BLT Pasta Salad

I’ll never forget the first time I made this BLT pasta salad. It was one of those scorching July afternoons when the air felt heavy, the kids were restless, and I needed lunch that wouldn’t heat up the kitchen. I spotted bacon, cherry tomatoes, and crisp romaine in the fridge and thought, “Why not toss it all together with some pasta?”

As the bacon sizzled, the savory aroma had my youngest playing “food critic,” narrating each smell like we were in a five-star restaurant. By the time I tossed everything with a creamy, tangy dressing, the kitchen felt cooler, the kids were happy, and we had a dish that was fresh, colorful, and satisfying. One bite in, I knew it wasn’t just a quick fix it was a keeper.

Since then, this BLT pasta salad has become our summer staple, making appearances at potlucks, picnics, and family lunches. It’s simple, vibrant, and just the kind of recipe you’ll want on repeat all season long.

What to Put in Pasta Salad

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What I love about this salad is that it’s simple yet flavorful. The pasta is your blank canvas—fusilli or rotini work beautifully because the spirals hold onto the creamy dressing. For the bacon, I always go for thick-cut if I can; it adds a smoky crunch that contrasts perfectly with the tender pasta. Cherry tomatoes bring a burst of sweetness, and romaine adds just enough crispness without overwhelming the dish.

The dressing is straightforward but key: mayonnaise, a splash of lemon juice, and a hint of Dijon mustard. It’s rich without being heavy, tying all the ingredients together. And while I usually stick to traditional bacon and mayo, I’ve learned over the years that this salad is forgiving. Turkey bacon works in a pinch, or you can swap Greek yogurt for part of the mayo for a lighter version that still tastes indulgent.

A little tip I’ve learned: pick the ripest, juiciest tomatoes you can find. The difference is subtle but noticeable the salad tastes fresher and brighter with just a few choice cherry tomatoes.

More Pasta Salads You Need In Your Life

• Pasta Salad with Italian Dressing
• Tortellini Pasta Salad
• Homemade Pasta Salad
• Zucchini Salad
• Watermelon Feta Salad
• Butter Garlic Pasta

How to Make BLT Pasta Salad: Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a boil. Add your pasta and cook until just al dente—tender but with a slight bite. Drain and rinse under cold water to stop the cooking process and keep it from getting mushy.

Step 2: Fry the Bacon

While the pasta cooks, place your bacon in a skillet over medium heat. Cook until crispy and golden, flipping as needed. Transfer to a paper towel–lined plate to cool slightly, then chop into bite-sized pieces. The irresistible aroma usually brings everyone into the kitchen at this point.

Step 3: Prep the Vegetables

Chop the romaine into bite-sized pieces and slice the cherry tomatoes in half. Keep them fresh and vibrant—they’ll add crunch and sweetness to balance the salty bacon.

Step 4: Make the Dressing

In a small bowl, whisk together mayonnaise, a squeeze of lemon juice, Dijon mustard, salt, and freshly ground black pepper. Taste and adjust seasoning as needed—the lemon should brighten it without overpowering the creaminess.

Step 5: Toss Everything Together

In a large mixing bowl, combine the cooled pasta, romaine, cherry tomatoes, and bacon. Pour the dressing over the top and toss gently, making sure each piece of pasta is coated while keeping the tomatoes intact.

Step 6: Finish with Fresh Herbs

Just before serving, sprinkle the salad with freshly chopped chives and a touch more black pepper. This simple step adds color, flavor, and that extra bit of freshness that makes the dish feel complete.

Clara’s Tips

Even simple recipes have their quirks. Here are a few things I’ve learned through trial (and some burnt bacon mishaps):

• Don’t overdress the pasta. Start with half your dressing, toss, and taste before adding more. Too much dressing can weigh down the pasta and make the salad soggy.
• Cool everything properly. Hot pasta or bacon can wilt your lettuce or separate your dressing. I’ve made this mistake more than once, and it’s noticeable immediately.
• Chop ingredients uniformly. Bite-sized pieces of bacon, tomatoes, and lettuce make every forkful balanced and enjoyable. Uneven chunks can make one bite too bacon-heavy and another just lettuce.
• Freshness matters. Use the best tomatoes you can find and crisp, fresh romaine. The flavor difference is subtle but significant.

These small adjustments make the difference between a good salad and one that guests rave about.

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Serving & Storage Tips

BLT pasta salad is a star on its own, but it also plays beautifully alongside other dishes. I love serving it at summer barbecues with grilled chicken or shrimp—the smoky flavors balance so well with the freshness of the salad. For a lighter meal, pair it with a crisp green salad or slices of crusty bread.

Presentation makes a big difference, too. Serve it in a shallow bowl so the colors shine—the bright reds of cherry tomatoes, the golden crunch of bacon, and the fresh green romaine look irresistible. A sprinkle of fresh herbs just before serving adds that polished, restaurant-style finish. I once brought this salad to a summer potluck layered in a glass bowl, and people were admiring the colors before they even grabbed a fork. By the time I started serving, half of it had already disappeared.

As for storage, this salad is best enjoyed the day it’s made, but it can last up to two days in the fridge if stored in an airtight container. If you’re making it ahead for a gathering, keep the pasta, bacon, and dressing separate, then combine them right before serving. This little trick keeps the bacon crisp and the lettuce fresh—a lesson I learned after an early attempt left me with a soggy first bite.

Frequently Asked Questions

Can I make this salad vegan?
Absolutely. Swap the bacon for smoked tempeh or roasted chickpeas and use a plant-based mayo. You’ll still get the creamy and crunchy contrasts that make this salad so satisfying.

What pasta works best?
Short, twisty pasta like fusilli, rotini, or even penne works best. The spirals hold onto the dressing, giving every bite a creamy, flavorful coating.

Can I freeze this salad?
I wouldn’t recommend freezing. The pasta and lettuce both lose texture, and the bacon can become rubbery. It’s really best fresh or refrigerated for a day or two.

Can I add other veggies?
Yes! Avocado, roasted corn, red onion, or bell peppers are all excellent additions. Just balance flavors so the creamy, smoky, and fresh elements remain dominant.