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BLT Pasta Salad

Creamy BLT pasta salad with bacon, lettuce, and tomatoes on rotini.
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This dish transforms the classic sandwich into a hearty and creamy pasta salad. It combines crispy bacon, juicy tomatoes, and crisp lettuce with tender pasta in a tangy, smoky dressing. Perfect for picnics, potlucks, or an easy weeknight dinner.

Ingredients

Scale
  • 1 pound short pasta (like rotini, fusilli, or elbow macaroni)
  • 1 pound thick-cut bacon, chopped
  • 3 cups chopped romaine or iceberg lettuce
  • 2 cups cherry or grape tomatoes, halved
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk (or whole milk with a squeeze of lemon)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1/2 cup thinly sliced green onions
  • 1 cup shredded sharp cheddar cheese (optional)

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package directions for al dente. Drain and rinse briefly under cool water. Set aside.
  2. While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Transfer to a paper towel-lined plate to drain. Reserve 1 tablespoon of the bacon fat.
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream, buttermilk, apple cider vinegar, garlic powder, onion powder, smoked paprika, and the reserved bacon fat. Season generously with salt and pepper.
  4. Add the cooled pasta, most of the crispy bacon (reserve some for garnish), halved tomatoes, and green onions to the bowl with the dressing. Gently fold everything together until coated. If using, fold in the shredded cheddar cheese.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Just before serving, fold in the chopped lettuce. Transfer to a serving platter and top with the reserved crispy bacon and extra green onions.

Notes

For the best texture, add the lettuce just before serving to keep it crisp. The salad (minus the lettuce) can be made up to a day in advance. For a lighter version, use Greek yogurt and light mayo. Gluten-free pasta works well.

Nutrition

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