Pin it There's something about a BLT Pasta Salad that makes people smile before they even taste it—maybe it's the familiar trio of bacon, lettuce, and tomato reimagined as something you can actually eat with a fork at a picnic table. I discovered this version at a backyard gathering where someone brought it as a last-minute contribution, and I watched it disappear faster than the potato salad. What hooked me wasn't just the flavors working together, but how the crispy bacon stayed crispy, the creamy dressing clung to every pasta shape, and somehow it all felt both indulgent and fresh at once.
I made this for my daughter's end-of-school picnic last summer, and a parent I'd never spoken to before came back for thirds and asked for the recipe written on a napkin. That moment—when food becomes the conversation starter—is exactly why I keep making it.
Ingredients
- Short pasta (rotini, penne, or fusilli): 300 g (10 oz)—choose a shape that holds dressing well; I've learned the hard way that thin strands don't work as nicely.
- Streaky bacon: 200 g (7 oz), diced—thick-cut bacon holds its crispness longer than thin strips.
- Cherry tomatoes: 200 g (7 oz), halved—they burst with juice and stay firm if you don't dress them too far ahead.
- Romaine lettuce: 100 g (3.5 oz), chopped—it's the stalwart of salads because it doesn't wilt into mush.
- Red onion: 1 small, finely diced—the bite mellows as it sits in the dressing, which is exactly what you want.
- Avocado: 1, diced (optional)—adds creaminess, though it's best added just before serving so it doesn't brown.
- Mayonnaise: 120 ml (½ cup)—the backbone of the dressing; don't skip or substitute with something lighter if you want that classic BLT richness.
- Sour cream: 60 ml (¼ cup)—it brightens the mayo and gives the dressing a subtle tang.
- Fresh lemon juice: 2 tbsp—the acid is essential; bottled works but fresh makes a real difference.
- Dijon mustard: 1 tbsp—provides a gentle sharpness that prevents the dressing from feeling one-note.
- Garlic clove: 1, minced—adds depth without being aggressive.
- Salt and black pepper: to taste—season gradually; you can always add more.
- Fresh chives or parsley: 2 tbsp, chopped—the bright finish that makes people notice the care you took.
Instructions
- Bring the pasta to life:
- Cook the pasta in salted boiling water according to the package—you want it just tender enough to bite, still holding its shape. Drain it, run it under cold water while stirring gently, and let it settle in a bowl so it cools evenly and doesn't clump.
- Crisp the bacon until it sings:
- While the pasta cooks, heat your skillet over medium and add the diced bacon, stirring occasionally so the pieces cook evenly and the fat renders into golden pools. Watch for that moment when the edges turn deep amber and smell almost burnt—that's when you know it's ready; drain it on paper towels so it stays crispy.
- Build the silky dressing:
- In a small bowl, whisk mayo, sour cream, lemon juice, Dijon, and minced garlic together until it's smooth and pale. Taste it as you go, seasoning with salt and pepper—remember that everything else in the salad will add its own flavor, so hold back slightly.
- Bring it all together:
- Toss the cooled pasta with tomatoes, lettuce, onion, and bacon in a large bowl, then drizzle the dressing over everything and fold gently so each piece gets coated without crushing the delicate ingredients. If you're adding avocado, fold it in just before serving so it stays creamy and doesn't brown.
- Finish with a flourish:
- Scatter the chopped chives or parsley over the top right before serving, or let people help themselves—sometimes the garnish is what makes it feel special. You can serve it immediately while everything is fresh, or cover and refrigerate for up to 2 hours; the flavors actually deepen as they mingle.
Pin it The first time someone told me they made this salad for their family dinner, not just a potluck, I understood that it had transcended 'side dish' status. There's real comfort in food that doesn't apologize for being both indulgent and nourishing.
The Magic of the Dressing
The dressing is where the entire salad finds its soul—that balance between creamy and bright, familiar and slightly unexpected. I've learned that whisking the mayo and sour cream together first, before adding the acid and mustard, creates a smoother base that coats everything evenly. The lemon juice does something crucial: it prevents the dressing from tasting heavy and reminds your palate that this is still, at its heart, a salad with fresh vegetables, not a cream-laden pasta dish.
Why the Components Stay Fresh
Romaine lettuce is your friend here because its sturdy ribs hold up to a dressing without wilting into submission like softer greens would. The cherry tomatoes burst with just enough juice to add to the overall moisture without watering everything down. And the bacon—if it's truly crispy when it goes in—maintains that texture surprisingly well, especially if you add it just before serving or keep it separate until the last moment and fold it in gently.
Variations and Make-Ahead Magic
This salad is forgiving in the best ways, and once you understand its basic architecture, you can pivot based on what's in your refrigerator or what mood you're in. Grilled chicken adds protein and substance if you're serving it as an actual main course; turkey bacon brings the fat content down if that matters to you. Some people swear by adding croutons for crunch, though I prefer to keep the textural contrast between creamy, crispy, and fresh without the bread.
- Prepare the pasta, bacon, and dressing the day before, then assemble everything just before serving for peak freshness.
- Keep the lettuce and tomatoes separate from the dressing until the final moment—this is your secret to a salad that doesn't deteriorate by the time dessert rolls around.
- If you're bringing this to a gathering, transport it in two containers and combine them once you arrive for the best texture and appearance.
Pin it This is the kind of salad that invites people to come back for more, not because it's fancy, but because it's honest—it tastes like summer, effort, and the kind of cooking that makes gatherings feel warm. Every time someone asks for the recipe, I remember why I keep coming back to it.
Recipe Q&A
- → What type of pasta works best?
Short pasta shapes like rotini, penne, or fusilli hold the dressing well and complement the textures.
- → Can I use turkey bacon instead of pork bacon?
Yes, turkey bacon can be substituted for a lighter, milder flavor while still adding crispiness.
- → How do I keep the pasta from sticking after cooking?
Rinse the pasta under cold water after draining to stop cooking and prevent sticking.
- → Can I prepare the dish in advance?
It’s best served fresh or chilled for up to 2 hours to maintain crisp textures and bright flavors.
- → What are good garnish options?
Fresh chopped chives or parsley add a burst of color and subtle herbal aroma.
- → Is avocado a recommended addition?
Adding diced avocado provides creaminess and richness without overpowering the other flavors.