Save Last summer, I threw together this pasta salad on a whim for a backyard barbecue, and it disappeared before the burgers even hit the grill. Everyone kept asking what made it so good, and honestly, it's just the magic of combining a classic BLT with cold pasta and a tangy, creamy dressing. The bacon gets crispy, the tomatoes burst with sweetness, and the lettuce stays surprisingly crunchy if you time it right. I've made it a dozen times since, tweaking little things here and there, but the core stays the same. It's become my go-to whenever I need something that looks impressive but doesn't stress me out.
I remember bringing this to my cousin's graduation party, worried it would get lost among all the other dishes. Instead, I watched people come back for seconds, then thirds, scraping the bowl clean. One friend even texted me the next day asking for the recipe because her kids, who normally hate salad, devoured it. That's when I realized this wasn't just another pasta salad, it was the kind of dish that makes people feel happy and full without thinking too hard about it. It's comfort food disguised as something light and summery.
Ingredients
- Short pasta (rotini, penne, or fusilli): Rotini is my favorite because the spirals catch the dressing in every bite, but penne works great if that's what you have.
- Streaky bacon: Don't skimp here, crispy bacon is the star, and you want enough fat rendered out to coat the pan with flavor.
- Cherry tomatoes: Halve them so they release a little juice into the salad, it adds a bright, sweet acidity that cuts through the richness.
- Romaine lettuce: It holds up way better than delicate greens and stays crunchy even after sitting in the fridge for a bit.
- Red onion: Dice it fine and soak it in cold water for five minutes if you want to mellow the bite, I learned that trick the hard way.
- Avocado: Totally optional, but it adds a creamy texture that makes the whole thing feel more indulgent.
- Mayonnaise and sour cream: This combo gives you tang and body without being too heavy, and it coats every piece of pasta perfectly.
- Fresh lemon juice: Brightens everything up and keeps the dressing from tasting flat or one note.
- Dijon mustard: Just a tablespoon adds depth and a slight sharpness that makes people wonder what your secret is.
- Garlic: One clove, minced fine, it disappears into the dressing but leaves behind a warm, savory hum.
- Fresh chives or parsley: A handful of green at the end makes it look like you really tried, even if it only took twenty minutes.
Instructions
- Cook the pasta:
- Boil it in well salted water until it's just al dente, then drain and rinse under cold water to stop the cooking. This keeps it from getting mushy and helps the dressing stick instead of slide off.
- Crisp the bacon:
- Cook the diced bacon in a skillet over medium heat, stirring occasionally, until it's golden and crispy all over. Let it drain on paper towels so it stays crunchy and doesn't make the salad greasy.
- Make the dressing:
- Whisk together the mayonnaise, sour cream, lemon juice, Dijon, garlic, salt, and pepper in a small bowl until smooth. Taste it and adjust the seasoning, it should be tangy, creamy, and just a little sharp.
- Combine everything:
- In a big bowl, toss the cooled pasta with the tomatoes, lettuce, onion, avocado, and bacon. Pour the dressing over and fold it gently so everything gets coated without bruising the lettuce.
- Garnish and serve:
- Sprinkle the chives or parsley on top and serve right away, or cover and chill for up to two hours if you want the flavors to meld. Just give it a quick stir before bringing it to the table.
Save One evening, I made this for myself after a long day and ate it straight from the bowl on my back porch, listening to the crickets. It wasn't fancy or photogenic, just me, a fork, and a dish that tasted like summer. That's when I realized the best recipes aren't always the ones you serve to guests, sometimes they're the ones that remind you cooking can be simple, satisfying, and just for you. This salad does both, and that's why it's stuck around in my rotation.
How to Keep It Fresh
If you're bringing this to a potluck or picnic, pack the dressing separately in a small jar and toss it in right before serving. The pasta will stay firm, the lettuce will stay crisp, and you won't end up with a soggy mess at the bottom of the bowl. I also like to keep a little extra bacon on the side to sprinkle on top at the last minute, because crispy bacon is always better when it's just been added. A cooler with an ice pack works wonders if you're traveling more than an hour.
Swaps and Add Ins
I've made this with turkey bacon when I wanted something lighter, and it still delivers that salty, smoky punch. Grilled chicken or rotisserie chicken turns it into a full meal, and I've even stirred in halved hard boiled eggs for extra protein. If you don't have sour cream, Greek yogurt works just as well and adds a little tang. Swap the romaine for baby spinach if you want something more delicate, or toss in some diced cucumber for extra crunch. The beauty of this salad is that it adapts to whatever you have on hand without losing its soul.
Serving and Storage
This salad is best served cold or at room temperature, and it holds up beautifully in the fridge for up to two days if you store it in an airtight container. The lettuce might soften a bit after the first day, but the flavors deepen and get even better. If you're serving a crowd, double the recipe and use a big, shallow bowl so everyone can see all the colorful ingredients. It pairs perfectly with grilled meats, sandwiches, or just about anything you'd serve at a summer cookout.
- Add croutons right before serving for an extra crunch that mimics a real BLT.
- Drizzle a little extra lemon juice on top if it's been sitting and needs a flavor refresh.
- Leftovers make a great next day lunch, especially if you stir in a handful of fresh greens to perk it up.
Save This BLT pasta salad has earned its place at my table, and I hope it does the same at yours. It's easy, forgiving, and always makes people smile.
Recipe FAQs
- → What type of pasta works best?
Short pasta shapes like rotini, penne, or fusilli hold the dressing well and complement the texture of the salad.
- → Can I substitute the bacon?
Turkey bacon can be used for a lighter flavor, or grilled chicken can be added for extra protein.
- → How should I prepare the bacon?
Cook diced bacon in a skillet over medium heat until golden and crispy, then drain on paper towels to remove excess fat.
- → Is it better to serve immediately or chilled?
This dish is best enjoyed freshly tossed but can be refrigerated for up to 2 hours to serve chilled.
- → What greens are recommended?
Romaine lettuce provides a crisp texture that holds well, though iceberg or baby spinach can be used as alternatives.
- → How do I make the dressing?
Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth.