BLT Pasta Salad
This creamy BLT pasta salad combines fusilli, crispy bacon, fresh romaine, and cherry tomatoes in a tangy mayo-ranch dressing. The secret ingredient—reserved bacon fat—deepens the flavor and makes this a standout potluck dish.
This creamy BLT pasta salad combines fusilli, crispy bacon, fresh romaine, and cherry tomatoes in a tangy mayo-ranch dressing. The secret ingredient—reserved bacon fat—deepens the flavor and makes this a standout potluck dish.
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In a measuring cup or small bowl, combine mayonnaise, sour cream, lemon juice, and ranch dip mix to start the dressing.
Cook bacon in a skillet until crispy. Remove the bacon to a paper towel-lined plate, and reserve 1 tablespoon of the rendered bacon fat.
Add the reserved tablespoon of bacon fat to the dressing mixture and stir to combine. Set aside.
Cook fusilli pasta according to package directions. Drain well.
While the pasta is still warm, place it in a large mixing bowl. Add a splash of white wine vinegar and about half of the prepared dressing. Toss to coat.
Crumble or chop the cooked bacon.
To the bowl with the pasta, add the cherry tomatoes, chopped lettuce, diced red onion, shredded cheese, and crumbled bacon.
Pour the remaining dressing over the salad.
Gently mix all ingredients until everything is well combined.
Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Store in an airtight container in the refrigerator for up to 3 days; add fresh lettuce before serving to maintain crunch.
Yes. Assemble the pasta, dressing, bacon, and tomatoes up to 4 hours ahead. Add lettuce and toss just before serving to prevent wilting.
Reserved bacon fat adds savory depth and richness to the mayo-based dressing, amplifying the BLT flavor without overpowering it.
Cook fusilli to al dente, rinse briefly with cold water to stop carryover cooking, and drain thoroughly before mixing with the dressing.
Yes. Use 1 tbsp fresh dill + 1 tsp garlic powder + 1 tsp onion powder, or 2 tbsp fresh ranch seasoning as a 1:1 swap.
Covered in the refrigerator, it keeps 2–3 days. The lettuce will soften after day 1, so add it fresh if making ahead.
