Recipe for BLT Pasta Salad
This bold and creamy BLT Pasta Salad is a crowd-pleasing twist on a classic, made with crispy bacon, juicy tomatoes, and a homemade dressing that skips the bottled ranch. Perfect for potlucks, summer cookouts, or an easy make-ahead lunch, it’s packed with flavor and just the right amount of crunch. Serve it chilled and watch it disappear fast.
Servings: 8 servings
Ingredients
Salad Ingredients
- 12 oz rotini or bowtie pasta
- 8 slices thick-cut bacon
- 2 cups cherry tomatoes halved
- ½ cup sun-dried tomatoes chopped (oil-packed, drained)
- 2 cups chopped romaine or iceberg lettuce
- 1 cup sharp cheddar or smoked gouda cut into small cubes
- ¼ cup sliced green onions or chives
- 2 tablespoons chopped fresh basil or dill optional, but recommended
- 1 avocado diced (optional)
- Fresh cracked black pepper to taste
Dressing Ingredients
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons buttermilk
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove finely grated or minced
- ½ teaspoon salt plus more to taste
- ½ teaspoon freshly cracked black pepper more to finish
Optional:
- 1 –2 teaspoons reserved bacon grease
- A pinch of smoked paprika or dash of hot sauce
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely. Set aside.12 oz rotini or bowtie pasta
- While the pasta cooks, bake or pan-fry the bacon until crisp. Let cool, then chop into bite-sized pieces.8 slices thick-cut bacon
- In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, red wine vinegar, Dijon mustard, garlic, salt, and pepper until smooth and creamy.½ cup mayonnaise, ¼ cup sour cream, 2 tablespoons buttermilk, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 small garlic clove, ½ teaspoon salt, ½ teaspoon freshly cracked black pepper
- In a large bowl, combine the cooled pasta with the dressing. Toss to combine until it's coated completely.
- Add the cherry tomatoes, sun-dried tomatoes, cheese cubes, green onions, herbs, and most of the chopped bacon. 2 cups cherry tomatoes, ½ cup sun-dried tomatoes, 1 cup sharp cheddar or smoked gouda, ¼ cup sliced green onions, 2 tablespoons chopped fresh basil or dill
- Cover and refrigerate the salad for 30 to 60 minutes to allow the flavors to meld.
- Just before serving, gently stir in the chopped lettuce and diced avocado. Top with the remaining bacon and extra herbs if desired.2 cups chopped romaine or iceberg lettuce, 1 avocado
Video
Notes
- Add lettuce and avocado just before serving to keep the texture crisp and fresh. If you're storing leftovers, wait to add those until you're ready to eat.
- Bacon stays crisp if baked instead of pan-fried. You can also reserve a few pieces to sprinkle on top just before serving.
- Stir in a splash of buttermilk or a spoonful of mayo if it seems a little dry after chilling.
- Swap cheddar for smoked gouda, or add grilled chicken to make it a full meal.
Nutrition
Serving: 1.5cups | Calories: 445kcal | Carbohydrates: 41g | Protein: 15g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 621mg | Potassium: 557mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1540IU | Vitamin C: 13mg | Calcium: 144mg | Iron: 2mg