BLT Pasta Salad with Buttermilk Ranch Dressing is an indulgent twist on a classic salad. With layers of crispy bacon, fresh romaine lettuce, juicy tomatoes, and delightful cheese-filled ravioli, this dish is as satisfying as it is delicious. The creamy, tangy buttermilk ranch dressing ties everything together, making it the ultimate comfort food salad that’s perfect for summer picnics or family gatherings. Each bite bursts with flavor and texture, creating a delightful symphony of tastes that will leave you wanting more.

This salad became a fast favorite in my household the first time I made it. It was a day filled with warm sunshine and an impromptu get-together with friends. I wanted something quick yet impressive, and this BLT Pasta Salad with Buttermilk Ranch Dressing was just the ticket. While it may seem like a typical pasta salad, the combination of flavors and colors elevates it to a new level that rivals any restaurant dish. Plus, it’s a breeze to whip up, leaving you more time to enjoy good company. You’ve got to try it!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make BLT Pasta Salad with Buttermilk Ranch Dressing
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
BLT Pasta Salad with Buttermilk Ranch Dressing

Why You’ll Love This Recipe

Simple & Quick: This salad comes together in about 30 minutes, making it a fantastic weeknight option.
Irresistible Flavor: The smoky bacon perfectly complements fresh veggies and creamy dressing for unbeatable taste.
Eye-Catching Appeal: Bright, colorful ingredients make this salad a stunning centerpiece for any gathering.
Flexible Serving: Great as a main or side dish, it’s perfect for potlucks, barbecues, or a tasty lunch.
Diet-Friendly Options: Customize it easily for gluten-free or dairy-free needs with alternative ingredients.

Ingredients You’ll Need

1/2 cup buttermilk, well shaken: This creamy base offers the signature tang that makes ranch dressing irresistible.
2 tablespoons sour cream: Adds richness to the dressing, making it deliciously creamy.
2 tablespoons mayonnaise: Helps to bind the dressing together, lending smoothness.
1 teaspoon fresh tarragon, dill, parsley, or chives (or any combo), finely chopped: Fresh herbs will elevate flavors and freshness, so use whatever you have on hand.
1 clove garlic, minced: Garlic imparts a delightful kick; feel free to add more if you love it.
1/4 teaspoon Dijon mustard: Just a hint of Dijon enhances the flavor, making it more sophisticated.
2 dashes Tabasco or other hot sauce: This subtle heat really brings the dressing to life.
Coarse sea salt and freshly ground pepper to taste: Essential for seasoning your dressing just right.
1/2 pound bacon: The star ingredient here; crispy, savory goodness is what makes this salad stand out.
2 large heads romaine lettuce, washed and dried (about 16 cups of loosely packed lettuce): Crisp romaine provides a refreshing base.
1 pound grape or Roma tomatoes: Sweet and juicy, these tomatoes add color and bursts of flavor.
1-1 1/2 pounds cheese-filled ravioli: For heartiness and texture, cheese-filled ravioli is a delicious choice.
1-2 tablespoons olive or avocado oil: This will help keep the pasta from sticking together; choose based on your flavor preference.
2 tablespoons dry ranch dressing mix: For that classic ranch flavor boost—customizable if you prefer to make your own.

How to Make BLT Pasta Salad with Buttermilk Ranch Dressing

Make the Dressing: In a jar, combine 1/2 cup buttermilk, 2 tablespoons sour cream, 2 tablespoons mayonnaise, 1 teaspoon fresh herbs, 1 clove minced garlic, 1/4 teaspoon Dijon mustard, 2 dashes Tabasco, and salt and pepper. Shake until blended or use an immersion blender for a smoother texture. Refrigerate until serving.
Cook the Bacon: In the oven or a skillet over medium heat, cook 1/2 pound of bacon until crispy. Once cooked, place it on paper towels to absorb excess grease and chop into bite-sized pieces. Set aside.
Cook the Ravioli: Prepare 1-1 1/2 pounds cheese-filled ravioli according to package instructions. Be careful not to overcook! After cooking, rinse under cold water, drain, and toss with 1-2 tablespoons olive or avocado oil and 2 tablespoons dry ranch dressing mix. Cool completely.
Prepare the Veggies: Chop 2 large heads of romaine into bite-sized pieces and slice 1 pound of grape tomatoes in half or chunk 1 pound of Roma tomatoes if using.
Assemble the Salad: In a large bowl, layer the romaine. Top with grape (or Roma) tomatoes and cooled ravioli. Refrigerate until you’re ready to serve.
Serve & Enjoy: When it’s time to eat, toss the salad, sprinkle with crispy bacon, and drizzle generously with the buttermilk ranch dressing. Serve with extra dressing on the side for those who love a bit more.

