BLT Ranch Pasta Salad

If you like pasta and love BLT’s then this BLT Ranch Pasta Salad was made for you! It has all of the flavors of the sandwich, such as bacon, lettuce and tomato, topped with a creamy ranch dressing mixture that is sure to make you dream of summer all year long.
Not only is this BLT Ranch Pasta Salad the perfect side to bring to those summer gatherings, but it’s also so easy to make, too! You knew that was coming, right? From start to finish, you can have this dish made in less than a half hour.
To start, you’ll make the ranch dressing and refrigerate for at least an hour (or overnight) so that the flavours blend together. The dressing is a mixture of Greek yogurt, mayonnaise and dry ranch dressing mix, which keeps it on the lighter side. But if you’re not a fan of Greek yogurt, feel free to swap it out with mayonnaise. You’ll then prepare the bacon, slice the tomatoes, and chop the lettuce. Toss the BLT toppings with some cooked pasta, mix in the ranch dressing, and refrigerate until ready to serve.
Packed with tender pasta, creamy dressing and BLT fixings, your favorite sandwich gets a makeover in with this easy BLT Ranch Pasta Salad!
One bite of the BLT Ranch Pasta Salad and you’ll want to make this all year long. The BLT flavors and zesty ranch dressing are the perfect topping for the tender pasta. And because it’s so easy to whip up, you have no excuse not to make this for parties, graduations, or just when you’re in the mood for a delicious pasta salad.
BLT Ranch Pasta Salad

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Yield: 8-10 servings

BLT Ranch Pasta Salad

Packed with tender pasta, a creamy dressing and BLT fixings, your favorite sandwich gets a makeover in with this easy BLT Ranch Pasta Salad!


  • 1/2 cup plain Greek yogurt
  • 1/2 cup mayonnaise
  • 1/2 (of 1.0 ounce) package dry Ranch dressing mix
  • 16 ounces pasta
  • 2 cups cherry tomatoes, quartered
  • 10 slices bacon, drained, cooked, and crumbled
  • 2 cups romaine or iceberg lettuce, chopped
  • Salt and pepper, to taste


  1. In a medium bowl, combine the yogurt, mayonnaise, and dressing mix. Refrigerate for at least an hour,or overnight.
  2. In a large pot, cook pasta until al dente.
  3. Remove from heat, drain, and rinse under cold water.
  4. Add tomatoes and bacon. Stir well to combine. Season with salt and pepper.
  5. Add lettuce and dressing just before serving so that it does not become too soggy.
  6. Serve immediately or refrigerate until ready to serve.
  7. Enjoy!


It’s best to add the dressing to the salad right before serving so that it stays creamy.


Mini Orange Creamsicle Cupcakes

Cream, orange zest, and orange juice are the stars behind the dreamy  flavor of these Mini Orange Creamsicle Cupcakes.

Mini Orange Creamsicle Cupcakes Recipe

Makes 5 dozen
Prep: 20 Minutes
Cook: 20 Minutes


60 miniature paper baking cups
1/2 cup butter, softened $
3/4 cup sugar
2 large eggs $
3/4 cup heavy whipping cream or whole milk
1 tablespoon orange zest $
1/2 cup orange juice $
2 teaspoons vanilla extract
1/4 teaspoon orange food coloring gel
2 cups cake flour or all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Garnish: candy sprinkles


1. Preheat oven to 350°. Place baking cups in 5 (12-cup) mini muffin pans (or bake in batches).

2. Beat butter and sugar at medium speed with an electric mixer in a large bowl; beat in eggs, 1 at a time.

3. Combine cream and next 4 ingredients in a medium bowl. Combine flour and next 3 ingredients in a large bowl; add to butter mixture, alternating with cream, beginning and ending with flour. Spoon batter into prepared muffin pans, filling cups 2/3 full.

4. Bake 10 to 15 minutes or until a toothpick inserted in center comes out clean. Transfer to wire racks; cool completely. Top with Cream Cheese Frosting; garnish, if desired.