Picture this: a lazy summer afternoon, the scent of sizzling bacon in the air, and a bowl of pasta so good it makes you forget all about the Classic BLT Sandwich. That’s the magic of this Creamy BLT Pasta Salad—a dish that takes everything we love about that iconic trio (bacon, lettuce, and tomato) and turns it into a fork-friendly, shareable masterpiece. Whether you’re feeding a crowd at a backyard barbecue or just craving something fresh yet indulgent for dinner, this salad delivers.
Why This Recipe Works
- Instant Crowd Favorite: It’s the kind of dish that disappears fast at potlucks.
- Better the Next Day: The flavors meld beautifully in the fridge, making it a meal-prep dream.
- Endlessly Adaptable: Swap ingredients based on what’s in your fridge or dietary needs.
- No Fancy Skills Required: Just simple, straightforward cooking with big rewards.
The Story Behind the Sauce
The BLT sandwich has been a staple since the early 1900s, but let’s be honest—sometimes you want those flavors in a format that doesn’t involve bread crumbs all over your lap. This pasta salad is my tribute to that classic, reinvented for modern gatherings where convenience and flavor go hand in hand.
Essential Ingredients & Tools
For the Pasta
- 1 lb (16 oz) rotini or penne: These shapes have nooks and crannies that trap the dressing perfectly.
For the BLT Goodness
- 12 oz thick-cut bacon: Because flimsy bacon just won’t cut it here.
- 2 cups cherry tomatoes, halved: Little bursts of sweetness in every bite.
- 4 cups romaine lettuce, chopped: Adds that fresh, crisp contrast.
For the Dressing
- 1 cup mayonnaise: The creamy backbone of the dressing.
- ½ cup sour cream: For a touch of tang.
- 2 cloves garlic, minced: Because everything’s better with garlic.
- 2 tbsp lemon juice: To brighten up the richness.
- 1 tsp black pepper: A must for balancing flavors.
Tools You’ll Need
- Large pot: For boiling the pasta.
- Skillet: For cooking the bacon.
- Mixing bowls: For tossing the salad and whisking the dressing.
- Whisk: To emulsify the dressing.
- Colander: For draining the pasta.
- Tongs, knife, cutting board: Basic prep tools.
Serves: 6–8 | Prep: 20 min | Cook: 15 min | Total: 35 min + chilling
How to Make Creamy BLT Pasta Salad
- Cook the Pasta Like a Pro
Bring a large pot of salted water to a boil—salty like the sea, as chefs say. Add the 1 lb (16 oz) rotini or penne and cook until it’s al dente, which means it should still have a little bite to it. Drain it and give it a quick rinse under cold water to stop the cooking. Shake off any excess water—no one wants a watery salad.
- Bacon That’s Crispy, Not Burnt
Lay the 12 oz thick-cut bacon in a cold skillet, then turn the heat to medium. Starting cold lets the fat render slowly, so you get evenly crispy strips without the burnt spots. Once golden, transfer to paper towels to drain, then crumble it while it’s still warm. Save 1 tbsp of that glorious bacon fat to stir into the dressing for extra smoky depth.
- Prep the Veggies for Maximum Impact
Halve the 2 cups cherry tomatoes—big enough to notice, small enough to distribute evenly. Pat the 4 cups romaine lettuce bone-dry with a clean towel; soggy lettuce is the enemy here. Mince the 2 cloves garlic finely so it doesn’t overpower any single bite.
- Whisk the Dressing Until It’s Smooth
In a bowl, combine the 1 cup mayonnaise, ½ cup sour cream, 2 cloves minced garlic, 2 tbsp lemon juice, and 1 tsp black pepper. Whisk it like you mean it—about 30 seconds—until it’s silky and smooth. If you’re feeling fancy, drizzle in that reserved bacon fat for an extra layer of flavor. Taste and tweak: more lemon for brightness, a pinch of sugar if it needs balancing.
- Bring It All Together
In a large bowl, gently toss the 1 lb (16 oz) cooked pasta, 12 oz crumbled bacon, 2 cups halved cherry tomatoes, and 4 cups chopped romaine lettuce. Add the dressing in two rounds, tossing lightly between each addition. This way, everything gets coated evenly without turning into a mushy mess.
- Let It Chill (Like a Good Marinade)
Cover and refrigerate for at least 1 hour. This is when the magic happens—the flavors mingle, the dressing soaks in, and every bite becomes irresistible. Give it a stir before serving and top with a little extra bacon for crunch.
Pro Technique
Bacon That’s Crispy Every Time
Cook it over medium heat, flipping every 2 minutes. Slow and steady wins the race here. Drain it on a wire rack instead of paper towels to keep it crispy—steam is the enemy of crunch.
Keep the Greens Crisp
Toss the pasta with half the dressing first, then add the veggies and the rest. This creates a barrier so the lettuce stays fresh. Or, if you’re serving later, add the lettuce just before digging in.
