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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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Default ThumbnailMaple Roasted Salmon Toast Roundup Corn Fritters White Fish and Potato Croquettes

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Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.
This Apple Cinnamon Coffee Cake Loaf is everything This Apple Cinnamon Coffee Cake Loaf is everything you want from a fall bake โ€” a soft, spiced crumb, juicy apples, a cinnamon swirl running through the center, and a buttery crumb topping on top.

Comment โ€œAPPLEโ€ and Iโ€™ll send you the full recipe!
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Use sourdough or whatever bread you love, and make extra caramelized onions โ€” youโ€™ll want them again tomorrow.
Air Fryer Chicken Parmesan #ad This is exactly th Air Fryer Chicken Parmesan #ad

This is exactly the kind of dinner I want during the weekโ€”crispy chicken, plenty of sauce, and melted cheese, without making dinner more complicated than it needs to be.

Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.
 
Want to try it? Comment RECIPE and Iโ€™ll send you a link to trial Americaโ€™s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!
This Harvest Chicken Salad is one of my favorite w This Harvest Chicken Salad is one of my favorite ways to switch up lunch this time of year. Sweet apple, crunchy celery, and a lightened-up dressing come together for something thatโ€™s fresh, filling, and way better than the usual mayo-heavy version. Serve it on a bed of lettuce, in a wrap, or with crackers. Make sure youโ€™re following @gina_gibson_cooks for more recipes. 

Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.
This Apple Cinnamon Coffee Cake Loaf is everything This Apple Cinnamon Coffee Cake Loaf is everything you want from a fall bake โ€” a soft, spiced crumb, juicy apples, a cinnamon swirl running through the center, and a buttery crumb topping on top.

Comment โ€œAPPLEโ€ and Iโ€™ll send you the full recipe!
A dinner you donโ€™t want to miss. I cut a hole st A dinner you donโ€™t want to miss. 

I cut a hole straight into savory Hawaiian rolls and dropped a protein-packed meatball right in โ€”  meatballs made extra tender (and boosted with protein) thanks to a little cottage cheese blended into the mix. Load with marinara, mozzarella, bake until bubbly, and pull apart to serve.

Comment โ€œMEATBALLโ€ and Iโ€™ll send you the full recipe!
Instead of stacking a fried egg onto a bagel, you Instead of stacking a fried egg onto a bagel, you cook the egg thin in the pan and let the bagel halves press right into it โ€” no sliding eggs, no mess. 

Lightly toast the bagel. Whisk the eggs with a little salt and pour into a nonstick pan, spreading it thin. When the egg is almost cooked through, place the two bagel halves on top, pressing gently โ€” this holds the egg in place and keeps it from sliding out. Flip the pan so the bagel side is down and the egg side is up onto a plate. Add your toppings, fold any extra egg over the top, and close the sandwich.

Use a low carb or regular bagel, both work great. I love bagels from @westernbagel
Save this sandwich โ€” your fall grilled cheese. Bu Save this sandwich โ€” your fall grilled cheese.

Buttery, golden sourdough stuffed with melty brie, sharp white cheddar, jammy caramelized onions, and crisp apple slices. Itโ€™s creamy, sweet, tangy, and toasted to perfection.

Use sourdough or whatever bread you love, and make extra caramelized onions โ€” youโ€™ll want them again tomorrow.
Air Fryer Chicken Parmesan #ad This is exactly th Air Fryer Chicken Parmesan #ad

This is exactly the kind of dinner I want during the weekโ€”crispy chicken, plenty of sauce, and melted cheese, without making dinner more complicated than it needs to be.

Another winner from @TestKitchen, where every recipe is tested to make sure it works at home. And at under 45 minutes, this one is definitely going into my weeknight rotation.
 
Want to try it? Comment RECIPE and Iโ€™ll send you a link to trial Americaโ€™s Test Kitchen and get the recipe. You can also find the link in my bio.

And be sure to give @TestKitchen a follow for more tested, reliable recipes!
This Harvest Chicken Salad is one of my favorite w This Harvest Chicken Salad is one of my favorite ways to switch up lunch this time of year. Sweet apple, crunchy celery, and a lightened-up dressing come together for something thatโ€™s fresh, filling, and way better than the usual mayo-heavy version. Serve it on a bed of lettuce, in a wrap, or with crackers. Make sure youโ€™re following @gina_gibson_cooks for more recipes. 

Ingredients:
2 cups cooked chicken breast, finely shredded
1/2 cup Greek yogurt
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 small apple, finely chopped
1/4 dried cranberry 
2 tablespoons chopped fresh parsley, 
salt and pepper to taste
Optional 1/4 cup chopped walnuts for crunch.

Instructions:
Finely shred or mash the cooked chicken breast to your preferred texture. In a large bowl, combine the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice, mixing until smooth. Add the chicken, apple, celery, red onion, and parsley, and stir until everything is evenly coated. Season with salt and pepper, and mix in the walnuts if using. Cover and refrigerate for at least 30 minutes so the flavors meld, then serve chilled on lettuce, in a wrap, or with crackers.

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