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BLT Pasta Salad

I sure do love a pasta salad! And I could eat this pasta salad as a side or even for my main meal–it’s that good! Like clockwork, when the weather gets warm, I crave this pasta salad and a hot dog. ha! Thank goodness the temps are back up in Kansas and the sun is shining!

I made this for my nephew’s 1st birthday party on Saturday (more on that later this week!).  It’s a pretty quick recipe to put together and I always get compliments on it!


adapted from Food Network

16 oz. cooked pasta (I normally do bowtie!)

8 slices cooked bacon, cut into small bite sized pieces (I love Applegate Naturals, see below for cooking tips!)

Pint of cherry tomatoes, cut in half

1 sprig green onions, finely chopped

1 cup basil, chopped

1 cup sharp cheddar, sliced into small cubes

Dressing –

¾ cup mayo

¾ cup whole milk

4 tablespoons white vinegar

3 teaspoons ranch seasoning (I used the Hidden Valley Buttermilk seasoning packet)

1 teaspoon sugar

½ teaspoon black pepper

½ teaspoon salt


  1. Mix dressing ingredients together and whisk until smooth
  2. In a large bowl combine pasta, bacon, tomatoes, green onion, basil, & cheddar together. Add dressing and mix until all ingredients are coated in dressing
  3. Refrigerate until serving (if you are making ahead of time, I would leave cheddar out until right before serving so it doesn’t get soggy)

*Bacon cooking – I place my uncooked bacon on a foil lined cookie sheet into a COLD oven. Once bacon is in, heat oven to 425 degrees and cook for 18-20 minutes. It always comes out so crispy and perfect!




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