Photo of BLT pasta salad by WW

BLT pasta salad

Total Time
25 min
15 min
10 min
The flavours of a beloved summertime sandwich come together in salad form for a satisfying main-dish lunch. Turkey bacon, peppery arugula, and multi-coloured grape and cherry tomatoes provide the B, L, and T elements, and a quick homemade ranch dressing gives the feel of herbed mayo. We use lentil pasta for a fiber and protein boost; you could also use chickpea-based pasta if you’d like. You can make and toss the salad a couple of hours ahead of time for picnic-toting; longer than that, and the arugula will start to wilt.


Uncooked yellow lentil pasta

8¾ oz, penne variety

Plain fat free Greek yogurt

¼ cup(s)

Light mayonnaise

3 tbsp(s)

Apple cider vinegar

1 tbsp(s)

Kosher salt

½ tsp(s)

Black pepper

½ tsp(s)


1 large clove(s), grated

Fresh basil

¼ cup(s), chopped


2 tbsp(s), chopped

Grape tomatoes

3 cup(s), halved


3 cup(s), baby variety

Cooked turkey bacon

8 slice(s), coarsely crumbled


  1. Cook the pasta according to package directions. Drain and rinse with cold water until pasta is cool; drain well.
  2. Meanwhile, in a large bowl whisk together the yogurt, mayonnaise, vinegar, salt, pepper, and garlic. Stir in the basil and chives. Add the tomatoes and pasta; toss gently to coat. Add the arugula and bacon; toss gently to combine.
  3. Serving size: about 1 ⅔ cups


SERVING SIZE (about 1 ⅔ cups) 228 Cal, 5 g Total Fat, 1 g Sat Fat, 451 mg Sod, 30 g Total Carb, 4 g Sugar, 0 g Added Sugar, 4 g Fib, 16 g Prot.