BLT Pasta Salad (Print)

Crisp bacon, cherry tomatoes, lettuce, and pasta combined with a smooth, tangy dressing for fresh, flavorful meals.

# What You Need:

→ Pasta

01 - 10 oz short pasta (rotini, penne, or fusilli)

→ Bacon

02 - 7 oz streaky bacon, diced

→ Vegetables

03 - 7 oz cherry tomatoes, halved
04 - 3.5 oz romaine lettuce, chopped
05 - 1 small red onion, finely diced
06 - 1 avocado, diced (optional)

→ Dressing

07 - ½ cup mayonnaise
08 - ¼ cup sour cream
09 - 2 tbsp fresh lemon juice
10 - 1 tbsp Dijon mustard
11 - 1 garlic clove, minced
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tbsp chopped fresh chives or parsley

# Directions:

01 - Boil pasta in a large pot of salted water until al dente according to package directions. Drain and rinse under cold water, then set aside.
02 - Heat a large skillet over medium heat. Cook diced bacon until golden and crispy, about 8 to 10 minutes. Drain on paper towels.
03 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth.
04 - In a large bowl, mix cooled pasta, cherry tomatoes, romaine lettuce, red onion, avocado (if using), and crispy bacon.
05 - Pour dressing over the salad and toss gently to coat all components evenly.
06 - Sprinkle chopped chives or parsley over the salad. Serve immediately or refrigerate up to 2 hours before serving.

# Helpful Hints:

01 -
  • It actually tastes like a BLT but travels beautifully—no soggy bread required.
  • The dressing is creamy enough to feel decadent, but the fresh vegetables keep it from feeling heavy.
  • You can prep everything ahead except the final assembly, making it the ultimate stress-free dish.
02 -
  • Never dress the entire salad more than a couple of hours ahead—the lettuce will surrender to the cream and turn soggy, and that's a tragedy you want to avoid.
  • The bacon is only as good as the moment you finish cooking it; it hardens as it cools, so don't cook it too far in advance or it becomes a pale, chewy shadow of itself.
03 -
  • Pat the cherry tomatoes dry before halving them; excess moisture is the enemy of a salad that stays vibrant for hours.
  • If you have time, let the minced garlic sit in the lemon juice for five minutes before whisking it into the mayo—it mellows and distributes more evenly, giving you subtle garlic flavor instead of sharp bites.
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