BLT Pasta Salad

I’ll admit it—this BLT Pasta Salad was born out of a craving. I had all the makings of a traditional BLT in the fridge, but it was one of those sweltering summer afternoons when a sandwich just didn’t cut it. I wanted something refreshing, hearty, and satisfying… but cold. That’s when it hit me: what if I turned my favorite classic sandwich into a chilled pasta salad?

And just like that, this creamy, crispy, crunchy, and oh-so-satisfying BLT Pasta Salad was on the table. It’s the kind of dish that looks beautiful in a serving bowl at a summer BBQ or potluck, and it always disappears fast.

If you love bacon, juicy tomatoes, and fresh lettuce, all tossed together with perfectly cooked pasta and a creamy, tangy dressing, then keep reading—because this dish is calling your name.

Why I Love This Recipe

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There’s something so comforting and nostalgic about a BLT. It reminds me of lazy Saturday lunches and spontaneous picnics. But what makes this pasta salad version so special is how it captures all those beloved flavors in a completely new form.

This BLT Pasta Salad is not just a “throw-it-together” kind of side—it’s bold, flavorful, and genuinely crave-worthy. The bacon brings that irresistible smoky crunch, the cherry tomatoes burst with juiciness, the crisp romaine adds freshness, and the pasta ties it all together into a complete and hearty dish.

I love that this recipe is:

• Perfect for making ahead
• Easy to double for a crowd
• Great as both a side or a main dish
• A fantastic blend of textures and flavors

The creamy dressing is the real star here—it’s tangy, rich, and a little zippy, bringing all the ingredients to life. Whether you’re bringing it to a BBQ, serving it for a casual weeknight dinner, or prepping lunches for the week, this pasta salad earns a permanent spot in your warm-weather recipe rotation.

Ingredients for BLT Pasta Salad

When it comes to a great pasta salad, simplicity is key—but balance is everything. This recipe uses everyday ingredients you likely already have on hand, but the way they come together makes this dish something special.

Let’s break down what you’ll need:

Pasta

Choose short pasta with ridges that can hold the dressing well—think rotini, penne, or farfalle. I love using rotini because its curly shape grabs every bit of that creamy dressing.

Bacon

Thick-cut bacon works best here for maximum crunch and bold flavor. Cook it until crispy, then crumble or chop it into bite-sized pieces.

Lettuce

Crisp romaine or iceberg lettuce adds that essential fresh, crunchy bite that’s signature to a BLT. Don’t skip it—just add it at the end so it stays nice and crisp.

Tomatoes

Cherry or grape tomatoes are ideal—they’re sweet, juicy, and hold their shape better than larger slicing tomatoes. Cut them in halves or quarters depending on size.

Dressing

The creamy dressing is what takes this salad over the top. It’s a blend of mayonnaise, sour cream, a splash of white vinegar or lemon juice, a touch of garlic, and a few seasonings. Optional additions like Dijon mustard or ranch seasoning give it extra zing.

Optional Add-Ins

Want to bulk it up or add some variety? Consider mixing in:

• Avocado chunks (added just before serving)
• Shredded cheddar cheese
• Red onion slices
• Hard-boiled eggs

Each of these brings something new and complements the classic BLT flavor.

How Much Time Will You Need

This recipe comes together quickly—ideal for busy days or last-minute gatherings.

Here’s what to expect:

• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: 25–30 minutes

If you’re cooking the pasta and bacon at the same time (a good time-saver), you’ll be done in no time. The only waiting you’ll do is letting it chill in the fridge if you’re prepping it ahead.

How to Make This BLT Pasta Salad

Let’s walk through the steps so you can get that perfect, flavorful bite every time.

Step – 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta and cook it until just al dente—usually about 1-2 minutes less than the box recommends. Drain and rinse under cold water to stop the cooking. Set aside to cool completely.

Step – 2: Fry the Bacon

While the pasta cooks, heat a skillet over medium heat. Add chopped or whole slices of bacon and cook until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate and allow to cool. Once cooled, chop or crumble into bite-sized pieces.

Step – 3: Make the Dressing

In a large mixing bowl, whisk together:

• ½ cup mayonnaise
• ⅓ cup sour cream
• 1 tablespoon lemon juice or white vinegar
• ½ teaspoon garlic powder
• Salt and pepper to taste
  Optional: Add a teaspoon of Dijon mustard or a pinch of ranch seasoning for added flavor.

Whisk until smooth and creamy. Taste and adjust seasoning as needed.

Step – 4: Combine the Pasta and Dressing

Add the cooled pasta to the bowl with the dressing and toss until fully coated. This step is important—let the pasta soak up that creamy goodness before adding the other ingredients.

Step – 5: Add Tomatoes and Bacon

Stir in the halved cherry tomatoes and chopped bacon. Fold gently so everything is well distributed without breaking up the tomatoes.

Step – 6: Chill the Salad

Cover and refrigerate for at least 30 minutes to allow flavors to meld. If you’re prepping ahead for a party, you can chill it up to 24 hours in advance—just keep the lettuce separate until serving.

Step – 7: Add Lettuce and Serve

Right before serving, fold in the chopped romaine lettuce. This keeps it crisp and fresh, rather than soggy. Garnish with a little extra bacon or a crack of black pepper if desired.

