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Creamy Layered BLT Pasta Salad Recipe Easy Homemade Ranch Dressing

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A quick and comforting creamy layered BLT pasta salad with homemade ranch dressing, combining crispy bacon, fresh lettuce, juicy tomatoes, and sharp cheddar cheese in a visually appealing layered presentation.

Ingredients

Scale
  • 12 ounces rotini or corkscrew pasta
  • 8 slices bacon, cooked until crispy and chopped
  • 3 cups shredded romaine or iceberg lettuce
  • 2 large ripe tomatoes, chopped
  • 1 cup shredded sharp cheddar cheese (optional)
  • For the Ranch Dressing:
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh lemon juice

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain well.
  2. While pasta cooks, crisp 8 slices of bacon in a skillet over medium heat for about 6-8 minutes, turning occasionally. Transfer to paper towels to drain excess fat, then chop into bite-sized pieces.
  3. In a medium bowl, whisk together 1 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup buttermilk until smooth. Stir in 1 teaspoon each of dried dill and parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon fresh lemon juice. Season with salt and pepper to taste. Adjust seasoning if necessary.
  4. Chop 2 large ripe tomatoes into bite-sized pieces, shred 3 cups of romaine lettuce, and shred 1 cup of sharp cheddar cheese.
  5. In a 9×13-inch clear dish, layer half the cooked pasta as the bottom layer. Spoon about one-third of the ranch dressing evenly over the pasta, spreading gently. Add half the bacon pieces, followed by half the tomatoes, half the shredded lettuce, and half the shredded cheddar cheese. Repeat the layering with the remaining pasta, ranch dressing, bacon, tomatoes, lettuce, and cheddar on top.
  6. Cover the salad with plastic wrap and refrigerate for at least 1 hour before serving to let flavors meld and ranch soak into the pasta. If short on time, 30 minutes is sufficient.
  7. When ready to serve, toss gently if preferred or serve layered for presentation. Store leftovers covered in the fridge for up to 2 days.

Notes

Cook pasta al dente and rinse with cold water to prevent mushiness. Crisp bacon well but avoid burning. Homemade ranch dressing is key for fresh flavor. Layering keeps textures distinct and presentation attractive. Chill salad for best flavor melding. For vegetarian version, omit bacon or use plant-based alternative. For gluten-free, use certified gluten-free pasta.

Nutrition

Keywords: BLT pasta salad, creamy pasta salad, homemade ranch dressing, bacon salad, layered salad, quick dinner, potluck recipe, easy pasta salad

Find it online: https://chrisfeasts.com/creamy-layered-blt-pasta-salad-recipe-easy-homemade-ranch-dressing/