss once more. Enjoy immediately.


  • Use any kind of pasta shape you prefer. I also have made it numerous times with gluten-free pasta (Banza brand to be exact) and it turns out wonderfully. 
  • This is on the lighter dressing side. Feel free to add more ranch if desired. You can use store-bought or homemade.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Cooking
  • Cuisine: American


  • Serving Size: 1 scoop
  • Calories: 670
  • Sugar: 6 g
  • Sodium: 636.1 mg
  • Fat: 37.2 g
  • Carbohydrates: 62.1 g
  • Fiber: 3.8 g
  • Protein: 20.4 g
  • Cholesterol: 52.5 mg
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