When it comes to summer salads, I’m all about something fresh, flavorful, and filling and this BLT Pasta Salad checks every box. It’s got the smoky crunch of bacon, the creaminess of avocado, the juiciness of tomatoes, and the crunch of lettuce, all tossed together with pasta. But here’s the twist: the dressing is a high-protein cool ranch made from cottage cheese and Greek yogurt. It’s creamy, tangy, and secretly healthy. Plus, I used Carbe Diem pasta, which has 45% fewer calories and fewer net carbs than regular pasta so I can enjoy a big bowl without the guilt.
Method
Make the Dressing
To start, place the cottage cheese, Greek yogurt, chicken broth, garlic cloves, dried dill, dried parsley, and onion powder into a high-speed blender. Blend on high until the mixture is completely smooth and creamy. You want the texture to be pourable but still thick enough to coat the pasta well. If you notice it’s too thick, add a splash of water and blend again until you reach the right consistency.
Cook the Pasta
Next, prepare the Carbe Diem elbows according to the instructions on the box. While the pasta cooks, stir occasionally to prevent sticking. Once the pasta is tender, pour it into a colander to drain the hot water. Immediately rinse it under cold running water this stops the cooking process, cools the pasta for the salad, and helps keep the noodles from sticking together.
Assemble the Salad
Transfer the cooled pasta into a large salad bowl. Add the chopped romaine lettuce, fire-roasted corn, halved or quartered baby tomatoes, cubed avocado, finely chopped chives, and chopped bacon. Distribute the ingredients evenly so every bite has a mix of flavors and textures.
Dress and Toss
Pour the prepared cool ranch dressing over the salad. Start with about half the dressing, toss the salad gently using salad tongs or a wooden spoon, and then add more dressing as needed. Toss until all ingredients are well coated, being careful not to mash the avocado.
Top and Serve
Right before serving, sprinkle the crushed croutons over the top to add crunch and extra flavor. Serve immediately while the lettuce is crisp, the bacon is crunchy, and the dressing is fresh.
Necessary Tools
- High-speed blender (for the dressing)
- Large salad bowl
- Cutting board and sharp knife
- Medium pot for cooking pasta
- Colander for draining pasta
- Wooden spoon or salad tongs
BLT Pasta Salad with High-Protein Cool Ranch Dressing
Cuisine: AmericanDifficulty: Easy8
servings15
minutes10
minutes25
minutesIngredients
For the Dressing:
1 cup cottage cheese
¾ cup Greek yogurt
¼ cup chicken broth
3 cloves garlic
1 tablespoon dried dill
1 tablespoon dried parsley
1 teaspoon onion powder
For the Salad:
1 box Carbe Diem elbows
1 head romaine lettuce, chopped
¾ cup fire-roasted corn (frozen)
1 cup baby tomatoes, halved or quartered
2 avocados, cubed
2 bunches chives, finely chopped
8 strips cooked bacon, chopped
¾ cup croutons, crushed
Directions
- Make the Dressing:
Add cottage cheese, Greek yogurt, chicken broth, garlic, dill, parsley, and onion powder to a high-speed blender. Blend until completely smooth. If the dressing feels too thick, add a splash of water and blend again. - Cook the Pasta:
Prepare Carbe Diem elbows according to the package instructions. Once cooked, drain them in a colander and rinse with cold water to stop the cooking process. - Assemble the Salad:
In a large salad bowl, add the cooled pasta, chopped lettuce, corn, tomatoes, avocado, chives, and bacon. - Dress and Toss:
Pour the cool ranch dressing over the salad and toss until everything is well coated. - Top and Serve:
Sprinkle the crushed croutons on top for extra crunch, and serve immediately.
Notes
- Cool the pasta completely before mixing, or the lettuce will wilt and the avocado will get mushy.
- Add avocado just before serving to keep it fresh and green.
- Don’t overdress the salad start with half the dressing, toss, and add more if needed.
- Wait to add croutons until right before serving so they stay crunchy.
Serving Suggestions
- Meal Prep Win: Store in individual containers without croutons and add them just before eating.
- Picnic-Ready: Keep in a cooler and serve with a side of watermelon or fresh fruit.
- Protein Boost: Add grilled chicken or turkey for an even heartier salad.
- Family Style: Serve in a large bowl and let everyone scoop their own portion.
Fun Fact
Did you know the BLT sandwich was first popularized in the United States after World War II? Swapping bread for pasta makes it an even more satisfying dish for summer parties.
Conclusion
This BLT Pasta Salad is everything I love in one big, colorful bowl. It’s crunchy, creamy, and full of flavor, while still being light enough for a hot summer day. The high-protein cool ranch dressing gives it that indulgent taste without the extra calories, and the Carbe Diem pasta makes it a smart choice for a balanced meal. It’s the perfect recipe to share at a BBQ, pack for lunch, or just enjoy at home for an easy dinner.
