The Best BLT Pasta Salad Recipe
The Best BLT Pasta Salad is the ultimate summer side dish that transforms your favorite sandwich into a creamy, satisfying pasta salad! Packed with crispy bacon, juicy cherry tomatoes, fresh romaine lettuce, and tender rotini pasta, all tossed in a homemade creamy ranch-style dressing. Ready in just 30 minutes, this crowd-pleasing recipe is perfect for BBQs, potlucks, picnics, and easy weeknight dinners. Make it ahead, customize it with your favorite add-ins, and watch it disappear every single time!
Equipment
- Large pot for boiling pasta
- Colander for draining pasta
- Baking sheet lined with foil or parchment paper (for oven-baked bacon)
- Large mixing bowl (for the salad)
- Medium mixing bowl (for the dressing)
- Whisk or fork (for mixing dressing)
- Sharp knife and cutting board
- Measuring Cups and Spoons
- Salad tongs or large spoon (for tossing)
- Paper towels (for draining bacon)
- Salad spinner (optional, for drying lettuce)
Ingredients
For the Salad
- 12 oz rotini pasta (or any short pasta like penne, farfalle, or cavatappi)
- 8 slices thick-cut bacon (about 8 ounces)
- 3 cups chopped romaine lettuce (about 1 head)
- 1½ cups cherry or grape tomatoes, halved
- ½ cup diced red onion (optional, but adds great crunch)
- ½ cup shredded cheddar cheese (optional, for extra flavor)
For the Creamy Dressing
- ¾ cup mayonnaise
- ½ cup sour cream (or plain Greek yogurt for a lighter option)
- 2 tablespoons apple cider vinegar (or white wine vinegar)
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 tablespoon fresh chives, chopped (optional)
- 1 tablespoon fresh parsley, chopped (optional)
For Garnish
- Extra crispy bacon crumbles
- Fresh herbs (parsley or chives)
Instructions
Step 1: Cook the Pasta
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente—firm to the bite. Overcooked pasta turns mushy and won't hold up in the salad.Drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process. Shake off excess water and transfer to a large mixing bowl. Toss with a drizzle of olive oil to prevent sticking.Step 2: Cook the Bacon
Preheat your oven to 400°F. Line a baking sheet with foil or parchment paper and arrange the bacon slices in a single layer.Bake for 15 to 20 minutes, until the bacon is browned and very crispy. Transfer to paper towels to drain and cool completely. Once cooled, chop or crumble into bite-sized pieces.Pro tip: Reserve about ¼ cup of bacon crumbles for garnishing the top of your BLT pasta salad—it makes for a beautiful presentation!Step 3: Make the Dressing
While the pasta cools and the bacon crisps, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper.Whisk until smooth and creamy. Taste and adjust seasonings as needed. Stir in fresh chives and parsley if using.Step 4: Assemble the Salad
Add the cooled pasta, chopped bacon, halved cherry tomatoes, diced red onion (if using), and shredded cheddar cheese (if using) to a large bowl.Important: Hold off on adding the lettuce until just before serving! This keeps it crisp and prevents wilting.Step 5: Toss and Serve
Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.Just before serving, gently fold in the chopped romaine lettuce. Top with the reserved bacon crumbles and a sprinkle of fresh herbs.Serve immediately or chill for 30 minutes to let the flavors meld.
Notes
Expert Tips
- Cook pasta al dente. This is non-negotiable! Overcooked pasta turns mushy and doesn't hold up well in salad. Set a timer and taste-test a piece before draining.
- Rinse pasta with cold water. This stops the cooking process and cools the pasta down quickly. Shake off as much water as possible—excess water can make your dressing watery.
- Add lettuce at the very last minute. This is the single most important tip for a great BLT pasta salad. Lettuce wilts quickly once it's mixed with dressing, so add it just before serving for maximum crunch.
- Season generously. Cold pasta needs more seasoning than hot pasta. Don't be shy with the salt and pepper—taste and adjust before serving.
- Let it rest. If you have time, chill the assembled BLT pasta salad for 30 minutes before serving. This allows the flavors to meld and the pasta to absorb the dressing.
- Make it ahead (the right way). Prep the components separately and store them in the fridge. Combine everything—adding the lettuce last—when you're ready to serve. This is the secret to a perfect make-ahead BLT pasta salad.
- Toss gently. Be careful when mixing—you don't want to bruise the lettuce or crush the tomatoes. Use a gentle folding motion.