BLT Pasta Salad by Maggie

Maggie ^O^


This is my rendition of the BLT Pasta Salad.

It's quick and easy and more importantly it tastes like more !

You can prepare and eat it right away or prep it and chill for a few hours to overnight then serve.

I dress it lightly with Ranch then at serving time hubby adds blue cheese to his for what he calls awesomeness.

Serve it during the cool weather with a nice hot bowl of clam chowder or just slice up a crusty baguette and enjoy a light and refreshing warm weather meal.


☆☆☆☆☆ 0 votes

No-Cook or Other


  • 4 oz
    tri color spiral pasta
  • 6 slice
    bacon - cooked crisp and chopped
  • 2 c
    shredded lettuce
  • 12
    cherry tomatoes - all red or mix red and yellow
  • 3/4 c
    shredded sharp cheddar cheese
  • 1/4 c
    shredded pepper jack cheese
  • 1 tsp
    dill weed
  • 6
    black olives - sliced
  • 1/2
    avocado - chopped or sliced
  • 1/4 c
    ranch dressing
  • ·
    salt and pepper to taste

How to Make BLT Pasta Salad by Maggie


  1. Cook the pasta according to package instructions.

    Drain well then chill in the refrigerator while you prepare the remainder of the salad.
  2. You can cut the bacon prior to cooking or cook it whole then chop - whichever is easier for you.

    Cook the bacon over medium heat until it is nice and crispy but not burned.

    Drain well on paper towel and set aside.
  3. In a large bowl combine the shredded lettuce, cherry tomatoes, shredded cheeses, dill weed, olive slices and avocado.

    Gently stir to blend.
  4. Add the chilled pasta to the salad and gently stir to combine.
  5. Pour the dressing over top of the salad and gently stir to coat.
  6. Cover and chill until you are ready to serve.

    Garnish with chopped bacon, add salt and pepper to taste then serve with a bowl of soup or just a nice crusty baguette.

Printable Recipe Card

About BLT Pasta Salad by Maggie

Course/Dish: Pasta Salads
Main Ingredient: Vegetable
Regional Style: American

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