Substitutions

Craving something slightly different or need to work with what’s already in your pantry? There are plenty of easy swaps to make this dish your own.

• Greek Yogurt for Sour Cream: Want a lighter option with a bit of tang? Swap the sour cream for plain Greek yogurt—it’s high in protein and still creamy.
• Turkey Bacon for Pork Bacon: If you’re looking for a lower-fat option, turkey bacon works well and still brings in that smokiness.
• Lettuce Alternatives: No romaine? Try arugula, baby spinach, or even shredded Brussels sprouts for something different.
• Gluten-Free Pasta: If you need this dish to be gluten-free, use a gluten-free pasta brand that holds its shape well—rice or chickpea pasta are great options.
• Add Ranch Dressing: For a ranch BLT twist, replace the homemade dressing with your favorite ranch—it’s easy and still super flavorful.

The best part? This salad is incredibly forgiving and still turns out delicious with almost any tweak.

Best Side Dish for BLT Pasta Salad

This salad is satisfying enough to be a full meal, but it also pairs beautifully with a variety of dishes. Here are three tasty options:

Grilled Corn on the Cob
Sweet, charred corn is the perfect summer side and balances out the richness of the bacon and dressing.

Mini Chicken Skewers
A lighter protein side like grilled chicken skewers adds extra substance, especially if you’re serving a crowd.

Garlic Bread or Cheddar Biscuits
Warm, buttery carbs? Yes, please. These help soak up every last bit of dressing from the plate.

Serving and Presentation Tips

A dish this good deserves to look just as inviting as it tastes. And trust me, presentation matters—especially if you’re bringing it to a party or picnic.

Start by using a large, shallow serving bowl. The layers of curly pasta, bright tomatoes, and crisp green lettuce pop visually in a wide, white or wooden bowl. I like to garnish with a little extra bacon sprinkled over the top, a handful of halved cherry tomatoes, and a few lettuce leaves for texture. A light drizzle of dressing right before serving also gives it that polished, photo-ready finish.

If you’re serving guests individually, scoop the salad into mason jars or clear cups for a portable and pretty option. It’s a guaranteed crowd-pleaser either way.

Tips and Tricks to Make This Recipe Better

Want to level-up your BLT Pasta Salad and make it taste even more unforgettable? These tips will help you get it just right, every single time:

• Salt your pasta water generously. Bland pasta makes for bland salad. This is your only chance to season the pasta itself, so don’t skimp on the salt.
• Don’t overcook the pasta. Slightly undercooked pasta holds up better in cold salads and keeps its texture, especially if you’re chilling it for a few hours.
• Add lettuce just before serving. This is the key to avoiding soggy greens. Keep it crisp and vibrant by waiting until the last minute.
• Make it ahead—but not too far ahead. The salad can be prepped up to a day in advance, but the lettuce and avocado (if using) should be added right before serving for the best texture.
• Double the dressing if serving later. Cold pasta absorbs more moisture, so if you’re prepping ahead, save some extra dressing to mix in right before serving to freshen things up.

Common Mistakes to Avoid

Let’s save you from a few common slip-ups I’ve made myself—so you don’t have to learn the hard way.

• Using warm pasta. Adding dressing to hot pasta will make it soak up too much sauce too fast, and you’ll lose that creamy texture. Always cool it first.
• Skipping the rinse. Normally, I’m not a fan of rinsing pasta, but in cold salads, rinsing helps stop the cooking and prevents clumping. Just make sure to drain it well.
• Overdressing. Yes, too much of a good thing can be a problem. Add dressing in stages—especially if prepping ahead—so it doesn’t get soggy.
• Adding all the ingredients at once. Hold back the lettuce and other delicate ingredients (like avocado) until you’re ready to serve. They won’t hold up well overnight.
• Forgetting to season the dressing. Always taste and adjust. Every brand of mayo and sour cream is different, so you may need more salt, a squeeze of lemon, or even a dash of hot sauce to make it pop.

How to Store It

BLT Pasta Salad can be stored in an airtight container in the fridge for up to 3 days—but a few smart storage tips will keep it fresh longer.

• Keep lettuce separate. If you’re making it ahead or saving leftovers, store the chopped romaine in a separate bag or container and add it just before serving.
• Stir before serving. After refrigeration, the pasta will soak up the dressing. Add a spoonful of reserved dressing or a splash of milk to loosen it up.
• Avoid freezing. Pasta salads with mayo or sour cream don’t freeze well. They tend to separate and lose texture, so stick to fridge storage only.

FAQ

Can I make this pasta salad ahead of time?
Yes! You can prepare everything (except the lettuce) a day ahead. Store the lettuce separately and mix it in just before serving.

What’s the best pasta for this salad?
Rotini, bowtie, or penne work best because they hold onto the dressing well and have a great texture.

Is this salad served cold or warm?
It’s meant to be served cold, straight from the fridge or slightly chilled for the best flavor and texture.

Can I make this gluten-free?
Absolutely. Just swap in your favorite gluten-free pasta. Chickpea or rice-based varieties hold up well in cold salads.

Can I use turkey bacon or a vegetarian alternative?
Yes, turkey bacon works great. For a vegetarian version, try coconut bacon or smoky roasted chickpeas for that crunch and flavor.

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