BLT Pasta Salad (Print Version)

Crisp bacon, juicy tomatoes, and fresh lettuce blend with pasta and creamy dressing for a vibrant dish.

# What You Need:

→ Pasta

01 - 10 oz short pasta (rotini, penne, or fusilli)

→ Bacon

02 - 7 oz streaky bacon, diced

→ Vegetables

03 - 7 oz cherry tomatoes, halved
04 - 3.5 oz romaine lettuce, chopped
05 - 1 small red onion, finely diced
06 - 1 avocado, diced (optional)

→ Dressing

07 - ½ cup mayonnaise
08 - ¼ cup sour cream
09 - 2 tbsp fresh lemon juice
10 - 1 tbsp Dijon mustard
11 - 1 garlic clove, minced
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tbsp chopped fresh chives or parsley

# How To Make:

01 - Boil short pasta in salted water until al dente, drain, rinse with cold water, and set aside.
02 - In a skillet over medium heat, cook diced bacon until golden and crispy, about 8 to 10 minutes; drain on paper towels.
03 - Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
04 - In a large bowl, mix cooled pasta, cherry tomatoes, romaine lettuce, red onion, optional avocado, and cooked bacon.
05 - Pour dressing over the mixture and toss gently to coat evenly.
06 - Sprinkle with chopped chives or parsley and serve immediately or refrigerate for up to 2 hours.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, and people always ask for seconds.
  • The bacon stays crispy even when the salad sits in the fridge, which feels like kitchen magic.
  • It works for a small family dinner or feeds a crowd at a picnic without any fuss.
02 -
  • Bacon loses its crispness in about an hour once it's mixed with the dressing, so add it fresh or keep it separate until the last moment if you're planning to eat this in a few hours.
  • Don't dress this too far ahead—the lettuce will start to wilt even in the fridge, which is why you wait to add it if you're making this more than thirty minutes early.
03 -
  • Toast your pasta lightly in a dry skillet after it's cooled to add a subtle nutty flavor that makes people wonder what you did differently.
  • Make the dressing the day before and let the garlic flavor develop while it sits in the fridge—it tastes deeper and more integrated when you serve it the next day.
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