This broccoli BLT pasta salad is an ideal summer side—bright, crunchy, and full of flavor. Tossed in a tangy asiago ranch, it tastes like a BLT with broccoli and pasta. It’s a crowd-pleaser at BBQs and potlucks.
We’re making a salad today—part BLT, part pasta salad, all delicious.
This broccoli BLT pasta salad balances crisp broccoli, salty bacon, juicy tomatoes, crunchy romaine, and tender pasta shells, all coated in a creamy asiago ranch. It’s textural, flavorful, and perfect for serving a large group.
This recipe makes a lot, so it’s ideal for gatherings. If you usually prefer vinaigrette-based pasta salads, give this one a try—you may be surprised. The creamy dressing works exceptionally well with the broccoli and bacon.
I’ll be honest: BLT pasta salads have been around for years, and I once had a bad version that turned me off. But this version—with crisp bacon, blanched broccoli, fresh tomatoes, and an asiago-enhanced ranch—won me over.
A reader once said this looks like a “wedge salad pasta salad,” and they’re right: swap blue cheese for the ranch and you’ll have a wedge-inspired pasta salad. It’s a versatile idea that adapts well to what you have on hand.
This salad requires some prep, but much of it can be done ahead. Cook and chill the pasta; fry and drain the bacon; and either use raw broccoli florets or blanch them briefly for a brighter color and slightly tender bite. Blanching takes 2–3 minutes in boiling salted water, then plunge into cold water and drain.
Chop the tomatoes, thinly slice the green onions, and shred or chop romaine. You can prepare these components the night before; store the lettuce in a bag with a paper towel to keep it crisp.
Oh, and the ranch
The asiago ranch is what elevates this salad. I start with a classic ranch base—Greek yogurt or sour cream, mayo, milk, and herbs—and blend in finely grated asiago. The result is creamy, tangy, and savory. Make as much dressing as you’d like, but remember the pasta will absorb some of it.
I usually dress the cold pasta with a little of the ranch to coat and flavor it, then add the vegetables, bacon, lettuce, and cheese and toss. Add more dressing gradually until you reach the creaminess you prefer. Hold back some dressing and toppings to add right before serving so everything looks fresh.
The finished salad is crunchy, satisfying, feeds a crowd, and even improves as leftovers. It’s great for summer parties, potlucks, or anytime you want a hearty, fresh side dish.
Broccoli BLT Pasta Salad
Broccoli BLT Pasta Salad with Asiago Ranch
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Ingredients
- 1 pound medium pasta shells, cooked
- 1 pound bacon, chopped
- 3 cups broccoli florets
- 2 to 3 cups tomatoes, quartered or diced
- 8 green onions, thinly sliced
- 1 small head romaine lettuce, chopped/shredded
- 1 cup shaved asiago or parmesan cheese
asiago ranch
- 1 cup plain Greek yogurt or sour cream
- 1/2 cup mayonnaise
- 1/2 cup milk
- 3 tablespoons fresh chives (or 1 tablespoon dried)
- 2 tablespoons fresh dill (or 2 teaspoons dried)
- 1 tablespoon fresh parsley (or 1 teaspoon dried)
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 cup finely grated asiago cheese
Instructions
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Cook the pasta according to package directions, drain, and set aside to cool. Toss with a little olive oil if you like so it doesn’t stick. Pasta can be cooked the day before and refrigerated.
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In a large skillet or pot over medium heat, add the chopped bacon and cook, stirring occasionally, until fat is rendered and bacon is crispy. Remove with a slotted spoon and drain on paper towels.
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Bring a large pot of salted water to a boil. Add the broccoli florets and cook 2 to 3 minutes, then transfer immediately to cold water or an ice bath to stop cooking. Drain and pat dry, then chop as desired.
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To assemble, toss the cold pasta with about 1/2 cup of the asiago ranch to coat. Add the tomatoes, most of the green onions, most of the bacon, broccoli, romaine, and shaved cheese. Toss to combine.
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Add more dressing a little at a time (another 1/2 cup or as desired) until you reach the creaminess you prefer. The pasta will absorb some dressing, so start with less and add more if needed.
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Taste and adjust seasoning if necessary. Top with the remaining green onions and bacon before serving.
asiago ranch
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Combine all asiago ranch ingredients in a blender or food processor and blend until smooth. Adjust seasoning to taste. Store in the refrigerator in a sealed container for up to one week.
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The bacon is essential—crispy, salty pieces throughout the salad make it truly feel like a BLT in pasta form.