Bacon, fresh spinach and sweet cherry tomatoes mingle in a light, creamy ranch-like dressing in this warm pasta salad. We increase the fiber by using whole grain pasta, a blend of vegan mayonnaise and plain yogurt instead of ranch dressing to reduce the fat and increase the iron with spinach instead of iceberg lettuce.
Active time: 20 minutes | Total time: 30 minutes
BLT Summer Pasta Salad
Ingredients
- 8 oz. (227g) whole grain short pasta (like penne)
- 4 slices thick, center-cut, nitrate-free bacon, chopped
- 2 tsp olive oil
- 2 cups cherry tomatoes, halved
- 1 medium garlic clove, minced
- 1/4 cup vegan mayonnaise
- 1/2 cup nonfat plain Greek yogurt
- 1 tsp apple cider vinegar
- 1 5-oz. bag spinach
Directions
Cook the pasta in a large pot according to package instructions.
While the pasta cooks, prepare the sauce. Place the bacon in a large skillet and cook over medium-low heat, stirring occasionally, until crisp, about 8-10 minutes. Transfer to a paper towel–lined plate and discard the drippings, leaving the browned bits in the pan.
Add the olive oil to the pan and place over medium heat. Add the tomatoes and garlic and sauté, scraping up the browned bits, for about 4 minutes, or until the tomatoes are tender. Set aside.
In a large bowl, whisk together the mayonnaise, yogurt, and vinegar. Drain the pasta and rinse with hot water, then drain well. Add the pasta, bacon, tomato mixture, and spinach to the bowl and toss to coat. Serve warm.
Serves: 6 | Serving Size: 1 cup
Nutrition (per serving): Calories: 238; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 6mg; Sodium: 185mg; Carbohydrate: 30g; Dietary Fiber: 6g; Sugar: 3g; Protein: 10g
Nutrition Bonus: Calcium: 6%; Iron: 12%; Potassium: 464mg; Vitamin A: 148%; Vitamin C: 23%
Originally published: August 8, 2020; Updated April 2026
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