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 non-fat Greek yogurt, plain
  • 2 tablespoons non-fat 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, to taste, for garnish
  • 4 (8-ounce) slices of bacon, thick-cut, cooked and cut into chunky bite-sized pieces


Step 1 –In a small bowl or ​measuring cup, whisk together the Greek yogurt, the milk, the olive oil, the garlic powder, the black pepper, the onion powder, the dried dillweed, the salt, the cayenne pepper, and the 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.

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Step 7 –Gently fold the cherry tomatoes, the romaine, the spinach, 3 tablespoons of the chives, and the bacon into the pasta mixture.

Step 8 –Sprinkle the extra chives over top for garnish.

Step 9 –Serve at room temperature or chilled.