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Easy BLT Pasta Salad Recipe

BLT Pasta Salad

iamwinfred
This BLT Pasta Salad transforms the beloved bacon, lettuce, and tomato sandwich into a crowd-pleasing pasta dish perfect for potlucks, picnics, and backyard barbecues. Crispy thick-cut bacon, juicy cherry tomatoes, and crunchy romaine are tossed with tender rotini and a tangy, creamy homemade dressing that ties everything together beautifully — ready in just 27 minutes and guaranteed to have everyone asking for seconds.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 485 kcal

Equipment

  • Large pasta pot At least 6 quarts
  • Colander For draining pasta
  • Large skillet For cooking bacon
  • Paper towels For draining bacon
  • Large mixing bowl At least 4 quarts
  • Medium bowl For the dressing
  • Whisk For mixing dressing
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula For tossing
  • Salad spinner For drying romaine lettuce; optional but recommended

Ingredients
  

For the Pasta Salad

  • 1 lb rotini pasta about 450g; or penne, fusilli, or bow tie
  • 12 oz thick-cut bacon about 340g, diced
  • 3 cups romaine lettuce about 150g, chopped into bite-sized pieces
  • 2 cups cherry tomatoes about 300g, halved
  • 1/2 cup red onion about 80g, finely diced
  • 1 cup sharp cheddar cheese about 115g, shredded; optional
  • 1 tbsp olive oil for tossing with cooked pasta to prevent sticking

For the Creamy Dressing

  • 1 cup mayonnaise about 230g
  • 1/2 cup sour cream about 120g
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 2 garlic cloves minced
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika

Instructions
 

  • Bring a large pot of generously salted water to a boil, add the pasta, and cook until al dente (10–12 minutes). Drain, rinse under cold water, drizzle with olive oil, toss, and set aside to cool completely.
  • Place diced bacon in a cold skillet, then cook over medium heat, stirring occasionally, until crispy and golden (8–10 minutes). Transfer to a paper towel-lined plate and cool completely.
  • Wash and thoroughly dry the romaine, then chop into 1-inch pieces. Halve the cherry tomatoes and finely dice the red onion (soak onion in cold water 5 minutes for milder flavor, then drain and pat dry).
  • Whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic, sugar, salt, pepper, and paprika until completely smooth. Refrigerate for at least 15 minutes to meld the flavors.
  • Toss cooled pasta with two-thirds of the dressing, then fold in the bacon, cherry tomatoes, red onion, and cheese (if using). Refrigerate at least 30 minutes; add more dressing as needed before serving.
  • Just before serving, gently toss in the chopped romaine, transfer to a serving bowl, and garnish with reserved bacon, extra cherry tomatoes, and freshly cracked black pepper.

Notes

  • Add lettuce last: Always add the romaine just before serving to keep it crisp and prevent wilting.
  • Salt the pasta water: Use about 1 tablespoon of salt per 4 quarts of water for properly seasoned pasta.
  • Don't overcook pasta: Al dente pasta holds up much better in cold salads — it will continue to absorb dressing as it sits.
  • Cool everything completely: Warm pasta or bacon will wilt the lettuce and cause the dressing to separate.
  • Reserve extra dressing: Pasta absorbs dressing as it sits, so keep some on the side to refresh leftovers before serving.
  • Make-ahead tip: Combine pasta, bacon, tomatoes, onion, and dressing up to 8 hours ahead; add lettuce at the last minute.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days. For best results, keep lettuce separate and add fresh each time. This salad does not freeze well.
  • Crispier bacon: Bake bacon at 400°F (200°C) for 15–18 minutes for extra crispiness, or add it in just 30 minutes before serving if making ahead.
  • Lighter version: Substitute Greek yogurt for sour cream and use light mayonnaise or turkey bacon to reduce calories and fat.
  • Food safety: Do not leave at room temperature for more than 2 hours (1 hour if above 90°F/32°C).

Nutrition

Serving: 1ServingCalories: 485kcalCarbohydrates: 45gProtein: 14gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 620mgPotassium: 320mgFiber: 3gSugar: 4gVitamin A: 35IUVitamin C: 20mgCalcium: 12mgIron: 10mg
Keyword bacon pasta salad, BLT pasta salad, creamy pasta salad, potluck salad, summer pasta salad
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