This BLT pasta salad is my go-to for warm evenings, backyard barbecues, and the potluck table. I first made this version the summer I moved across town and needed something portable, forgiving, and fast to feed friends. It checks all the boxes: smoky crisp bacon, bursting grape tomatoes, tender bowtie pasta, and a creamy dressing that ties everything together with a bright hit of lemon. The textures — crunchy bacon against soft pasta and juicy tomatoes — are what make this one so memorable.

I love that it’s simple enough to throw together on a weeknight but pretty enough for company. The dressing is primarily mayonnaise with a splash of ranch and lemon, which keeps the flavors familiar but adds a citrus lift that brightens the whole dish. Over the years I’ve made small tweaks — swapping spinach for romaine, using turkey bacon for a lighter option — but the base remains the same and always gets raves. Serve it chilled or at room temperature for an easy, crowd-pleasing salad.

Ingredients

• Bacon (8 oz.): Look for center-cut bacon for a perfect balance of meat and fat; it crisps evenly and isn’t overly greasy. I often use thick-cut if I want more chew and smoky flavor, or regular cut for extra crispness.
• Mayonnaise (3/4 cup): Full-fat mayo gives the creamiest texture; choose a neutral brand you like because it’s the base of the dressing. For a lighter option, use half mayo and half plain Greek yogurt.
• Ranch dressing (1/4 cup): Adds herbaceous depth; choose buttermilk ranch for tang or a lighter bottled ranch to streamline prep.
• Lemon juice (2 tablespoons): Freshly squeezed is essential — the bright acidity is what lifts the mayonnaise and balances the bacon’s saltiness.
• Salt (1/2 teaspoon) and freshly cracked black pepper (1/4 teaspoon): Adjust to taste, but start modestly since bacon adds saltiness.
• Bowtie pasta (12 oz.): Farfalle holds dressing well in its ruffled edges; you can substitute rotini or penne if preferred. Cook to al dente to avoid a mushy texture once chilled.
• Grape tomatoes (1 pint): Sweet and juicy — halve them to release flavor without making the dish watery. Choose firm, glossy tomatoes for the best texture.
• Red onion (1/4): Finely diced for a mild, sharp contrast; soak in cold water for 5 minutes if you prefer less bite.
• Fresh spinach (2 cups packed): Tender baby spinach adds color and a subtle leafy bite — roughly chop to distribute evenly through the pasta.

Instructions

Cook the bacon:In a large 12-inch skillet over medium heat, cook 8 ounces of bacon, turning occasionally, until evenly brown and crispy (about 8–12 minutes depending on thickness). Transfer to a plate lined with paper towels to drain and cool; when cool, crumble or chop into bite-size pieces. Save a tablespoon of rendered fat to toss with the hot pasta if you want an extra bacon-boost.Prepare the dressing:In a mixing bowl, whisk together 3/4 cup mayonnaise, 1/4 cup ranch dressing, 2 tablespoons fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly cracked black pepper. Taste and adjust lemon or salt — the dressing should be bright and slightly tangy to balance the bacon.Cook the pasta:Bring a large pot of salted water to a rolling boil and cook 12 ounces farfalle according to package directions until al dente (usually 7–8 minutes). Drain in a colander and briefly rinse under cool water to stop the cooking. Shake well to remove excess water; pasta should be cool or at room temperature before mixing.Prepare the vegetables:While the pasta cooks, halve 1 pint grape tomatoes, finely dice 1/4 red onion, and roughly chop 2 packed cups baby spinach. If the onion is sharp, soak diced pieces in cold water for 5 minutes and drain.Assemble:In a large bowl, combine the cooled pasta, chopped spinach, halved tomatoes, diced onion, crumbled bacon, and the dressing. Toss gently until everything is evenly coated. Let sit for 10–15 minutes at room temperature to allow flavors to meld, then give one last toss and serve. Chill if you prefer it cold.

Storage Tips

Store in an airtight container in the refrigerator for up to 3 days. If you plan to make it ahead, keep the dressing separate and toss right before serving to maintain the freshest texture; otherwise the pasta will absorb more dressing and the spinach will wilt. For transport, pack in a sealed container with paper towels layered on top to absorb any excess moisture; shake gently and toss at the destination. Never freeze — the mayo-based dressing will separate and become grainy after thawing.

Ingredient Substitutions

If you prefer a lighter dressing, swap half the mayonnaise for Greek yogurt (use full-fat yogurt for creaminess). For a dairy-free version, use vegan mayonnaise and replace ranch with a dairy-free herb dressing. Swap bowtie pasta with gluten-free pasta to make it gluten-free, or use whole-wheat farfalle for added fiber. Turkey bacon or plant-based bacon are good alternatives for dietary needs; reduce added salt if using pre-seasoned bacon alternatives.

Serving Suggestions

Serve chilled or at room temperature. Garnish with extra chopped bacon, a sprinkle of chopped fresh parsley, or thinly shaved Parmigiano-Reggiano if you don’t mind dairy. It pairs beautifully with grilled chicken or a simple green salad for a larger meal, and is a reliably popular side for burgers, ribs, or grilled vegetables at a summer barbecue.

Cultural Background

The BLT as a sandwich is a classic American favorite, rooted in simple ingredients that contrast texture and flavor — crisp bacon, fresh lettuce, and ripe tomato. Translating those components into a pasta bowl brings the same spirit of contrast and accessibility. This salad is an example of approachable American comfort cooking, designed for convenient sharing and adaptability to backyard gatherings and potlucks.

Seasonal Adaptations

In summer, emphasize ripe tomatoes and fresh basil for the brightest flavor. In cooler months, use oven-roasted cherry tomatoes or sun-dried tomatoes for a concentrated sweetness and swap baby spinach for sturdier greens like kale. Add seasonal veggies such as corn in summer or roasted bell pepper in spring for variety. For holiday gatherings, sprinkle toasted pine nuts or toasted breadcrumbs for extra crunch.

Meal Prep Tips

For make-ahead meals, cook the pasta and cool it fully, store in the fridge separately from the dressing and bacon. Chop vegetables the day before and keep them in sealed containers. When ready to serve, combine everything and let sit 10–15 minutes for flavors to marry. Portion into 1-cup servings for grab-and-go lunches that stay fresh for up to 3 days.

This BLT pasta salad is comfort food that’s also party-ready — simple ingredients, bright dressing, and a texture profile that keeps people coming back. Try it for your next gathering and make it your own with small substitutions that fit your pantry and tastes.