Savor every sunny bite of this Summer BLT Pasta Salad—a refreshing twist on the classic BLT that captures all the best flavors of summer in one colorful, satisfying dish! Loads of crisp lettuce, juicy tomatoes, smoky bacon, and creamy avocado mingle with tender rotini pasta and sharp cheddar, all tossed in a tangy ranch-mayo dressing. Whether you’re hosting a backyard barbecue or just looking for a speedy, crowd-pleasing lunch, this salad is guaranteed to be the highlight of your warm-weather table.

Summer BLT Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

Every component in this Summer BLT Pasta Salad pulls its weight, adding flavor, crunch, or creaminess that guarantees every forkful is a delight. Don’t skip the fresh lettuce and ripe tomatoes—they’re what make this salad burst with classic BLT charm!

Rotini pasta (12 ounces): The spirals grab onto the creamy dressing and all those tasty bits, making every bite loaded with flavor.
Bacon (8 slices, cooked crisp and chopped): Smoky, salty, and irresistible—bacon brings the signature BLT essence.
Romaine lettuce (2 cups, chopped): Crisp and refreshing, it adds crunch that holds up beautifully with the other ingredients.
Cherry tomatoes (2 cups, halved): Sweet, juicy, and bursting with summer freshness—they brighten up the whole salad.
Red onion (1/2 cup, diced): Adds a pop of sharpness and gorgeous color contrast.
Cheddar cheese (1 cup, shredded): Extra savory richness; sharp cheddar complements the smoky bacon perfectly.
Avocado (1 ripe, diced; optional): Buttery avocado boosts creaminess and adds healthy fats.
Ranch dressing (3/4 cup): Herbaceous and creamy, the ranch coats everything in irresistible flavor.
Mayonnaise (1/4 cup): Blends with ranch for a slightly tangier, more luscious dressing.
Salt and pepper (to taste): Brings all the flavors together; adjust and taste as you go!

How to Make Summer BLT Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until just al dente. Don’t forget to stir occasionally so the pasta cooks evenly. Once done, drain and rinse the pasta under cold water; this cools it quickly and stops the cooking process, so your salad stays perfectly chilled and the rotini doesn’t get mushy.

Step 2: Prepare the Mix-Ins

While the pasta is cooking, crisp up your bacon in a skillet or the oven. Once it’s nice and golden, transfer it to a paper towel-lined plate so it stays crunchy. Chop the romaine, halve the cherry tomatoes, dice the red onion, shred your cheddar, and, if you’re adding avocado, cut it up just before assembly to prevent browning.

Step 3: Combine and Toss

In a large mixing bowl, combine the cooled pasta with the bacon, lettuce, tomatoes, red onion, cheddar cheese, and avocado (if using). Give it a gentle toss—the goal is to distribute all those gorgeous bits evenly, so every bite gives you a sampling of the whole BLT experience.

Step 4: Make and Add the Dressing

In a small bowl, whisk together the ranch dressing and mayonnaise until it’s creamy, smooth, and uniform. Pour this luscious dressing over the salad ingredients and toss gently—don’t overmix, as you want to maintain the lovely layer of crisp lettuce and not smush the avocado.

Step 5: Season and Serve

Taste and adjust the salad with salt and black pepper to bring out all those fresh flavors. Serve immediately, or pop it in the fridge for up to two hours if you prefer it extra cold. If making ahead, wait to add the lettuce and avocado until just before serving—this keeps them super fresh and vibrant!

How to Serve Summer BLT Pasta Salad

Garnishes

Garnish your Summer BLT Pasta Salad with a final sprinkle of crisp bacon, extra shredded cheddar, or a handful of chopped fresh herbs like chives or parsley. A few twists of freshly cracked black pepper also look stunning and bring a punch of flavor that wakes up the whole dish.

Side Dishes

This pasta salad loves to share the spotlight with simple accompaniments: think grilled corn on the cob, a fruit salad bursting with berries, or crunchy garlic bread. It’s hearty enough as a main, but also plays beautifully alongside classic barbecue fare like burgers, grilled chicken, or even pulled pork sandwiches.

