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Creamy BLT Pasta Salad Recipe Easy Homemade Ranch Dressing Version

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A creamy BLT pasta salad featuring crispy bacon, fresh romaine, cherry tomatoes, and a homemade ranch dressing that brings a fresh, tangy flavor to this crowd-pleasing dish.

Ingredients

Scale
  • 12 ounces rotini pasta (about 3 1/4 cups)
  • 8–10 slices thick-cut bacon
  • 2 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 2 green onions, thinly sliced
  • 1 cup shredded sharp cheddar cheese (optional)
  • 1/2 cup mayonnaise (full-fat)
  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 teaspoon fresh lemon juice

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions (8-10 minutes) until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to cool and stop cooking. Set aside in a colander to drain well.
  2. While pasta cooks, heat a skillet over medium heat. Add 8-10 slices of thick-cut bacon and cook until crispy, about 6-8 minutes, flipping occasionally. Transfer bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble or chop into bite-sized pieces. Optionally, save a tablespoon of bacon fat and stir it into the pasta for extra smoky flavor.
  3. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, and 1/4 cup sour cream until smooth. Add 1 teaspoon dried parsley, 1/2 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and black pepper to taste. Finish with 1 teaspoon fresh lemon juice. Taste and adjust seasoning as needed. The dressing should be creamy but pourable.
  4. Rinse and chop 2 cups romaine lettuce, halve 1 cup cherry tomatoes, and thinly slice 2 green onions. If using, shred 1 cup sharp cheddar cheese.
  5. In a large mixing bowl, combine the cooled pasta, crumbled bacon, chopped lettuce, tomatoes, green onions, and cheese. Pour the ranch dressing over the top and gently toss until evenly coated. The salad should look vibrant and creamy without drowning the ingredients.
  6. Refrigerate for at least 30 minutes before serving to allow flavors to meld and pasta to absorb the dressing. Toss gently before serving.

Notes

Do not overcook pasta; al dente texture is key. Rinse pasta with cold water to stop cooking and prevent sogginess. Cook bacon crisp but not burnt. Make dressing ahead and let flavors meld for 20 minutes. Add lettuce last to keep it crisp. If salad dries out after chilling, stir in more buttermilk or mayonnaise. For vegetarian version, substitute bacon with smoked tempeh or crispy fried mushrooms. Use gluten-free pasta and dairy alternatives for gluten-free or dairy-free versions.

Nutrition

Keywords: BLT pasta salad, creamy pasta salad, homemade ranch dressing, bacon pasta salad, summer salad, picnic salad, potluck recipe

Find it online: https://eliplate.com/creamy-blt-pasta-salad-recipe-easy-homemade-ranch-dressing-version/