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BLT Pasta Salad: A Creamy, Crunchy Twist on a Classic Favorite

BLT Pasta Salad brings together three familiar favorites—crispy bacon, juicy tomatoes, and crisp lettuce—and turns them into a colorful, satisfying pasta dish. Tossed with a creamy, tangy dressing and finished with fresh herbs, it is an easy recipe that works beautifully for picnics, potlucks, family lunches, and casual dinners.

The key to making a great BLT Pasta Salad is balancing textures. The pasta should be tender but firm, the bacon should remain crisp, and the tomatoes should add freshness without making the salad watery. Preparing each component properly makes a noticeable difference in the finished dish.

Ingredients

For the Salad

12 ounces (340 g) rotini, fusilli, or bow-tie pasta
8 ounces (225 g) bacon
2 cups cherry or grape tomatoes, halved
3 cups chopped romaine or iceberg lettuce
½ cup finely diced red onion
½ cup shredded cheddar cheese
2 tablespoons chopped fresh parsley or chives

For the Creamy Dressing

¾ cup mayonnaise
¼ cup sour cream or plain Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and freshly ground black pepper, to taste

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until it is al dente.

Avoid overcooking the pasta. Since it will be mixed with a creamy dressing, slightly firm pasta holds its shape better and gives the salad a pleasant bite.

Once cooked, drain the pasta thoroughly and rinse it briefly under cold water to stop the cooking process and cool it down.

Spread the pasta out in a large bowl or on a baking sheet for a few minutes so excess moisture can evaporate. This small step helps prevent the dressing from becoming diluted.

Step 2: Prepare the Bacon

While the pasta cooks, prepare the bacon.

Place the bacon in a skillet over medium heat and cook until deeply golden and crisp, turning as needed. Transfer it to a paper towel-lined plate to absorb excess grease.

Allow the bacon to cool completely before chopping it into small pieces.

For the best texture, reserve a small handful of the crispy bacon to sprinkle over the salad immediately before serving. Keeping some bacon separate prevents it from becoming soft after sitting in the dressing.

Step 3: Prepare the Fresh Ingredients

Wash the tomatoes and lettuce thoroughly and dry them well.

Cut the cherry tomatoes in half. Chop the lettuce into small, bite-sized pieces and finely dice the red onion.

If your tomatoes are particularly juicy, gently remove some of the excess seeds and liquid. This helps keep the pasta salad from becoming watery.

The lettuce should be added relatively close to serving time so it stays crisp.

Step 4: Make the Dressing

In a medium bowl, combine the mayonnaise, sour cream or Greek yogurt, lemon juice, Dijon mustard, honey, garlic powder, and onion powder.

Whisk everything together until smooth and creamy.

Taste the dressing and season with salt and freshly ground black pepper. If you prefer a brighter flavor, add a little more lemon juice. For a slightly sweeter dressing, add another small amount of honey.

The dressing should taste flavorful on its own because the pasta will mellow its intensity once everything is combined.