When I think of this BLT Pasta Salad, my mind hops back to sun-warmed backyard picnics—my aunt bringing a bowl so glossy with dressing it looked like bottled sunshine. I remember the first time I tasted it: the smoky crunch of **bacon**, the pop of cherry tomatoes, and cool lettuce weaving through chewy pasta like a little summer miracle. I still make it the same way: crunchy bacon, bright tomatoes, a tangy, creamy dressing that clings to every twist of pasta. This dish carries that same picnic magic—familiar, slightly smug in how easy it is, and somehow exactly the thing you want to bring to a potluck or eat off a plate on a Tuesday night.
Quick Facts
- Yield: Serves 6
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Why This Recipe is Awesome
This BLT Pasta Salad tastes like everything you love about a classic sandwich—smoky **bacon**, crisp lettuce, and acidic tomatoes—turned into a bowl of summer joy. The pasta gives chewy body, the dressing adds creaminess and tang, and the bacon brings a crispy, salty counterpoint. It’s so simple even your oven can’t mess it up, and it travels beautifully to barbecues or work lunches. Who doesn’t love a dish that smells like bacon and lemon and looks like a party?
Ingredients
For the Main Dish:
- 12 oz rotini or bowtie pasta
- 8–10 slices (about 8 oz) bacon, thick-cut preferred
- 2 cups cherry or grape tomatoes, halved
- 4 cups romaine lettuce, chopped (or 4 cups baby spinach)
- 1/3 cup green onions, sliced
- 1/4 cup fresh parsley, chopped (optional)
- 1 tbsp olive oil (to toss pasta)
- Freshly ground black pepper, to taste
For the Sauce / Garnish:
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 2 tbsp lemon juice (about 1 lemon)
- 1 tsp Dijon mustard
- 1 tsp sugar or honey
- 1 tbsp apple cider vinegar (optional, for zip)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp chopped chives or extra green onions for garnish
How I Make It
Step 1:
Bring a large pot of salted water to a boil and cook the 12 oz rotini until al dente (about 8–10 minutes). Drain, toss with 1 tbsp olive oil to stop sticking, and transfer to a large bowl while it’s warm so it soaks up the dressing a bit. You want the pasta tender but with a little chew—no mushy noodle tragedies here.
Step 2:
While the pasta cooks, fry the 8–10 slices bacon in a skillet over medium heat until crisp and ruby-brown, about 8–10 minutes, turning once. I love that sizzle—listen for it. Transfer bacon to a paper towel and chop into bite-sized pieces once cool enough to handle. Tip: if you prefer less mess, bake bacon on a sheet at 400°F for 18–20 minutes on a foil-lined pan.
Step 3:
Whisk together the dressing: 1/2 cup mayo, 1/4 cup Greek yogurt, 2 tbsp lemon juice, 1 tsp Dijon, 1 tsp sugar, and 1 tbsp apple cider vinegar if using. Taste and adjust salt and pepper. The dressing should taste bright and slightly tangy—like a mayo that went to finishing school.
Step 4:
Toss the warm pasta with the dressing, then fold in halved cherry tomatoes, chopped romaine, green onions, and most of the chopped bacon (save a little for garnish). The warm pasta helps the dressing cling; you’ll see glossy noodles and hear a soft rustle as lettuce meets pasta. Taste and add more salt, pepper, or lemon if needed.
Step 5:
Garnish with the remaining bacon and extra chopped parsley or chives. Let the salad rest for about 10–15 minutes at room temperature so flavors meld, or chill for up to an hour for a crisper, colder salad. Serve with extra cracked pepper and a wedge of lemon.
Pro Tips
- Cook pasta to al dente—it holds up better when chilled or tossed with dressing.
- Make bacon ahead and keep it separate until serving to retain maximum crispness.
- Want less mayo? Swap half the mayo for extra Greek yogurt for tang and fewer calories.
- For a smoky twist, stir in 1 tsp smoked paprika into the dressing.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap **bacon** for smoked turkey bacon or crumbled tempeh for a vegetarian option (tempeh gives a nutty, smoky bite).
- Use gluten-free pasta if needed—cooking time may change slightly and texture will be firmer.
- Replace mayo with full Greek yogurt or a dairy-free vegan mayo for a lighter or dairy-free version (flavor becomes tangier with yogurt).
- Omit lettuce and add crisp cucumber or blanched corn for a gluten-free twist that keeps the crunch.
Variations & Tips
- Spicy: add 1–2 tsp sriracha to the dressing or sprinkle red pepper flakes.
- Mediterranean: swap parsley for basil, add kalamata olives and crumbled feta.
- Kid-friendly: dice tomatoes small and chop bacon into tiny bits so little hands can handle it.
- Avocado twist: fold in 1 diced avocado right before serving for creamy richness.
- Breakfast version: top with sliced soft-boiled eggs for a brunch-ready bowl.
- Creative twist: grill the tomatoes briefly for a smoky, jammy hit.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the dressing and pasta up to a day ahead, store separately in airtight containers, and refrigerate. Keep the bacon in its own container and add it right before serving to stay crisp. Assembled, the salad keeps well for 24–48 hours, though lettuce softens over time.
- Can I double the recipe?
- Sure thing. If you double, use a very large bowl or two bowls to toss ingredients evenly. Cooking pasta in batches helps keep it from sticking; timing for bacon and dressing stays the same.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil for a similar mouthfeel.
- How do I know it’s done?
- The pasta should be al dente, bacon crisp, and dressing well balanced between tang and cream. Visual cues: glossy, not greasy, noodles; bright tomatoes; and crunchy lettuce.
- What if I don’t have ingredient X?
- No panic—use pantry swaps. No lemon? Use 1 tbsp extra vinegar. No mayo? Use all Greek yogurt or a mix of yogurt and olive oil for smoothness.
How I Like to Serve It
I often bring this to summer potlucks with a big wooden spoon and a stack of plates—the colors pop next to a green salad and iced tea. It works as a light weeknight dinner paired with grilled chicken or as a side at a BBQ. In winter, I serve it with roasted vegetables for a comforting contrast between smoky bacon and bright tomatoes.
Notes
- Store leftovers covered in the fridge up to 3 days. Keep bacon separate if you want to re-crisp it in a hot skillet for a minute.
- If you add chicken, cook it to a safe internal temperature of 165°F.
Final Thoughts
Closing: Go make this—bring it to a picnic, a potluck, or your own dinner table, and enjoy the little crunches of bacon and bright pops of tomato in every bite. Now go impress someone—or just yourself—with your homemade masterpiece!