Save to Pinterest My dad started making BLT pasta salad for summer block parties back when I was barely tall enough to reach the stovetop. The entire neighborhood would drift toward our backyard whenever they smelled bacon frying, and honestly, that tradition stuck. I have carried this recipe through dorm rooms, first apartments, and now my own backyard, because nothing clears a crowd faster than setting this bowl on a picnic table.
Last summer, I made this for a potluck at my friends new apartment with maybe twenty people crammed onto a tiny balcony. Someone literally clapped when I walked in with the bowl. The best part was watching my friends roommate take a tentative bite, then immediately ask for the recipe instead of going back for the veggie platter.
Ingredients
- 300 g (10 oz) short pasta: Rotini catches the dressing in every curl, but penne works beautifully toojust choose something with ridges or texture
- 200 g (7 oz) streaky bacon: The smoky fat renders into the dressing as it tosses, so buy the good stuff and dice it before cooking for even crisping
- 200 g (7 oz) cherry tomatoes: They burst between bites instead of turning watery like larger tomatoes, and halving them releases just enough juice to mingle with the cream
- 100 g (3.5 oz) romaine lettuce: Sturdy enough to stay crisp for hours, unlike delicate greens that wilt the second dressing touches them
- 1 small red onion: Finely diced so you get pops of sharp sweetness without overwhelming every single bite
- 1 avocado, optional: Adds creamy richness that balances the salty bacon, though the salad is plenty satisfying without it
- 120 ml (½ cup) mayonnaise: Real mayo makes the dressing cling to every nook of the pasta, so skip the light version here
- 60 ml (¼ cup) sour cream: Tang cuts through the rich bacon and mayo, keeping the dressing from feeling heavy
- 2 tbsp fresh lemon juice: Brightens everything and keeps the avocado from browning if you choose to add it
- 1 tbsp Dijon mustard: Just enough sharpness to make the dressing taste like something from a fancy deli counter
- 1 garlic clove, minced: One clove goes a long waymince it finely so nobody bites into a raw garlic chunk
- Salt and freshly ground black pepper: The bacon brings salt, so taste before adding much, but plenty of black pepper wakes up the cream
- 2 tbsp chopped fresh chives or parsley: Makes the whole thing look intentional and guests will think you put way more effort into it than you actually did
Instructions
- Cook the pasta until perfectly al dente:
- Boil it in aggressively salted water, then rinse immediately under cold water to stop the cooking and cool it down for mixing
- Crisp the bacon in a hot skillet:
- Cook diced bacon over medium heat until golden and rendered, about 8 to 10 minutes, then drain on paper towels so it stays crunchy
- Whisk together the creamy dressing:
- Combine mayonnaise, sour cream, lemon juice, Dijon, garlic, salt, and pepper until smooth, tasting and adjusting as you go
- Combine everything in a large bowl:
- Toss cooled pasta with cherry tomatoes, romaine, red onion, avocado if using, and all that crispy bacon
- Dress the salad gently:
- Pour the dressing over and fold carefully so you do not mash the avocado or bruise the lettuce
- Garnish and serve:
- Sprinkle fresh chives or parsley on top, then either serve immediately or refrigerate for up to 2 hours before the party
Save to Pinterest This pasta salad showed up at my Fourth of July party three years in a row before someone finally pointed out I had never actually written down the recipe. My neighbor asked for it on a paper napkin, which says everything about how much people appreciate something that actually travels well and tastes like summer.
Make It Yours
Grilled chicken or rotisserie shreds turn this into a full meal if you are feeding a hungry crowd after a long day at the beach. Turkey bacon works if you need something lighter, though the smoky depth will be different. Romaine holds up best, but iceberg or baby spinach will do in a pinch.
Serving Strategy
This salad tastes best after sitting for about an hour, so make it ahead and let the flavors meld in the refrigerator. Toss gently right before serving to redistribute any dressing that settled at the bottom. Add croutons at the very last second for texture if you want extra crunch.
Storage Success
The salad keeps for a day or two in the fridge, though the lettuce will gradually soften. If you are prepping more than a few hours ahead, keep the bacon separate and fold it in just before serving. Leftovers actually make a surprisingly solid lunch straight from the container.
- Toast extra bacon and store it separately for sprinkling over leftovers the next day
- Add a splash of cream or extra mayo before serving leftovers if the dressing has thickened
- Hold back on the avocado until the last minute if you are making this more than a few hours ahead
Save to Pinterest Every time I make this, someone asks for the recipe, and every time I am reminded that the simplest dishes are often the ones people remember most.
Recipe FAQs
- → What type of pasta works best for this salad?
Short pasta shapes like rotini, penne, or fusilli hold the dressing well and provide a good texture.
- → Can I substitute bacon in this dish?
Turkey bacon offers a leaner alternative, maintaining the savory crunch without overpowering flavors.
- → Is it necessary to rinse the pasta after cooking?
Rinsing cools the pasta to prevent overcooking and helps achieve the desired texture for mixing with other ingredients.
- → How should I store leftovers?
Keep the salad covered in the refrigerator for up to two hours to preserve freshness and texture.
- → What can be added for extra flavor or texture?
Grilled or shredded rotisserie chicken adds protein, while croutons provide a crunchy contrast when added just before serving.