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Around here in the Mid-South, the BLT is almost as important as the Bar-B-Q Sandwich. This recipe transforms the flavors of a classic BLT into a fresh pasta salad—and a sure favorite for the entire family.

8 to 10 servings
  • 1 (16-ounce) box farfalle (bow-tie) pasta
  • 1 head romaine lettuce
  • 1/2 cup milk
  • 1/2 cup mayonnaise
  • 1 (0.4-ounce) package ranch salad dressing mix (Hidden Valley Ranch preferred)
  • 2 cups cherry tomatoes, sliced in half
  • 8 ounces center-cut bacon (about 12 slices), cooked and crumbled
  • 1 bunch green onions, sliced (about 3/4 cup)
  • Salt and freshly ground black pepper (to taste)

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add the pasta and cook until al dente. Drain well. Wash and chop the lettuce.

In a small bowl, whisk the milk, mayonnaise, and ranch mix. In a large bowl, toss the cooked pasta, lettuce, tomatoes, bacon, and green onions together. Add the dressing and toss to combine. Season to taste with salt and freshly ground black pepper