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BLT Pasta Salad

Creamy BLT pasta salad with bacon, tomatoes, and lettuce in a bowl.
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This crowd-pleasing pasta salad transforms the classic flavors of a BLT sandwich into a shareable dish. A creamy, tangy dressing made with mayonnaise, sour cream, and starchy pasta water coats every noodle, while crisp romaine, juicy tomatoes, and smoky bacon provide the perfect fresh and savory crunch. It’s ideal for potlucks, summer gatherings, or a quick family meal.

Ingredients

Scale
  • 1 pound short pasta (like rotini, fusilli, or elbow macaroni)
  • 1 pound thick-cut bacon, cooked until crisp and crumbled
  • 2 cups cherry or grape tomatoes, halved
  • 1 head romaine lettuce, chopped (about 6 cups)
  • 1/2 small red onion, finely diced
  • 1 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/4 cup reserved pasta cooking water
  • 1/2 cup shredded Parmesan cheese (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Before draining, carefully scoop out 1/2 cup of the starchy pasta water and set aside. Drain pasta and rinse briefly under cool water to stop cooking.
  2. While pasta cooks, fry bacon in a skillet until very crisp. Drain on paper towels, then crumble or chop.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream, red wine vinegar, Dijon mustard, garlic powder, smoked paprika, and black pepper. Whisk in 1/4 cup of the reserved pasta water until the dressing is smooth and pourable.
  4. Add the cooled pasta, halved tomatoes, diced red onion, and about two-thirds of the crumbled bacon to the bowl with the dressing. Gently toss until evenly coated. If using, fold in Parmesan cheese.
  5. Right before serving, fold in the chopped romaine lettuce. Transfer to a serving platter and top with the remaining crumbled bacon.

Notes

For best results, always cook pasta al dente and rinse it to prevent mushiness. Do not skip reserving the starchy pasta water, as it is key for a creamy, clinging dressing. Add the lettuce at the very last minute to keep it crisp. The salad can be made ahead by storing the dressed pasta (without lettuce) and lettuce separately in the fridge for up to a day.

Nutrition

Find it online: https://www.homestyletable.com/blt-pasta-salad-2/