Name: Creamy BLT Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 12 oz. whole wheat rotini or farfalle pasta; 8 slices bacon (cooked and crumbled); 1 pint cherry tomatoes (halved); 2 cups romaine lettuce (roughly chopped (see notes)); 1/2 cup shredded cheddar cheese; 1 cup plain non-fat Greek yogurt; 2/3 cup skim milk; 3 tablespoons white vinegar (or white wine vinegar); Juice of 1 lemon; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 2 teaspoons sriracha sauce (optional - see notes)

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This creamy BLT pasta salad with an easy, homemade dressing is a healthier take on the classic and perfect for summer picnics, cookouts and parties!

Two bowls full of a BLT pasta salad with a creamy homemade dressing.

This recipe post has been updated with new photos.

What says summer more than pasta salad?

It’s endlessly versatile, entirely portable and always a crowd pleaser!

And this creamy BLT pasta salad? Oh yeah, everyone’s gonna be coming back for another scoop. Or two or three.

We’ve got tender pasta, crisp rich bacon, sweet fresh cherry tomatoes, crunchy romaine and cheddar cheese, plus the creamy, dreamy dressing that coats it all.

A wooden spoon scooping up a bacon, lettuce and tomato pasta salad from a serving bowl.

Plus, it's lightened up and a tad healthier, but still cool, creamy and oh so delicious.

You’re going to be throwing more parties just to make this again and again!

And you should.

It's the perfect addition to backyard cookouts, picnics, boat or lake days and all the summer holidays from Memorial Day to July 4th to Labor Day.

OK, let's get cooking.

Ingredients laid out in separate containers, including pasta, lettuce, cheese, tomatoes and bacon.

A bowl full of cooked rotini pasta alongside bowls of chopped lettuce, halved cherry tomatoes, shredded cheese and cooked, chopped bacon.

Piles of pasta salad ingredients arranged in a bowl, including pasta, tomatoes, lettuce, cheese and bacon with a bowl of dressing to the side.

Dressing drizzled over a bowl of pasta salad before all of the ingredients are mixed together.

A mixed BLT pasta salad in a serving bowl with scalloped edges.

Recipe Notes:

Bacon: Since this calls for 8 slices of bacon (and since we don’t need to use the bacon grease), I prefer to cook my bacon in the oven. I included instructions in the recipe card as well. You can also cook the bacon in the microwave if you prefer.

Pasta: We love using whole wheat for some added nutrition - and texture. Regular pasta is fine, too. You can use gluten-free pasta for this salad if you are making it for a party and have some gluten-free folks.

Avocado: You can also add diced avocado to this salad to make a BLAT pasta salad.

Dressing: My homemade creamy dressing is basically a mock buttermilk dressing that’s been lightened up. You could substitute a store-bought buttermilk dressing or even Ranch dressing in this if you don’t want to make your own.

A wooden spoon resting in a mixed BLT pasta salad in a serving bowl with scalloped edges with extra tomatoes and dressing to the side.

Two bowls full of a BLT pasta salad with cheese and a creamy homemade dressing.

I hope you give this a try and treat your friends to this healthier BLT pasta salad at your next get together. It’s sure to be a hit!

And speaking of pasta salad, if you need some more ideas and inspiration, check out my summer veggie pasta salad and classic spaghetti salad. Pasta salad all summer long!

Enjoy!

XO,

Kathryn

Close up of a bowl full of a pasta salad with bacon, lettuce and tomatoes in a creamy homemade dressing.

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Creamy BLT Pasta Salad

This creamy BLT pasta salad with an easy, homemade dressing is a healthier take on the classic and perfect for summer picnics, cookouts and parties!

Prep Time10

Cook Time10

Total Time20

Yield: 8 -10 servings

Ingredients

For the pasta salad:

12 oz. whole wheat rotini or farfalle pasta
8 slices bacon, cooked and crumbled
1 pint cherry tomatoes, halved
2 cups romaine lettuce, roughly chopped (see notes)
½ cup shredded cheddar cheese

For the dressing:

1 cup plain non-fat Greek yogurt
⅔ cup skim milk
3 tablespoons white vinegar (or white wine vinegar)
Juice of 1 lemon
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 teaspoons sriracha sauce (optional - see notes)

Instructions

Cook pasta according to package directions.
Meanwhile, prep the remaining ingredients: cook the bacon, slice the tomatoes, chop the spinach and shred the cheese. (See notes.)
For the dressing, combine all ingredients in a medium-sized bowl and mix well with a fork, until smooth and very well combined. It will be liquidy.
Once pasta is cooked, drain it and rinse it with cold water for a minute to cool the pasta. Drain well.
Add the pasta to your serving bowl and add tomatoes, spinach and cheese. Stir well to combine.
If ready to serve, pour the dressing over the pasta salad and stir very well to get everything well coated. Top with bacon and serve.
If making ahead, store the pasta salad, dressing and bacon separately and mix together when ready to serve.

Notes

Bacon: To cook in the oven: Turn on the oven to 400 degrees F and line a baking sheet with foil or parchment paper. Lay the bacon in a single layer and put in the oven (it doesn’t need to be all the way preheated). It takes 15-20 minutes total, but keep an eye on the bacon as it gets close to being done so it doesn’t burn. You can also cook your bacon in a pan or in the microwave if you prefer.

Lettuce: You can use baby spinach as the lettuce for this pasta salad. I’ve done that before and it’s delicious that way too, just has a little less crunch than the romaine.

Sriracha: I like to add some sriracha sauce if it’s an adult-only party. It gives the salad a little kick and a great depth of flavor.

Tomatoes: I use cherry tomatoes because they’re available year-round and I’m always craving this salad, no matter the season. You can definitely use fresh summer local tomatoes or heirlooms instead if you can find them.

Leftovers: Leftover pasta salad will keep in the fridge, in a covered container, for 4-5 days. It'll lose a bit of crunch over time. You can add some lemon juice to brighten it back up if needed.

Nutrition

Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!

Here's a couple of the earlier photos of this recipe from the original August 2018 publish date.

A creamy white dressing being poured over a bowl with piles of chopped lettuce, halved cherry tomatoes, cooked pasta and cooked, crumbled bacon.

Close up of a BLT pasta salad in a large white serving bowl with two wooden serving spoons resting in it.

Comments

Mimi

August 30, 2018 at 4:53 pm

I don't think I have ever seen a pasta salad that included lettuce! But why not?!! I love the ingredients and the dressing! thanks.

- Kathryn
  
  August 31, 2018 at 2:39 pm
  
  It's SUCH a good combo - I hope you try it Mimi!
  
- Carolyn
  
  August 30, 2024 at 5:30 pm
  
  My dressing is very liquidy from the 2/3c milk, is that right? I'm scared to pour it over!
  
  - Kathryn Doherty
    
    September 03, 2024 at 7:07 am
    
    Yes, that's right and it is liquidy. It's like a lightened up buttermilk and more of a pourable one than a thick one. Hope you enjoy it!

Creamy BLT Pasta Salad {healthier}

Recipe Notes: