Blt Pasta Salad

My grandmother kept a battered orange mixing bowl that lived on the counter every summer, and she swore it made everything taste like sunshine. When she pulled out that bowl and the sizzle of bacon hit the screen door breeze, we all knew picnic time had arrived. I still hear the crackle of bacon and feel the cool, leafy crunch of lettuce as I fold it into warm pasta — that contrast of hot and cool is the nostalgia that made me marry the classic BLT into this pasta salad. It’s bright, crunchy, creamy, and ridiculously easy — the kind of dish I make when friends drop by or when I want to pretend my kitchen smells like a backyard barbecue.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 15 minutes (plus chilling)
• Total Time: 35 minutes (plus 20–30 minutes chill)

Why This Recipe is Awesome

This BLT Pasta Salad hits the comfort-food sweet spot without being heavy. You get the smoky crunch of bacon, the juicy pop of cherry tomatoes, crisp green lettuce, and pillowy pasta tossed in a tangy, creamy dressing. It’s a texture party — chewy pasta, crunchy bacon, silky dressing — and it holds up at potlucks, picnics, and weeknight dinners. It’s so simple even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 16 oz rotini or farfalle pasta (about 1 box)
• 8 oz bacon (about 8–10 slices), cooked until crisp
• 2 cups cherry or grape tomatoes, halved
• 4 cups romaine or Boston lettuce, chopped into bite-sized pieces
• 1/4 cup red onion, thinly sliced
• 1/2 cup shredded cheddar (optional)
• 2 tbsp chopped chives or green onions
• Salt and freshly ground black pepper, to taste

For the Sauce / Garnish:

• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt (or extra mayo for richer dressing)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp honey or maple syrup
• 1/2 tsp smoked paprika (or regular paprika)
• Salt and pepper to taste
• Extra bacon crumbles and chopped parsley for garnish

How I Make It

Step 1:

Bring a large pot of salted water to a rolling boil and add the pasta. Cook until just al dente — usually about 9–11 minutes for rotini. I taste-test at 8 minutes and again at 10; you want a little bite so it holds up in the salad. Drain and rinse under cold water to stop the cooking and cool the pasta quickly. Toss with a drizzle of olive oil so it doesn’t clump.

Step 2:

While the pasta cooks, crisp the bacon. I pan-fry for the fastest cleanup: lay strips in a cold skillet, turn heat to medium, and let them sizzle and brown — flip occasionally until crisp, about 8–10 minutes. (Tip: if you prefer hands-off, bake on a rimmed sheet at 400°F for 15–18 minutes.) Transfer bacon to paper towels and chop once cooled.

Step 3:

Whisk the dressing in a bowl: mayo, Greek yogurt, lemon juice, Dijon, apple cider vinegar, honey, and smoked paprika. Taste and season with salt and pepper. The dressing should taste a touch brighter than you want — it mellows when it chills with the pasta.

Step 4:

In a big mixing bowl, combine the cooled pasta, chopped bacon, halved tomatoes, sliced red onion, and shredded cheddar if using. Pour the dressing over and gently fold with a spatula until everything glows with creamy coating. Add chopped lettuce last so it stays crunchy.

Step 5:

Chill the salad for at least 20–30 minutes to let flavors marry. Right before serving, give it a final toss, adjust salt and pepper, and garnish with extra bacon crumbles, chopped parsley, and a little lemon zest if you want a bright finish. Serve cold or at cool room temperature.

Pro Tips

• Crisp bacon evenly: cook in a cold pan and let it slowly render fat; or bake at 400°F for 15–18 minutes for hands-off perfection.
• Don’t add lettuce too early — fold it in right before serving so it keeps that refreshing crunch.
• Make the dressing a day ahead for faster assembly; keep it chilled separately and toss right before serving if you prefer super-crisp lettuce.
• Short on time? Use pre-cooked bacon or microwave bacon between paper towels for about 3–4 minutes until crisp.

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 cooked shredded chicken (cook to 165°F) for a heartier salad—changes flavor but keeps the comfort factor.
• Use turkey bacon or tempeh bacon for a lighter or vegetarian-friendly option; texture will be less greasy, more chewy.
• Gluten-free? Use a gluten-free pasta—texture stays similar, just watch cook time.
• Dairy-free: skip the Greek yogurt and use extra mayo or a dairy-free mayo alternative.

Variations & Tips

• Spicy: add 1–2 tbsp chopped pickled jalapeños or a pinch of cayenne to the dressing.
• Kid-friendly: swap red onion for finely diced cucumber or omit onions entirely.
• Vegetarian: crisp tempeh or smoked tofu replaces bacon; add a touch of liquid smoke for that smoky note.
• Summer twist: fold in 1 cup fresh corn kernels (blanched or grilled) for sweetness and color.
• Herby upgrade: swap parsley for basil and add a drizzle of basil oil for an Italian vibe.
• Creative twist: stir in crumbled feta and kalamata olives for a Mediterranean BLT-Pasta mashup.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the pasta, dressing, and bacon up to a day ahead and store separately in the fridge. Assemble and add lettuce just before serving for the best texture. The salad holds in the fridge for up to 3 days, though lettuce softens over time.

Can I double the recipe?

Sure thing. Use a larger bowl and, if baking bacon, use two sheet pans to avoid overcrowding. Timing for pasta stays the same; you might need two pots to keep things moving.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for pasta that’s al dente (a slight bite), golden, crisp bacon edges, and bright, plump tomatoes. The dressing should coat everything without pooling at the bottom.

What if I don’t have ingredient X?

If you don’t have Greek yogurt, use more mayo. No cherry tomatoes? Dice up Roma tomatoes and drain excess seeds. No Dijon? swap with a teaspoon of yellow mustard and a pinch of sugar.

How I Like to Serve It

I love this on warm evenings with a green salad and cold beer, or as the star at a backyard potluck where it holds its own next to burgers and corn on the cob. It also makes a perfect weekday lunch — I pack it in a container and add extra crisp lettuce at work. For brunch, top with a soft-boiled egg and call it fancy.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Add fresh lettuce when serving if you want renewed crunch.
• If substituting chicken, cook until the internal temp reaches 165°F for safety.

Final Thoughts

Closing: This BLT Pasta Salad feels like summer in a bowl — smoky, bright, and utterly satisfying. Now go impress someone — or just yourself — with your homemade masterpiece!