Chef’s Wisdom
Pasta Salad Rule #1
Undercook the pasta by 1 minute—it’ll soften more as it chills. Rinsing stops it from overcooking, especially important for gluten-free pasta, which can get gummy if not rinsed well.
Brighten Up Creamy Dressings
If the dressing feels too heavy, add a splash of vinegar or lemon zest. If it thickens in the fridge, loosen it with a little milk or pasta water. And always season in stages—salt draws moisture out of veggies, so adjust just before serving.
Storage & Freshness Guide
Short-Term Storage
Keep it in an airtight container for 3–4 days. A paper towel on top absorbs condensation—your salad’s worst enemy.
Reviving Leftovers
If it dries out, drizzle with 1–2 tsp olive oil or milk and toss. Add fresh lettuce or herbs to bring back the vibrancy. Skip the microwave—cold is the way to go here.
Food Safety Note
Don’t leave it out for more than 2 hours. Mayo-based dressings and summer heat don’t mix well. For outdoor events, nest the bowl in ice to keep it cool.
Nutrition Profile
Indulgent yet balanced, this salad packs protein from the bacon and freshness from the veggies.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 480 |
| Protein | 12g |
| Carbohydrates | 45g |
| Fat | 28g |
| Fiber | 3g |
Ingredient Variations and Their Impact
- Gluten-Free Pasta
Swap: Brown rice or chickpea pasta works great. Just watch the cooking time—it can go from al dente to mushy fast.
Upgrade: Toast the dry pasta in a skillet with olive oil before boiling for a nutty twist.
- Turkey Bacon
Swap: Leaner but still tasty. Fry it with a bit of oil to make up for the missing fat.
Upgrade: Brush with maple syrup before cooking for a sweet-smoky kick.
- Greens Galore
Swap: Kale or spinach holds up better if you’re making it ahead. Massage kale with olive oil to soften it.
Upgrade: Toss in some arugula for a peppery punch.
- Lighter Dressing
Swap: Greek yogurt instead of sour cream adds tang and probiotics. Thin it with buttermilk if needed.
Upgrade: A teaspoon of Dijon mustard deepens the flavor.
- Tomato Twist
Swap: Sun-dried tomatoes (oil-packed) bring intense sweetness. Chop them fine so they’re not overpowering.
Upgrade: Use the oil from the jar in the dressing—it’s packed with flavor.
Perfect Pairings
Complementary Dishes
- Garlic Bread: Crispy, buttery, and perfect for sopping up any extra dressing. Rub a raw garlic clove on toasted bread for extra zing.
- Grilled Corn: Charred kernels echo the smokiness of the bacon. Sprinkle with chili powder for a kick.
Drinks
- Iced Hibiscus Tea: Tart and refreshing, it cuts through the richness. Brew it strong to stand up to the bold flavors.
- Sauvignon Blanc: A citrusy white wine that pairs beautifully with the lemon in the dressing.
Something Sweet
- Lemon Bars: Their zesty tang cleanses the palate. A dusting of powdered sugar makes them look fancy.
- Berry Parfait: Layers of Fresh Berries and Whipped Cream—light, fruity, and the perfect ending.
FAQs
- Q: Can I make this vegan?
A: Absolutely! Swap in vegan mayo, coconut yogurt, and tempeh bacon.
- Q: How long can it sit out at a party?
A: Up to 2 hours at room temp—after that, get it back in the fridge.
- Q: Can I add cheese?
A: Oh yes. Feta or sharp cheddar would be delicious.
Creamy BLT Pasta Salad: The Ultimate Summer Showstopper
Whip up this Creamy BLT Pasta Salad for your next BBQ! Loaded with bacon, tomatoes, and a dreamy dressing, it’s the ultimate crowd-pleaser. Get the recipe now!
Ingredients
For the Pasta
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1 lb rotini or penne (16 oz)
For the BLT Components
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12 oz thick-cut bacon
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2 cups cherry tomatoes (halved)
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4 cups romaine lettuce (chopped)
For the Dressing
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1 cup mayonnaise
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½ cup sour cream
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2 cloves garlic (minced)
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2 tbsp lemon juice
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1 tsp black pepper
Instructions
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Cook 1 lb (16 oz) rotini or penne in salted boiling water until al dente. Drain and rinse under cold water.01
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Cook 12 oz thick-cut bacon in a skillet until crispy. Crumble and reserve 1 tbsp bacon fat.02
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Halve 2 cups cherry tomatoes, chop 4 cups romaine lettuce, and mince 2 cloves garlic.03
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Whisk 1 cup mayonnaise, ½ cup sour cream, 2 cloves minced garlic, 2 tbsp lemon juice, 1 tsp black pepper, and reserved bacon fat until smooth.04
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Toss 1 lb (16 oz) cooked pasta, 12 oz crumbled bacon, 2 cups halved cherry tomatoes, and 4 cups chopped romaine lettuce with dressing in two batches.05
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Chill for at least 1 hour before serving.06
