Name: BLT Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 ears corn, husks and silks removed; 1 1/2 tbsp olive oil; 3/4 tsp salt; 1/4 tsp ground black pepper; 1 tsp salt (for the pasta water); 1 lb bowtie pasta; 1 lb cherry tomatoes, halved; 1/2 red onion, chopped; 2 cups chopped romaine lettuce; 2 Hass avocados, diced; 1 cup crumbled blue cheese (or shredded cheddar); 1 1/2 cups ranch dressing

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Why You’ll Love This Recipe

I love this pasta salad because it’s packed with textures and flavors in every bite. The savory crunch, the sweetness of corn, the creaminess of avocado, and the tanginess of cheese all balance perfectly, while the ranch ties everything together. I find that it’s a dish people always go back for seconds of, and it’s easy to make ahead for gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the roasted corn:
2 ears corn husks and silks removed
1 ½ tablespoons olive oil
¾ teaspoon salt
¼ teaspoon ground black pepper

For the pasta salad:
1 teaspoon salt (for the pasta water)
1 pound bowtie pasta
1 pound cherry tomatoes halved
½ red onion chopped
2 cups chopped romaine lettuce
2 Hass avocados diced
1 cup crumbled blue cheese (or shredded cheddar)
1 ½ cups ranch dressing

Directions

Preheat oven to 425°F. Rub corn with olive oil, salt, and pepper. Wrap in foil and roast for 25 minutes. Let cool, then cut kernels off the cob and place in a large bowl.
Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente, then drain.
Add pasta to the bowl with corn. Stir in tomatoes, onion, romaine, avocado, cheese, and ranch dressing.
Toss until well combined, then cover and chill for 1 hour before serving.

Servings and Timing

This recipe makes 8 servings. Prep time is 15 minutes, cooking time 30 minutes, and chilling time 1 hour, for a total of 1 hour 45 minutes.

Variations

I sometimes swap the blue cheese for shredded cheddar when I want a milder flavor. If I’m making it lighter, I use a Greek yogurt-based ranch. Grilled corn instead of roasted adds a smoky depth, and when I want extra crunch, I throw in cucumbers or bell peppers.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 2 days. Since the avocado and lettuce can soften, I sometimes add those fresh right before serving if I’m making it ahead. This pasta salad is best served cold, so I don’t reheat it.

FAQs

Can I make this pasta salad ahead of time?

Yes, I prepare it the night before but keep the avocado and lettuce separate until serving.

What type of pasta works best?

I like bowtie pasta, but rotini or penne work well too since they hold dressing nicely.

Can I use frozen corn?

Yes, I roast frozen corn on a sheet pan or sauté it in a skillet for a quicker option.

Do I have to roast the corn?

No, but I love the flavor roasting adds. Grilled corn is another delicious option.

Can I substitute the dressing?

Yes, I sometimes use Caesar dressing or a homemade ranch.

How do I keep the avocado from browning?

I toss it with a little lemon or lime juice before adding it to the salad.

Can I make this vegetarian?

Yes, I skip the cheese or use a dairy-free version if I want it fully plant-based.

What cheese works best?

I usually use blue cheese for tang, but cheddar, feta, or mozzarella also work.

How long does this pasta salad last?

It keeps well in the fridge for about 2 days, though the lettuce and avocado are best added fresh.

Can I serve it warm?

I prefer it chilled, but I’ve served it slightly warm right after tossing, and it’s still delicious.

Conclusion

This BLT pasta salad is one of my go-to recipes for gatherings because it’s filling, flavorful, and easy to make. I love the balance of roasted corn, creamy avocado, crisp lettuce, and ranch-coated pasta—it’s a dish that always gets rave reviews. Whether for a summer barbecue or a weeknight family dinner, this salad is a guaranteed hit.