Creative Ways to Present

Turn your Summer BLT Pasta Salad into a showstopper by serving it in a giant lettuce-lined bowl, individual mason jars for picnics, or even layered in a clear trifle dish for a pop of color at your summer table. For festive gatherings, try mini salad cups with bamboo forks so guests can grab and mingle with ease!

Make Ahead and Storage

Storing Leftovers

If you have leftover Summer BLT Pasta Salad, transfer it to an airtight container and refrigerate within two hours of making. For the best texture, store lettuce and avocado separately and add them right before serving your leftovers. The salad keeps well for up to two days, though the lettuce may soften over time.

Freezing

Freezing is not recommended for this recipe. The lettuce and avocado don’t hold up well in the freezer and the creamy dressing may separate once thawed, leaving you with a watery, less appetizing salad. It’s best enjoyed fresh or stored short-term in the fridge.

Reheating

This dish is meant to be eaten chilled or at room temperature—no reheating needed! If you want to perk up refrigerated leftovers, give the salad a quick toss and add a splash of extra ranch or a squeeze of lemon juice to revive flavors before serving.

FAQs

Can I use a different type Salad

Absolutely! While rotini is fantastic for holding onto all the creamy dressing and chunky add-ins, penne, farfalle, or even macaroni will work beautifully. Just keep the pasta bite-size for the best texture and scoopability.

What’s the best way to make this recipe ahead for a party?

To keep everything crisp and fresh, assemble all non-lettuce ingredients and the dressing in advance, then mix in romaine lettuce and avocado just before serving. This way, your Summer BLT Pasta Salad stays vibrant and never soggy at party time!

Can I make this salad vegetarian?

Of course! Simply omit the bacon or swap it for your favorite vegetarian bacon alternative. A handful of smoked almonds or crispy chickpeas can also add an extra savory crunch.

How do I prevent the avocado from turning brown?

Dice the avocado right before adding to the pasta salad, and toss it gently with a little lemon or lime juice. This keeps it looking fresh and green, especially if you plan to serve the salad later.

Is there a lighter dressing alternative?

For a lighter take, you can use a low-fat ranch or swap half the mayonnaise for plain Greek yogurt. The salad will still be creamy and delicious, perfect for those watching their calories.

Final Thoughts

If you’re craving the ultimate summer crowd-pleaser or a fresh twist on the classic BLT, you simply have to try this Summer BLT Pasta Salad. It’s easy, versatile, and packed with bold flavors that will keep everyone coming back for seconds. Your next sunny gathering just got a whole lot tastier—enjoy!

Summer BLT Pasta Salad Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 20 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This Summer BLT Pasta Salad is a refreshing twist on a classic favorite. With a combination of pasta, crispy bacon, fresh veggies, and a creamy dressing, it’s perfect for picnics, potlucks, or a simple weeknight meal.

Ingredients

Scale

Pasta Salad:

12 ounces rotini pasta
8 slices bacon, cooked crisp and chopped
2 cups chopped romaine lettuce
2 cups cherry tomatoes, halved
1/2 cup diced red onion
1 cup shredded cheddar cheese
1 ripe avocado, diced (optional)

Dressing:

3/4 cup ranch dressing
1/4 cup mayonnaise
Salt and pepper to taste

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Instructions

Cook the Pasta: Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
Prepare the Salad: In a large bowl, combine cooled pasta, bacon, lettuce, tomatoes, red onion, cheddar cheese, and avocado if using.
Make the Dressing: In a small bowl, whisk together ranch dressing and mayonnaise until smooth. Pour dressing over the salad and toss gently to coat all ingredients evenly.
Season and Serve: Season with salt and pepper to taste. Serve immediately, or refrigerate up to 2 hours and add lettuce and avocado just before serving to keep them fresh.

Notes

For added flavor, try using buttermilk ranch or add fresh herbs like chives or parsley.
To make ahead, keep dressing separate and mix in right before serving.
Whole wheat or gluten-free pasta can be substituted to suit dietary needs.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: American