Save My neighbor showed up at a Fourth of July potluck with a bowl of this BLT pasta salad, and I watched people gravitate toward it like it was the only dish on the table. The bacon was still crispy, the tomatoes were bursting with flavor, and there was something about the creamy dressing that just worked. I asked for the recipe that night, made it the next week for a casual backyard dinner, and realized it's one of those deceptively simple salads that somehow tastes way better than it should.
I made this for a team lunch last summer when it was too hot to think about cooking, and someone said it tasted like summer itself. That's when I realized this salad has a quiet way of becoming the centerpiece without demanding much attention from you. It's become my go-to when I'm not sure what to bring or make, because it somehow always feels like the right choice.
Ingredients
- Short pasta (rotini, penne, or fusilli): Choose something with pockets and curves that catch the creamy dressing—those little spirals are why this salad feels so satisfying.
- Streaky bacon: The crispier, the better, because once it hits the cool salad, it stays that way and gives you that crucial texture contrast.
- Cherry tomatoes: Halve them so they release their juices into the dressing and don't roll around on your plate.
- Romaine lettuce: This is the one lettuce that doesn't wilt immediately when dressed, which matters when you're making this ahead.
- Red onion: Dice it fine so it doesn't overpower, but don't skip it—it's the sharp note that ties everything together.
- Mayonnaise and sour cream: The mayo brings richness, the sour cream keeps it from feeling heavy, and together they're basically why people come back for more.
- Lemon juice and Dijon mustard: These add brightness and a subtle tang that makes you want another bite even when you're full.
- Fresh chives or parsley: A small handful at the end looks intentional and adds a peppery freshness that feels like a finishing touch.
Instructions
- Cook your pasta until it's tender but still has a tiny bit of bite:
- Boil it in salted water like you're cooking it to eat plain, because underseasoning pasta from the start means the whole salad will taste flat. Drain it, run it under cold water, and let it sit while you handle everything else—you want it completely cooled before the dressing touches it.
- Crisp up that bacon until it shatters:
- Medium heat is key here; too hot and it burns before the fat renders, too low and you end up with chewy bacon that's not worth the calories. The moment it looks deep golden, pull it out and let it cool on paper towels so it stays shatteringly crisp.
- Whisk your dressing in one small bowl:
- The garlic clove wants to be minced fine so you taste it as a whisper, not a shout, and taste as you go with the salt and pepper because mayonnaise muffles flavors in a way that surprises you.
- Build your salad in a big mixing bowl:
- Pasta first, then tomatoes and onion, then lettuce last so it doesn't get crushed under the weight of everything else. The avocado goes in right before dressing if you're using it, because it bruises if you're not gentle.
- Pour on the dressing and fold gently:
- Use a rubber spatula and move slowly, turning the salad over itself rather than stirring it aggressively, so everything gets coated without breaking the lettuce or mashing the tomatoes. This is where patience actually changes the outcome.
- Finish with a scatter of fresh herbs and serve:
- If you're eating it right away, that's perfect. If you're making it ahead, hold the lettuce and bacon and add them twenty minutes before people eat, so you get that textural contrast that makes this salad sing.
Save There's a moment when someone takes their first bite and their eyes get a little wider, and you see them reach for more before they've even swallowed the first forkful. That's when I know this salad did what it's supposed to do—make people happy without them even realizing how it happened.
The Dressing Is Everything
The magic of this salad lives in that creamy dressing, which is basically a lighter ranch but with more personality. The lemon juice and mustard keep it from tasting like straight mayonnaise, and the sour cream means it's rich without being heavy. I've learned that whisking it smooth matters—if you see any lumps, keep whisking for another thirty seconds, because a uniform dressing coats the pasta evenly and tastes more balanced.
Timing and Temperature Matter
The whole salad is built on temperature contrast: cold pasta, cool lettuce, crispy bacon that's still warm from the skillet, and the chill of the dressing pulling everything together. If you make this hot, it becomes mushy and sad, so the golden rule is to let everything cool completely before they meet. I've also found that eating it immediately after assembly is better than letting it sit too long—the textures are better, the bacon stays crisp, and everything feels fresh instead of marinated.
Variations and Add-Ins
This salad is forgiving enough to adapt to whatever you have on hand. I've added grilled chicken and suddenly it's a main dish for dinner, tossed in corn kernels for summer brightness, and once even added crispy chickpeas for extra crunch when I ran out of bacon. The base is strong enough to carry whatever you want to experiment with. You could also swap the lettuce for spinach if that's what you've got, use turkey bacon for something lighter, or add avocado if you want to make it feel more luxurious.
- Add croutons just before serving so they stay crunchy and don't turn soggy in the dressing.
- If you're making this ahead for a potluck, pack the bacon and lettuce separately and assemble it fresh.
- A squeeze of fresh lemon juice right before eating brings everything back to life if the salad has been sitting.
Save This is the kind of salad that disappears first at a gathering and gets requested by name at the next one. Once you've made it once, you'll find yourself reaching for it whenever you need something that's easy, reliable, and genuinely good.
Recipe FAQs
- → What type of pasta works best?
Short pasta shapes like rotini, penne, or fusilli hold dressing well and complement the other ingredients perfectly.
- → Can I substitute turkey bacon?
Yes, turkey bacon can be used for a leaner option without sacrificing the crispy texture and smoky flavor.
- → How should I prepare the bacon?
Dice the bacon and cook it in a skillet over medium heat until golden and crispy, then drain on paper towels before mixing in.
- → Is avocado necessary?
Avocado is optional but adds a creamy texture and mild flavor that complements the sharper notes of the dressing.
- → Can the dish be made ahead?
It can be assembled and refrigerated for up to 2 hours before serving to allow flavors to meld without losing crispness.