BLT Pasta Salad (Print Version)

A vibrant mix of pasta, bacon, tomatoes, and crisp lettuce with a creamy dressing.

# Components:

→ 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

# Preparation Steps:

01 - Boil short pasta in salted water according to package directions until al dente. Drain and rinse under cold water; set aside.
02 - Cook diced bacon in a medium skillet over medium heat until crisp, about 8 to 10 minutes. Drain on paper towels.
03 - Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth.
04 - In a large bowl, mix cooked pasta, halved cherry tomatoes, chopped romaine, diced red onion, diced avocado (if using), and crispy bacon.
05 - Pour dressing over the salad and toss gently to evenly coat all ingredients.
06 - Sprinkle with chopped chives or parsley. Serve immediately or chill up to 2 hours before serving.

# Expert Advice:

01 -
  • It comes together in less time than it takes to set the table, but tastes like you fussed.
  • The creamy dressing clings to every twist of pasta without feeling heavy or greasy.
  • You can make it ahead and let it sit in the fridge, which actually makes the flavors better.
  • Even picky eaters go back for seconds because it tastes familiar and comforting.
02 -
  • Rinse the pasta under cold water immediately after draining, or it will clump into a sticky mess that no amount of dressing can fix.
  • Don't add the lettuce until just before serving if you're refrigerating the salad, or it will turn limp and sad.
  • Taste the dressing before tossing it in, because every brand of mayo and mustard is a little different and you might need more lemon or salt.
03 -
  • Use a pasta shape with ridges or twists, because smooth noodles like spaghetti won't hold the dressing and toppings as well.
  • Let the bacon cool completely before adding it to the salad, or the heat will wilt the lettuce and make the dressing runny.
  • If you're doubling the recipe, make extra dressing, because pasta soaks it up faster than you think.
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