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BLT Pasta Salad

Creamy BLT pasta salad with bacon, tomatoes, lettuce, and glossy dressing

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This recipe transforms the classic sandwich into a shareable, make-ahead pasta salad. It features smoky bacon, juicy tomatoes, and crisp lettuce tossed in a creamy tomato dressing. Perfect for potlucks, picnics, or a no-cook dinner.

Ingredients

Scale
  • 1 pound short pasta (rotini, fusilli, or farfalle)
  • 1 pound thick-cut bacon
  • 1 pint cherry or grape tomatoes, halved
  • 1 head romaine lettuce, chopped
  • 1/2 small red onion, finely diced
  • Fresh chives for garnish (optional)
  • 1 cup mayonnaise
  • 1/3 cup tomato paste
  • 1/4 cup buttermilk (or whole milk)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Cook the pasta in a large pot of salted boiling water until al dente. Drain and rinse under cool water.
  2. While pasta cooks, bake bacon on a sheet at 400°F for 15-20 minutes until crisp. Drain, cool, and chop.
  3. In a medium bowl, whisk together mayonnaise, tomato paste, buttermilk, vinegar, sugar, garlic powder, smoked paprika, salt, and pepper until smooth.
  4. In a large bowl, combine cooled pasta, most of the bacon (reserve some for garnish), tomatoes, and red onion.
  5. Pour about three-quarters of the dressing over the pasta mixture and gently fold until evenly coated. Add more dressing if desired.
  6. Cover and refrigerate the salad for at least 1 hour to allow flavors to meld.
  7. Just before serving, fold in the chopped romaine lettuce. Garnish with reserved bacon and chives.

Notes

For best results, ensure pasta and bacon are completely cool before mixing with dressing. Add lettuce just before serving to keep it crisp. Salad can be made up to 2 days ahead; store components separately and combine a few hours before eating.

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