BLT Pasta Salad Recipe

Southern Living BLT Pasta Salad in a bowl to serve with extra bacon on the side — Photo:
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley

Active Time:

35 mins

Total Time:

35 mins

Servings:

The classic sandwich inspired this BLT pasta salad with all the same flavors, but a different look.

A BLT is like an upgraded tomato sandwich. You have the mayo, tomato, and bread, but the extra indulgence of bacon and lettuce for crunch.

While we could have just dressed the whole thing in Duke’s, we decided to use mayo as a starting place for a ranch-flavored dressing made with tangy buttermilk. Instead of croutons to replace the bread, we went with a crispy garlic and herb breadcrumb topping. And true to the sandwich, we folded plenty of bacon, tomatoes, and lettuce into the pasta mixture.

Hearty enough to stand on its own as an easy summer dinner, this pasta salad could also double as a killer side for burgers, hot dogs, and more at your next cookout.

Ingredients For BLT Pasta Salad

Of course we call for bacon, tomato, and lettuce, but beyond the obvious, here are a few more things you’ll need to make this recipe:

Ranch seasoning: One packet of this stuff contains all the tangy, zesty, and savory flavors you need to achieve that iconic ranch taste.
Mayo: It wouldn’t be a Southern pasta salad without mayo. We’re partial to Duke’s, but we don’t mind if you prefer Hellman’s.
Buttermilk: This is our secret weapon for recreating the tang of freshly made ranch dressing. Buttermilk also helps balance the richness of the mayo, bacon, and buttery breadcrumbs.
Panko: We specifically call for this Japanese breadcrumb because it’s extra crispy, which helps add texture to this pasta salad.
Garlic Herb Butter: Sure, you could use regular butter, but the added herbs and garlic in this one ingredient create an extra savory breadcrumb topping without adding a bunch of items to your grocery list.

How To Make BLT Pasta Salad

Once your pasta is cooked, there are just two simple steps required to prepare this easy summer salad.

Step 1. Prepare the breadcrumbs: Melt the butter in a skillet, add the breadcrumbs and cook, stirring frequently, until golden brown.
Step 2. Build the salad: Whisk together mayo, milk, ranch dressing mix, and Dijon mustard in a large bowl. Add cooked pasta, bacon, and all the veggies. Toss to combine. Top the salad with the breadcrumbs and sliced scallions when ready to serve.

Toss the cooked, drained noodles with a little bit of olive oil to prevent sticking.

Smart Swaps

As with any of our recipes, you can always make them your own with a few fun substitutions.

Substitute crispy pancetta, prosciutto, or country ham for the bacon.
You don’t have to stick with romaine lettuce. Try using baby spinach, kale, or arugula.
Maybe ranch isn’t your favorite dressing—that’s okay. Italian dressing mix can be used instead.
This isn’t really a swap, but for added creaminess, top the salad with sliced avocado just before serving.

Ingredients

1 Tbsp. garlic-and-herb butter (such as Kerrygold)
1/2 cup panko breadcrumbs
1 cup mayonnaise
1/3 cup whole milk
1 (1-oz.) envelope ranch dressing mix
4 tsp. Dijon mustard
1 (16-oz.) pkg. farfalle pasta, cooked al dente and cooled
1/2 cup thinly sliced scallions, plus more for garnish
2 1/2 cups thinly sliced romaine lettuce (from 1 romaine heart)
1 lb. thick-cut bacon, cooked and chopped
2 cups assorted grape tomatoes, halved

Directions

Make breadcrumbs:

Heat butter in a small skillet over medium until melted and bubbly. Add panko, and cook, stirring often, until toasted, 3 to 5 minutes. Transfer to a small bowl, and set aside.
Make dressing:

Whisk together mayonnaise, milk, ranch dressing mix, and Dijon mustard in a large bowl.
Finish salad:

Add cooked pasta, scallions, lettuce, bacon, and tomatoes; toss gently until combined and coated with dressing. Sprinkle with toasted panko and additional sliced scallions just before serving.

Frequently Asked Questions

What are the mistakes to avoid when making pasta salad?

Over or undercooking your pasta is a big one. Overcook your pasta and the salad will be a sad, mushy mess, which is why we instruct you to cook your noodles just until al dente. Plus, pasta always softens slightly as it sits and absorbs the dressing.

However, if you undercook your pasta, you might be left with tough noodles that have an unpleasant crunch. We recommend cooking the pasta according to the box instructions and testing the noodles 1 to 2 minutes before the timer goes off to ensure they don’t cook past al dente.

Another related mistake is not salting your pasta water. Salt is the key to properly seasoning your pasta and ensuring the final dish isn’t bland.
What is the best pasta shape for pasta salad?

This is a hotly debated topic. Pasta salads will technically work with any short noodle. That said, we often prefer pasta with holes, like rigatoni or penne, which have built-in pockets for trapping dressings and mix-ins, or coiled pastas like fusilli or rotini that have grooves that similarly hold onto all the different ingredients folded into the mix.
Is it good to make pasta salad the day before?

Yes! This allows the flavors to meld and for the mixture to properly chill. Just don’t let the pasta salad sit for too much longer than 24 hours before serving, or you run the risk of it going soggy.