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BLT Pasta Salad

Lightened up BLT Pasta Salad that's perfect to take as a dish to pass at a BBQ or potluck!

Prep Time 15 minutes
Servings 12


  • 8 oz medium pasta shells
  • 5 slices center cut bacon cooked and chopped
  • 1/2 cup light mayo
  • 3/4 cup low fat buttermilk
  • 2 tbsp hidden valley ranch seasoning mix
  • 1/2 cup green onions chopped
  • 3/4 cup carrots chopped
  • 1 cup cherry tomatoes sliced in half
  • Salt & Pepper to taste


  1. In a large pot bring water to boil and cook pasta for about 5 minutes.

    Be sure to salt the water! If it tastes like salty water then you've used enough salt.

  2. Add chopped carrots into the water with the pasta and continue to cook together for another 3-5 minute until the noodles are done. Carrots will be slightly fork tender.

  3. Drain noodles and carrots. Toss with cold water. Set aside.
  4. In a large mixing bowl combine light mayo, buttermilk, ranch seasoning, green onions, and cooked chopped bacon. Stir together until combined.

  5. Stir carrots and noodles into the mayo mixture with carrots and noodles until combined.

  6. Finish off with some sliced cherry tomatoes.

  7. Cover and refrigerate for at least 20 minutes before serving.
  8. Note: If making the pasta salad the in advance leave the tomatoes out until time to serve.

Recipe Notes

Serving size: heaping 1/2 cups

WW Green Plan: 3 Points | WW Blue Plan: 3 Points | WW Purple Plan: 3 Points | 185 calories