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BLT Pasta Salad

August 10, 2023 by Gina +

Bacon, lettuce, and tomato in a pasta salad with a creamy dressing? Sign me up. This combination of ingredients is so delicious and with the added chicken, it makes a great meal.

Jump to Recipe

A good BLT is a classic everyone loves. So why not add it to a pasta salad and bulk it up with some chopped chicken? So much flavor. It’s healthy while still being hearty and satisfying. I also add red onion, green onion, and some shredded cheese. Yum! It comes all together will a creamy ranch sauce. Even my kids love this, though they do pick around the lettuce.

Ingredients needed for the Pasta Salad

  • Cooked pasta – 10oz
  • 8 pieces cooked bacon
  • 3 cups finely chopped romaine lettuce
  • 1 1/2 cups chopped cherry tomatoes
  • 1/4 cup diced red onion
  • 1/2 cup shredded cheddar
  • 2 diced green onions
  • chopped or shredded chicken
  • FOR THE DRESSING
  • sound cream
  • Mayonnaise
  • Ranch seasoning
  • lemon

How to make the BLT Pasta Salad

  • Preheat the oven to 400. Cook the bacon for 12 ish minutes, until crispy. Remove and pat dry.
  • Cook pasta according to directions. Drain.
  • While pasta and bacon are cooking, mix the sauce. Chop the veggies too.
  • To a large bowl, add the lettuce, cooked pasta, onions, tomatoes, cheese, chicken, and top with bacon. Before serving dressing the sauce and toss well.
  • If you plan for leftovers, don’t add sauce. It will store for a day without dressing.

Why we love this recipe…

  • A BLT but in pasta form.
  • Healthy and has lots of protein but is hearty and satisfying.
  • Easy and quick to prepare.

More recipes you will like…

  • Corn Fritters
  • Red Lentil Fritters
  • Southwest Veggie Fritters

Tips & FAQ for the Zucchini Fritters

Serve hot or cold?

Both ways are great.

Do I have to add chicken?

I love adding chicken for more protein and heartiness but you can easily leave it out.

How to store leftovers?

Best not to dress any part that will be leftovers. Store in the fridge for a day or two before lettuce wilts.


BLT Pasta Salad

Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Servings: 0 4-6 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 cups chopped romaine lettuce
  • 1 1/2 cups chopped cherry tomatoes
  • 8 slices bacon
  • 2 cups chicken breast, diced or shredded
  • 10 oz pasta something like penne or rigatoni
  • 1/2 cup shredded cheese
  • 1/4 cup diced red onion
For the dressing
  • 1 packet ranch dressing (2 tbsp mix)
  • 1/3 cup mayo
  • 1/3 cup sour cream or plain Greek yogurt
  • 1/2 lemon
  • salt & pepper

Method
 

  1. Preheat the oven to 400. Cook the bacon for 12 ish minutes, until crispy. Remove and pat dry.
  2. Cook pasta according to directions. Drain.
  3. While pasta and bacon are cooking, mix the dressing. Chop the veggies too.
    For the dressing, stir sour cream, mayo, ranch mix, juice from 1/2 lemon, and adjust taste with a litlte salt and pepper.
  4. To a large bowl, add the lettuce, cooked pasta, onions, tomatoes, cheese, chicken, and top with bacon. Before serving add dressing and toss well. If you plan for leftovers, don't add dressing. It will store for a day without dressing.
Tried this recipe?Let us know how it was!

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Filed Under: Dinners, Recipes

The first recipe in my Summer Side Dish Series is The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and itโ€™s going to be on repeat all season long.

Itโ€™s everything I want in a potato saladโ€”tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. โ˜€๏ธ๐Ÿฅ”
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For this combination, hereโ€™s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.
If youโ€™re tired of hearing โ€œIโ€™m hungry!โ€ every 15 If youโ€™re tired of hearing โ€œIโ€™m hungry!โ€ every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

Theyโ€™re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and Iโ€™ll send you the recipe!
Youโ€™ve seen the viral pizza wrap, but let me show Youโ€™ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400ยฐF for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.
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My boys gobble these up!

Comment TACO and Iโ€™ll send you the full recipe ๐ŸŒฎ

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.
The first recipe in my Summer Side Dish Series is The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and itโ€™s going to be on repeat all season long.

Itโ€™s everything I want in a potato saladโ€”tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. โ˜€๏ธ๐Ÿฅ”
A good way to start the morning. Picked up our ord A good way to start the morning. Picked up our order from @supergoodbagel (order ahead so you can walk in and pickup). Also snagged some darn tasty cookies from @tropbonbakery
Sandwich season, my favorite season. We all need s Sandwich season, my favorite season. We all need some good sandwich combos for the beach days, the pool days, the park days, just the warm summer weather. 

For this combination, hereโ€™s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.
If youโ€™re tired of hearing โ€œIโ€™m hungry!โ€ every 15 If youโ€™re tired of hearing โ€œIโ€™m hungry!โ€ every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

Theyโ€™re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and Iโ€™ll send you the recipe!
Youโ€™ve seen the viral pizza wrap, but let me show Youโ€™ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400ยฐF for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.
CRISPY POTATO TACOS WITH BEEF ๐ŸŒฎ These might be on CRISPY POTATO TACOS WITH BEEF ๐ŸŒฎ

These might be one of my favorite taco recipes Iโ€™ve made lately. Tacos de papa filling mixed with taco-seasoned beef, stuffed into soft flour tortillas and air fried until golden and crispy.

My boys gobble these up!

Comment TACO and Iโ€™ll send you the full recipe ๐ŸŒฎ

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.
The first recipe in my Summer Side Dish Series is The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and itโ€™s going to be on repeat all season long.

Itโ€™s everything I want in a potato saladโ€”tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. โ˜€๏ธ๐Ÿฅ”
A good way to start the morning. Picked up our ord A good way to start the morning. Picked up our order from @supergoodbagel (order ahead so you can walk in and pickup). Also snagged some darn tasty cookies from @tropbonbakery
Sandwich season, my favorite season. We all need s Sandwich season, my favorite season. We all need some good sandwich combos for the beach days, the pool days, the park days, just the warm summer weather. 

For this combination, hereโ€™s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.
If youโ€™re tired of hearing โ€œIโ€™m hungry!โ€ every 15 If youโ€™re tired of hearing โ€œIโ€™m hungry!โ€ every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

Theyโ€™re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and Iโ€™ll send you the recipe!
Youโ€™ve seen the viral pizza wrap, but let me show Youโ€™ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400ยฐF for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.
CRISPY POTATO TACOS WITH BEEF ๐ŸŒฎ These might be on CRISPY POTATO TACOS WITH BEEF ๐ŸŒฎ

These might be one of my favorite taco recipes Iโ€™ve made lately. Tacos de papa filling mixed with taco-seasoned beef, stuffed into soft flour tortillas and air fried until golden and crispy.

My boys gobble these up!

Comment TACO and Iโ€™ll send you the full recipe ๐ŸŒฎ

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.

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