Storing & Reheating

To keep your BLT Pasta Salad with Buttermilk Ranch Dressing fresh, store it in an airtight container in the refrigerator for up to three days. If you plan to make it ahead, store the dressing separately to prevent the lettuce from wilting. For longer storage, you can freeze the pasta (without the salad components) in a freezer-safe container for up to three months—just be aware that the texture may change upon thawing. To refresh when serving after refrigeration, simply toss again with a little fresh dressing or olive oil.

Chef’s Helpful Tips

Be sure to chop the romaine and tomatoes in a way that makes them easy to eat; bite-sized pieces are best.
For an added crunch, consider adding toasted nuts or crispy onions for extra texture.
If you want to make this salad a day in advance, it’s best to keep the dressing and ingredients separate until serving.
If you’re making the dressing from scratch, feel free to adjust the herbs based on your taste preferences.
Remember, always check the pasta for doneness a minute or two earlier than suggested; you want it al dente and not mushy.

This pasta salad showcases all the flavors of a traditional BLT while adding the fun and heartiness of pasta. As you mix those vibrant ingredients and pour on the homemade buttermilk ranch, you might just find yourself dreaming up new variations on this classic. Perhaps adding diced avocado or swapping the ravioli for a different type of pasta would suit your fancy? The possibilities are endless, and that’s the beauty of this dish. Enjoy every toss and nibble!

Recipe FAQs

Can I make the dressing in advance?

Absolutely! The buttermilk ranch dressing can be made up to a week ahead of time and stored in the refrigerator. Just give it a good shake before serving to ensure it stays fresh and creamy.

Can I use a different type of pasta?

Definitely! While cheese-filled ravioli adds a great flavor, you can use any pasta you prefer, such as rotini, penne, or even gluten-free options. Just make sure to adjust the cooking time accordingly.

How do I make this salad vegetarian?

To make a vegetarian version of this BLT Pasta Salad, simply omit the bacon and add sautéed mushrooms or additional vegetables like bell peppers or even chickpeas for added protein and flavor.

What if I want a lighter dressing?

To lighten up the dressing, you can substitute Greek yogurt for sour cream and mayonnaise. This swap will keep your salad creamy without compromising on flavor! Just add a little water to reach the desired consistency.

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Recipe Card

BLT Pasta Salad with Buttermilk Ranch Dressing

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Author: Jennifer
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 12 servings 1x
Category: Salad
Method: Mixing
Cuisine: American

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Description

This BLT Pasta Salad with Buttermilk Ranch Dressing combines crispy bacon, fresh lettuce, sweet tomatoes, and cheese-filled ravioli for a delicious meal. Perfect for quick dinners or gatherings, it’s easy to prepare and bursting with flavor!

Ingredients

Scale

1/2 cup buttermilk, well shaken
2 tablespoons sour cream
2 tablespoons mayonnaise
1 teaspoon fresh tarragon, dill, parsley, or chives, finely chopped
1 clove garlic, minced
1/4 teaspoon Dijon mustard
2 dashes Tabasco or other hot sauce
Coarse sea salt to taste
Freshly ground pepper to taste
1/2 pound bacon
2 large heads romaine lettuce, washed and dried (about 16 cups of loosely packed lettuce)
1 pound grape or Roma tomatoes
1–1 1/2 pounds cheese-filled ravioli
1–2 tablespoons olive or avocado oil
2 tablespoons dry ranch dressing mix

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Instructions

Combine all dressing ingredients in a jar and shake until well blended. Alternatively, use an immersion blender to pulse until smooth and creamy.
Refrigerate the dressing until ready to serve.

Notes

Feel free to customize the herbs used in the dressing according to your taste.
Ensure the romaine lettuce is thoroughly washed and dried for optimal freshness.