Cheesy BLT Pasta Salad

I’ve been making this BLT pasta salad on repeat all summer, and I’m convinced it’s going to be your new go-to for potlucks and backyard barbecues. The creamy dressing loaded with fresh basil and chives coats every piece of rotini perfectly, while crispy bacon and juicy tomatoes bring all those classic BLT flavors we love. Trust me, this disappears fast at every gathering!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 85-100 g
• Fat: 155-180 g
• Carbohydrates: 270-310 g

Ingredients

For the dressing:

• 1/2 cup yogurt (I use Fage Total 5% for a thicker consistency)
• 1/3 cup mayo (I prefer Hellmann's for the classic flavor)
• 3 tbsp buttermilk
• 1 tbsp lemon juice
• 1 cup basil
• 1/2 cup cilantro
• 1/4 cup chives
• 1 jalapeño
• 2 tsp Worcestershire
• 1 tsp garlic powder
• 1 tsp onion powder
• salt
• pepper

For the salad:

• 1 lb pasta (I always use Barilla rotini to hold the dressing)
• 1 1/4 cups cheddar
• 1 head romaine (chopped into 1-inch pieces)
• 2 cups tomatoes (halved or quartered depending on size)
• 2 cups corn
• 10 slices bacon (cooked until crisp and crumbled)
• 1 avocado

Step 1: Prepare the Creamy Herb Dressing

• 1/2 cup yogurt
• 1/3 cup mayo
• 3 tbsp buttermilk
• 1 tbsp lemon juice
• 1 cup basil
• 1/2 cup cilantro
• 1/4 cup chives
• 1 jalapeño
• 2 tsp Worcestershire
• 1 tsp garlic powder
• 1 tsp onion powder
• salt
• pepper

Combine yogurt, mayo, buttermilk, lemon juice, Worcestershire, garlic powder, and onion powder in a blender.

Roughly chop the basil, cilantro, chives, and jalapeño, then add them to the blender.

Blend until smooth and vibrant green, then season with salt and pepper to taste.

I like to blend the herbs while the pasta cooks to save time—the dressing will be ready exactly when you need it.

Transfer to a bowl and set aside.

Step 2: Cook the Pasta and Prepare Other Components

• 1 lb pasta
• 10 slices bacon
• 1 head romaine
• 2 cups tomatoes

While the dressing blends, bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente—firm enough to hold the dressing without turning mushy.

While the pasta cooks, cook the bacon in a skillet over medium-high heat until crisp, then drain on paper towels and crumble.

Chop the romaine into 1-inch pieces and halve or quarter the tomatoes depending on their size.

These components can all be prepped simultaneously, so everything is ready when the pasta finishes.

Step 3: Combine Hot Pasta with Dressing and Cheese

• cooked pasta from Step 2
• creamy herb dressing from Step 1
• 1 1/4 cups cheddar

Drain the cooked pasta well and transfer it to a large mixing bowl while still hot.

Pour the herb dressing from Step 1 over the hot pasta and toss thoroughly to coat every piece.

Add the cheddar cheese and mix until fully combined—the warmth of the pasta helps the cheese meld into the dressing, creating a creamier coating.

I find that mixing the hot pasta with the dressing immediately ensures the flavors absorb into the pasta rather than sitting on top.

Step 4: Assemble the Complete Salad

• dressed pasta mixture from Step 3
• chopped romaine from Step 2
• halved tomatoes from Step 2
• 2 cups corn
• crumbled bacon from Step 2
• 1 avocado

Add the chopped romaine, halved tomatoes, and corn to the pasta mixture and toss gently to combine.

Fold in the crumbled bacon, then slice the avocado and gently fold it in just before serving to prevent browning.

The cooler vegetables and bacon add texture and freshness to the warm, creamy pasta base, creating a satisfying dish that works whether served warm or chilled.

Cheesy BLT Pasta Salad

Delicious Cheesy BLT Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Calories: 3050

Ingredients Method

Ingredients

  

For the dressing

• 1/2 cup yogurt (I use Fage Total 5% for a thicker consistency)
• 1/3 cup mayo (I prefer Hellmann's for the classic flavor)
• 3 tbsp buttermilk
• 1 tbsp lemon juice
• 1 cup basil
• 1/2 cup cilantro
• 1/4 cup chives
• 1 jalapeño
• 2 tsp Worcestershire
• 1 tsp garlic powder
• 1 tsp onion powder
• salt
• pepper

For the salad

• 1 lb pasta (I always use Barilla rotini to hold the dressing)
• 1 1/4 cups cheddar
• 1 head romaine (chopped into 1-inch pieces)
• 2 cups tomatoes (halved or quartered depending on size)
• 2 cups corn
• 10 slices bacon (cooked until crisp and crumbled)
• 1 avocado

Method

 

1. Combine yogurt, mayo, buttermilk, lemon juice, Worcestershire, garlic powder, and onion powder in a blender. Roughly chop the basil, cilantro, chives, and jalapeño, then add them to the blender. Blend until smooth and vibrant green, then season with salt and pepper to taste. I like to blend the herbs while the pasta cooks to save time—the dressing will be ready exactly when you need it. Transfer to a bowl and set aside.
2. While the dressing blends, bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente—firm enough to hold the dressing without turning mushy. While the pasta cooks, cook the bacon in a skillet over medium-high heat until crisp, then drain on paper towels and crumble. Chop the romaine into 1-inch pieces and halve or quarter the tomatoes depending on their size. These components can all be prepped simultaneously, so everything is ready when the pasta finishes.
3. Drain the cooked pasta well and transfer it to a large mixing bowl while still hot. Pour the herb dressing from Step 1 over the hot pasta and toss thoroughly to coat every piece. Add the cheddar cheese and mix until fully combined—the warmth of the pasta helps the cheese meld into the dressing, creating a creamier coating. I find that mixing the hot pasta with the dressing immediately ensures the flavors absorb into the pasta rather than sitting on top.
4. Add the chopped romaine, halved tomatoes, and corn to the pasta mixture and toss gently to combine. Fold in the crumbled bacon, then slice the avocado and gently fold it in just before serving to prevent browning. The cooler vegetables and bacon add texture and freshness to the warm, creamy pasta base, creating a satisfying dish that works whether served warm or chilled.