There’s something about summer at the winery that calls for easy, shareable dishes—something you can set out on a long table, pour a glass of wine, and let the afternoon unfold. This BLT Pasta Salad is exactly that kind of recipe. It takes everything we love about a classic BLT—crisp bacon, ripe tomatoes, and fresh greens—and turns it into a vibrant, satisfying dish with a little extra personality.
The jalapeño ranch dressing brings a bright, herb-forward freshness with just a hint of heat, perfectly balanced by the smoky bacon, sweet grilled corn, and creamy avocado. It’s the kind of dish that feels casual yet thoughtful—perfect for warm days, good company, and of course, a chilled glass of your favorite Del Rio white or rosé. Best of all, it’s wonderfully flexible—you can serve it right away at room temperature or let it chill and enjoy it cold, making it perfect for everything from last-minute gatherings to make-ahead picnics.
Whether you’re hosting friends, heading to the lake, or simply enjoying a quiet evening on the patio, this is a recipe that captures the flavor of the season in every bite. It makes a very large bowl full, so be prepared to share or reduce ingredients to the size that fits your needs. This recipe found on the website of half baked harvest. Cheers -
Jalapeño Ranch Dressing
½ cup plain Greek yogurt or sour cream
⅓ cup mayo
2 tbsp buttermilk
1 cup fresh basil
½ cup fresh cilantro
¼ cup fresh chopped chives
1jalapeño, seeded, if desired
2 tsp Worcestershire
1 tsp garlic powder
1 tsp onion powder
kosher salt and black pepper
Salad
1 lb short cut pasta
1 cup cubed spicy cheddar cheese or largely grated
1 head romaine lettuce, shredded
2 cup cherry tomatoes, halved
2 cup grilled corn (about 3 ears)
8 slice cooked bacon, crumbled
1 avocado, diced
How to make
1. To make the dressing. Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.
2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.
3. In a large bowl, toss together the hot pasta with dressing and cubes of cheese. Mix in the lettuce, tomatoes, corn, bacon, and avocado, gently tossing to combine.
4. Serve warm or cold. The salad will develop more flavor as it sits. If serving later, add the bacon, avocado & romaine just before serving.
