Pioneer Woman BLT Pasta Salad

Pioneer Woman BLT pasta salad turns crispy bacon, grape tomatoes and romaine into a creamy ranch-dressed pasta salad in 25 minutes. Save this easy summer side dish for cookouts, potlucks or Fourth of July, because it's a make-ahead, crowd-pleasing pasta salad that travels well.

Let the bacon cool completely before you crumble it, because that is what keeps it crisp instead of chewy. Crumble it while it's still warm and the pieces turn soft and greasy once they hit the dressing.

Whisking lemon juice and parmesan into the ranch dressing gives it a tangy, salty edge that plain bottled ranch doesn't have. Folding in romaine and fresh dill or parsley at the end also adds crunch and a bright finish, so it tastes like a real BLT.

Pioneer Woman BLT Pasta Salad

0.0 from 0 votes

Course: SaladCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking timeminutes

Calories

637

kcal

Curly fusilli grabs the creamy ranch dressing in every bite while crumbled bacon, juicy tomatoes and shredded romaine add smoky crunch. Folding it all together gently keeps the lettuce fresh and the bacon crisp.

Ingredients

• 1 (12-oz.) package bacon
  

• 1 (16-oz.) box fusilli or curly pasta
  

• 1 c. mayonnaise
  

• 3/4 c. whole milk
  

• 1 (1-oz.) packet ranch seasoning mix
  

• Juice of one lemon
  

• 1/4 c. grated parmesan cheese
  

• 1/2 tsp. ground black pepper
  

• 1 pint grape tomatoes, halved
  

• 2 c. thinly sliced romaine lettuce
  

• 1/2 c. chopped red onion
  

• 1/4 c. chopped fresh herbs, such as dill and/or parsley
  

Directions

• Cook the bacon: Cook the bacon in a large skillet over medium heat for 8 to 10 minutes, turning as needed, until the fat renders and it turns golden and crispy. If the pan gets crowded, work in two batches and drain the fat between them.
• Crumble the bacon: Let the bacon cool to room temperature on a plate. Then crumble it into bite-sized pieces.
• Cook the pasta: Bring a large pot of water to a boil over high heat, then cook the fusilli according to the package directions. Drain it, rinse with cold water, and let it cool so it doesn't wilt the lettuce.
• Make the dressing: Whisk 1 cup mayonnaise, 3/4 cup whole milk, 1 packet ranch seasoning mix, the juice of one lemon, 1/4 cup grated parmesan and 1/2 teaspoon black pepper in a large bowl. Do this while the pasta cools so it's ready when you are.
• Add the salad ingredients: Add the cooled pasta, 1 pint halved grape tomatoes and 2 cups thinly sliced romaine to the dressing. Then add 1/2 cup chopped red onion, 1/4 cup chopped fresh dill or parsley and half of the crumbled bacon, and fold gently so the lettuce doesn't bruise.
• Top and serve: Scatter the remaining bacon over the top. Then serve it right away so the bacon stays crunchy.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pasta shape?

Yes, any bite-sized pasta with ridges or holes works, like rotini, shells or cavatappi. Those shapes trap the creamy dressing the way fusilli does, so every bite stays flavorful.

How long does BLT pasta salad last in the fridge?

It keeps in an airtight container for up to 24 hours. After that the lettuce wilts and the pasta soaks up the dressing, so it's best eaten the same day or the next.

Can I swap the mayonnaise for something lighter?

Plain Greek yogurt can replace part of the mayonnaise if you want a lighter, tangier dressing. I'd keep at least half mayo, since it gives the dressing its creamy body.

Do I need a big pot for the pasta?

A large stockpot is easiest because the pasta has room to move and cook evenly. A big deep saucepan works too, as long as the pasta stays covered in boiling water.

What's the most common mistake with this salad?

Mixing the lettuce and bacon in too early is the usual problem, because both turn soggy as they sit in the dressing. Fold them in right before serving and the salad stays crisp.