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This Easy BLT Pasta Salad is full of delicious flavors! Bacon, tomatoes, spinach, pasta and a creamy ranch dressing come together to make everyone’s favorite sandwich into pasta salad form!
If I had to pick one summer side dish to eat all year long, it would definitely be pasta salad. I seriously cannot get enough of it and love the versatility. There are just so many ways to make pasta salad so it never gets old! I usually prefer my pasta salad with an oil based dressing, but last year, my sister in law made this delicious BLT Pasta Salad for a picnic and I have been thinking of it ever since!
I am not much of a sandwich eater, but I do love a good BLT! There is nothing like a garden fresh tomato, with crispy bacon, and cold lettuce. When I was putting together this salad, I didn’t love the idea of lettuce sitting in the pasta for a few hours in the fridge, so I subbed spinach. The spinach is so much heartier and doesn’t wilt as quickly and adds a big punch of nutrition to this dish! It also adds some great color so you have a beautiful bowl of pasta salad to serve!
I debated on what to do for the dressing here. I don’t usually do creamy dressings so this was out of my comfort zone but I think I came up with a winning combination! A little mayo, a little dijon, and tangy ranch dressing. I even threw in just a smidge of bottled Italian dressing for some extra flavor and to thin out the dressing a little.
I served this easy dish for dinner and both my husband and I loved it, but the true shocker was that my five year old was in love with this meal! She is a pretty good eater, but she isn’t a fan of anything creamy. She doesn’t even like macaroni and cheese! So I was floored when she asked to try it and then loved it! You know a recipe is a winner when you can convert a five year old!
BLT Pasta Salad is the perfect side dish for your next BBQ or when you are looking for an easy dinner side dish! I hope your family loves this recipe as much as mine!
BLT Pasta Salad
- 12 oz. farfalle pasta noodles
- 10 slices of bacon cooked crisp and then broken into pieces
- 1 pint cherry tomatoes quartered
- 2 cups of baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the dressing:
- 2/3 cup ranch dressing
- 1 heaping tbsp. mayonnaise
- 2 teaspoon dijon mustard
- 2 teaspoon Italian dressing
- 1 teaspoon olive oil
- Boil pasta according to instructions and drain well when finished.
- While pasta cooks, add quartered tomatoes and cooked bacon to a mixing bowl.
- In a small bowl, add all the dressing ingredients and whisk until combined.
- Once pasta is finished, add it to the bowl of bacon and tomatoes. Stir well and then add half the dressing. Cover and chill for at least 1 hour.
- One hour before serving, add the spinach and the remaining dressing. Season with salt and pepper to taste. Return to the fridge until ready to serve.
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