BLT Pasta Salad

Posted: May 20

Time: 30 minutes

Yield: 6 servings

recipe image

BLT Pasta Salad is the prime choice when you'd prefer to switch out your carbs, say, a bun for some pasta. Bouncy fusilli spirals, sweet cherry tomatoes, crunchy romaine lettuce, healthy baby spinach, and salty chopped bacon are tossed together with a creamy, garlicky, dilly dressing. You can serve it as-is or chilled; either way, tasty BLT Pasta Salad will make you forget there are other options out there!


For the dressing: • 1/2 cup Greek yogurt, plain, nonfat • 2 tablespoons nonfat milk • 1 tablespoon extra virgin olive oil • 1/2 teaspoon garlic powder • 1/4 teaspoon black pepper • 1/4 teaspoon onion powder • 1/4 teaspoon dried dillweed • 1/8 teaspoon kosher salt • 1/8 teaspoon cayenne pepper, optional • Worcestershire sauce, to taste For the pasta salad: • 1 (8-ounce) package of fusilli pasta • 2 cups cherry ​​tomatoes, halved • 2 cups romaine, lightly packed, chopped • 2 cups baby spinach, lightly packed • 3 tablespoons chives, chopped, plus more, optional, for garnish • 4 (8-ounce) slices of bacon, thick-cut, cooked, cut into chunky bite-sized pieces


Step 1

In a small bowl or ​measuring cup, whisk together the Greek yogurt, milk, olive oil, garlic powder, black pepper, onion powder, dried dillweed, salt, cayenne pepper, and Worcestershire sauce.

Step 2

Refrigerate the dressing mixture until ready to use.

Step 3

Cook the pasta until al dente, according to the package instructions.

Step 4

Drain the pasta.

Step 5

Place the drained pasta into a large serving bowl.

Step 6

Pour the dressing mixture over the pasta and toss to coat.

Step 7

Gently fold the cherry tomatoes, romaine, spinach, 3 tablespoons of chives, and bacon into the pasta mixture.

Step 8

Sprinkle the additional chives for garnish.

Step 9

Serve at room temperature or chilled.

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