This BLT pasta salad has been my go-to for backyard potlucks and lazy summer lunches ever since I first tossed one together on a sweltering July afternoon. I was coming home from the farmer's market with a bounty of grape tomatoes and tender baby spinach and wanted something that felt like a classic BLT but could feed a crowd. The combination of crispy bacon, sweet tomatoes, bright lemon, and a creamy mayo-ranch dressing turned out to be exactly what I wanted: familiar, summery, and easy to scale.

I discovered this riff while trying to stretch pantry staples into something party-ready. Using bowtie pasta as the base adds a slightly chewy bite that holds the dressing well and catches little pieces of tomato and spinach in its folds. It’s the texture contrast — crunchy bacon against pillowy pasta and fresh spinach — that keeps this dish exciting even after it sits for a bit at a picnic table. My family always asks for a second bowl, and I love how forgiving the salad is: it improves after resting for 10–15 minutes as the flavors marry.

Ingredients

• Bacon (8 ounces): Use good-quality smoked bacon — I prefer thick-cut for extra chew and smoke. The rendered fat adds flavor, so cook it until crisp but not burned; reserve for a little extra crunch on top.
• Mayonnaise (3/4 cup): Full-fat mayo gives the dressing body and richness; light mayo works in a pinch but the texture will be thinner. Brands like Hellmann’s or Duke’s offer a classic tang.
• Ranch dressing (1/4 cup): Bottled ranch speeds things up and adds herb notes; choose your favorite — if it’s very thick, thin slightly with a teaspoon of milk or lemon juice.
• Lemon juice (2 tablespoons): Freshly squeezed is essential for bright acidity. It lifts the whole salad and balances the richness of the mayo and bacon.
• Salt (1/2 teaspoon) & Black pepper (1/4 teaspoon): Adjust to taste; remember bacon is salty so start modestly and finish after tossing.
• Bowtie pasta (12 ounces): Farfalle is ideal because the creases catch dressing and bits of tomato; cook to al dente to avoid mushy salad after chilling.
• Grape tomatoes (1 pint): Sweet, firm tomatoes provide pop and acidity; look for evenly colored, small grape or cherry tomatoes.
• Red onion (1/4): Finely diced for subtle oniony bite; soak briefly in cold water if you prefer a milder flavor.
• Fresh spinach (2 cups, packed): Baby spinach adds color and a tender green chew; you can substitute arugula for peppery bite if desired.

Instructions

Cook the bacon: Heat a large 12" skillet over medium heat and add the bacon slices in a single layer. Cook 6–10 minutes, flipping occasionally, until evenly browned and crisp. Watch the heat closely; if it smokes, reduce to medium-low. Transfer bacon to a paper towel-lined plate to drain and cool, then chop or crumble into bite-sized pieces. Make the dressing: While the bacon cooks, whisk together 3/4 cup mayonnaise, 1/4 cup ranch dressing, 2 tablespoons fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon cracked black pepper in a small bowl. Taste and adjust acidity or salt; a little extra lemon brightens late-season tomatoes. Boil the pasta: Bring a large pot of salted water to a rolling boil. Add 12 ounces of bowtie pasta and cook 7–8 minutes for al dente (check package instructions). Reserve a tablespoon of the pasta cooking water before draining if you want to loosen the dressing later. Drain in a colander and rinse briefly under cool water to halt cooking; shake well to remove excess water. Prep the vegetables: While pasta cooks, halve 1 pint grape tomatoes, finely dice 1/4 red onion, and roughly chop 2 packed cups of fresh spinach. Combine in a mixing bowl to make assembly quick and tidy. Combine and rest: Add drained pasta to a large bowl, then toss in spinach, tomatoes, onion, and the prepared dressing. Stir gently until everything is evenly coated. Fold in chopped bacon — hold a small handful back for garnish if you like a pretty finish. Let the salad sit 10–15 minutes at room temperature so flavors meld; if it thickens too much, stir in reserved pasta water 1 teaspoon at a time. Serve: Give the salad a final stir, adjust seasoning, and transfer to a serving bowl. Sprinkle reserved bacon on top for crunch and color. Serve at room temperature or chilled.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to keep it longer, store pasta and dressing separately: cooked pasta in one container, dressing and bacon in another; assemble within 24–48 hours for best texture. Use shallow containers to cool quickly and avoid condensation. When reheating, I prefer serving it cold or at room temperature; if you must warm it, microwave a single portion briefly and stir in fresh spinach to revive the color.

Ingredient Substitutions

Swap turkey bacon for a leaner option — note that the flavor will be milder and less smoky. For a dairy-free dressing, replace ranch with a dairy-free herb vinaigrette and use vegan mayonnaise. To make it gluten-free, use a certified gluten-free pasta (rice or corn blends work well). If you want more green bite, replace spinach with chopped kale but massage the leaves with a teaspoon of olive oil and a pinch of salt to soften them first.

Serving Suggestions

Serve this as a light main with crusty bread or pair with grilled corn and a simple green salad for a fuller summer spread. Garnish with extra crispy bacon pieces and a dusting of freshly cracked black pepper. It’s also lovely in lettuce cups or as a pasta side to barbecue ribs or grilled shrimp. For potlucks, transfer to a shallow serving bowl and top with a small pitcher of extra dressing so guests can tailor the creaminess.

Cultural Background

The BLT is an American sandwich classic that rose to popularity in the mid-20th century; turning it into a pasta salad is a natural extension for casual gatherings. Pasta salads became staples of American potlucks and picnics thanks to their portability and adaptability. This version nods to the sandwich while embracing the communal nature of summer gatherings: easy to make in a large batch and tolerant of variations in ingredients and temperatures.

Seasonal Adaptations

In summer use the ripest grape or cherry tomatoes; in cooler months, roast halved tomatoes to concentrate their sweetness. During late summer, add fresh corn kernels or diced cucumber for extra crunch. In fall, switch spinach for shredded radicchio or kale and add toasted sunflower seeds for an autumnal twist. For holiday gatherings, fold in diced apple and toasted pecans for a sweet-savory spin.

Meal Prep Tips

For weekday lunches, cook the pasta and bacon on Sunday and store separately in the fridge. Portion into single-serving containers with dressing on the side to keep greens crisp. When ready to eat, toss and let sit 10 minutes to allow flavors to bloom. I like Mason jars for grab-and-go portions: layer dressing, pasta, tomatoes, spinach, and top with bacon so nothing gets soggy in transit.

Bring this salad to your next summer gathering and watch it disappear — it’s simple, dependable, and full of flavor. Make it your own with a swap or two, and don’t be afraid to double the dressing if you prefer a creamier finish. Enjoy the crisp bacon and bright tomatoes — they’re what make this feel like summer in a bowl.