BLT Pasta Salad Recipe


  • 16 oz box Tri-Color Pasta, cooked, drained, cooled
  • 1 head Iceberg Lettuce, diced in small pieces
  • 2 large tomatoes, diced
  • 2 cups Colby Jack or Tillamook Cheese, shredded
  • 1/2 lb bacon, cooked and crumbled into large pieces
  • Dressing:
  • 1 1/2 cups mayonnaise
  • 1 1/2 cups Ranch Dressing


Cook pasta according to directions, drain and completely cool.

Cut up the lettuce, tomatoes; set aside.

Shred the cheese and set aside.

Cook the bacon, drain and crumble into large pieces.

Add all these ingredients into a large salad bowl.

Mix the dressing and pour over the salad.

Toss until all the pasta and salad ingredients are covered.

Chill 2 hours or overnight.

Serve and enjoy!