Make a healthy BLT Pasta Salad that your family will love! Packed with pasta, fluffy ranch, avocado, bacon, and feta, this customizable 15-minute dish is nutritious, delicious, and totally satisfying.
A hearty pasta salad for the whole family
BLTs are one of my all-time favorite sandwiches, but let’s be real—sometimes you need a dish that will feed the whole family and make you feel a little more complete. Enter: healthy BLT pasta salad! This energizing, eat-worthy salad is packed with comforting pasta, creamy house ranch, salty bacon, feta, and buttery avocado.
It’s nutritious, customizable, and a total win in my house. Oh, and did I mention it comes together in just 15 minutes? Speaking of 15-minute salads, check out my Filled Fiesta Salad and Warm Zucchini Lentil Salad . you will definitely love them too.
Why you’ll love this healthy BLT pasta salad
- Quick and easy! As a nutritionist and mom of three, I can attest that this recipe is perfect for busy weeknights or last minute dinners.
- Customizable: Change ingredients to suit your family’s taste!
- Reduces food waste. I’m a huge proponent of clean-out-of-the-fridge style recipes. A great way to use up leftover pasta or vegetables on the way out.
- Prep Friendly: Prepare in advance for school lunches or stir-fry it with fresh lettuce later.
How to Make Healthy BLT Pasta Salad in 15 Minutes
This dish comes together quickly, especially if you’ve prepared some basic ingredients ahead of time. Here’s what you’ll need:
For Homemade Ranch Dressing
- Mayonnaise
- Sour cream or Greek yogurt
- Dry chives
- Dried dill weed
- Dried parsley
- Garlic powder
- Onion powder
- Salt and pepper
For the salad
- Cooked pasta (refrigerated or use leftovers)
- Bacon cooked, chopped
- Baby tomatoes, quartered
- Chopped romaine lettuce
- Avocado, diced
- Red onion, diced
- Cheese slice
- Fresh parsley (optional, for garnish)
Step by step instructions
Make the Ranch Dressing: In a small bowl, whisk together the dressing ingredients. You can also puree them in a food processor if you prefer a super smooth consistency.
Prepare the salad Ingredients: If you are not using leftover pasta and bacon, boil your pasta and cook the bacon (I recommend the fryer or stove for speed). Chop your vegetables while they are all cooling.
Assemble the salad: In a large bowl, toss the cooked pasta, bacon and prepared vegetables. Pour 1 cup of the ranch dressing over the top and gently toss again until well coated.
Sprinkle with feta cheese and garnish with parsley. Serve immediately or refrigerate for later!
Customization Tips for Your Healthy BLT Pasta Salad
This salad is infinitely customizable! Here are some fun twists:
- Add diced cucumber, red pepper or black olives for extra crunch.
- Throw in shredded chicken for more protein.
- Use gluten-free or legume-based pasta for dietary preferences.
- Want a faster option? Use store-bought pre-cooked bacon or ranch (but try homemade – it’s worth it!).
Pro tips for the best healthy BLT pasta salad
- Cool the pasta: If using freshly cooked pasta, rinse it in cold water to cool it quickly.
- Crisp It Up: Stir in fresh romaine or iceberg lettuce before serving for a crunchy BLT-like texture.
- Remaining tip: Store leftovers in the refrigerator for 2-3 days. Drizzle with a drizzle of fresh dressing to liven it up.
Because this salad is a family favorite
In my house, this healthy BLT pasta salad is a hit every time. It checks all the boxes—easy, nutritious and versatile. In addition, it is an ideal choice for school lunches or quick dinners. Do it as written or add your own spin! Let me know how you customize yours—I love hearing your creative twists!
More pasta recipes
Healthy BLT Pasta Salad
Production efficiency:
9 generous cups
Preparation time:
3 minutes
Cooking time:
12 minutes
Total time:
15 minutes
In my house, this healthy BLT pasta salad is a hit every time. It checks all the boxes—easy, nutritious, and endlessly versatile. In addition, it is an ideal choice for school lunches or quick dinners.
Ingredients
Homemade Ranch Dressing
3/4 cup mayonnaise
1/2 cup sour cream or Greek yogurt
1/2 teaspoon dried chives
1/2 teaspoon dried dill weed
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
Pasta salad
12 ounces dry pasta cooked and cooled or 7 scant cups leftover cool pasta
10 slices bacon, cooked and chopped
1 1/2 cups baby tomatoes, quartered
1 cup coarsely chopped lettuce
1/2 diced avocado
1/3 cup diced red onion
1 cup homemade ranch dressing
handful of feta cheese (about 3/4 cup)
Fresh parsley for garnish, coarsely chopped, optional
Instructions
- Make the dressing: In a small bowl, whisk together all the dressing ingredients (or use a small processor or blender if you prefer) and set aside.
- Unless using pre-cooked, boil the pasta and fry the bacon, then chop the bacon. Meanwhile, prepare the tomatoes, lettuce, avocado and onion as directed.
- Assemble the salad: In a large bowl, in addition to the dressing and fresh parsley, toss together the pasta, bacon and prepared vegetables. Now pour 1 cup of the dressing on top and toss again until all the ingredients are coated.
- Grate the feta over the salad, garnish with parsley, if using, and serve. Place leftover dressing on table for extra dollop.
Notes
Semolina, legumes and gluten-free pasta work well in this dish. If you are using freshly cooked pasta, I like to rinse it well under cold water after cooking to cool it quickly to serve in the salad. Pre-cooked bacon saves time and effort, when I cook it fresh I use my larger pan to fry the bacon at the same time.
