Pin it There's something about a BLT pasta salad that stops conversations at a potluck. I made this the summer my neighbor handed me bags of heirloom tomatoes from her garden, insisting I do something special with them. I'd been making the same tired Caesar salad for years, but watching those tomatoes catch the light in my kitchen, I thought about how a classic BLT—the sandwich everyone loves—could become something that feeds a crowd. The bacon crackle, the creamy dressing, the crisp lettuce tossed with cool pasta—it came together like an obvious idea I'd somehow missed.
I'll never forget my cousin's daughter asking for thirds at a family Fourth of July picnic, then asking what made it taste like summer itself. That moment made me realize this salad isn't really about the individual ingredients—it's about how they transform together. The crispy bacon melts into the dressing, the tomatoes release their sweetness, and suddenly you're tasting something that feels both simple and unexpectedly refined.
Ingredients
- Short pasta (300 g): Rotini, penne, or fusilli work best because they hold the dressing and catch the little bits of flavor—avoid spaghetti, which slides right through the other ingredients.
- Streaky bacon (200 g): Don't skip the crispy stage; a few extra minutes over medium heat means the bacon stays textured and doesn't turn limp once it meets the dressing.
- Cherry tomatoes (200 g): Halved tomatoes add bursts of sweet acidity—they're worth seeking out because they don't water down the salad the way larger tomatoes sometimes do.
- Romaine lettuce (100 g): This variety holds up beautifully and doesn't wilt, keeping the salad fresh even if it sits for a couple of hours.
- Red onion (1 small): Finely diced red onion brings a gentle sharpness that balances the richness of the dressing without overpowering anything else.
- Avocado (1, optional): I add this for creaminess and richness, though I chop it just before serving so it doesn't brown and darken the bowl.
- Mayonnaise (120 ml): Use good quality here—it's the base of your dressing, and it makes a noticeable difference in the final flavor.
- Sour cream (60 ml): This adds tanginess and keeps the dressing from being too heavy; it's the secret ingredient that prevents that cloying feeling.
- Fresh lemon juice (2 tbsp): Bright and essential—it cuts through the richness and keeps the salad tasting fresh instead of dated.
- Dijon mustard (1 tbsp): A small amount adds unexpected depth without announcing itself; it's the ingredient people taste but can't quite identify.
- Garlic (1 clove, minced): Fresh garlic is non-negotiable here; jarred garlic turns musty after mixing with the acidic dressing.
- Fresh chives or parsley (2 tbsp): The garnish isn't optional—it adds color and a subtle herbaceous finish that completes the dish.
Instructions
- Cook the pasta until it's just barely tender:
- Boil salted water in a large pot, add pasta, and cook according to package directions but stop a minute before it's completely soft—it'll continue firming as it cools. Drain it, then rinse under cold running water while stirring with your fingers so each piece stays separate.
- Crisp the bacon until it shatters:
- In a large skillet over medium heat, spread your diced bacon in a single layer and let it cook undisturbed for a few minutes, then stir occasionally until the edges turn deep golden and it smells like a breakfast diner. Transfer it to a paper towel-lined plate immediately so the residual heat doesn't overcook it.
- Build the dressing in a quiet moment:
- In a small bowl, whisk mayonnaise and sour cream together until smooth, then add lemon juice, mustard, and minced garlic, whisking until you can't see any streaks. Season gently with salt and pepper—you can always add more, but you can't take it back.
- Combine everything with gentle confidence:
- In a large bowl, toss cooled pasta with tomatoes, lettuce, red onion, and bacon, then pour the dressing over the top and fold everything together slowly, as if you're tucking in a blanket. Add avocado just before this step if you're using it, so it doesn't get bruised.
- Finish with a flourish of green:
- Scatter fresh chives or parsley across the top and serve immediately, or cover and refrigerate for up to two hours before bringing it to the table.
Pin it The first time I served this at a work potluck, it disappeared in twenty minutes, and a colleague actually asked for the recipe before she finished eating her first serving. There's something about the contrast of temperatures and textures—the cool creamy dressing against warm memories of a fresh-from-the-skillet bacon—that makes people lean in and take another bite. It stopped being just pasta salad that day and became something people actually anticipated.
Why This Works as a Crowd Pleaser
This salad sits in the sweet spot between familiar and interesting. Everyone recognizes a BLT, so nothing feels strange or experimental, yet the pasta transforms it into something that feels more refined than a sandwich. The creamy dressing means it doesn't fall apart on a plate or travel poorly, which matters when you're packing a dish for a gathering. It also adapts quietly—skip the avocado if you're budget-conscious, add grilled chicken if you want more protein, use turkey bacon if you prefer lighter flavors.
The Importance of Temperature Control
Pasta salads fail when people serve them warm or room temperature. The cold pasta keeps the dressing bright and fresh instead of heavy and congealed, and it lets each ingredient taste like itself. I learned this after a disastrous batch where I skipped the ice bath and served it thirty minutes later—the whole thing had gelled into something that felt more like a casserole, and nobody touched it. Now I always chill the pasta thoroughly, and I even chill my serving bowl for five minutes before tossing everything together.
Making It Your Own
The architecture of this salad is flexible enough that it welcomes your ideas without losing what makes it work. Some people add sun-dried tomatoes, others include crispy croutons tossed in just before serving, and I've seen versions with a handful of crispy fried onions sprinkled across the top. The dressing is mild enough that it doesn't fight whatever additions you choose, which is the mark of a good base recipe.
- Fresh herbs like dill or tarragon can replace some of the chives if you want to explore different flavor territories.
- A tablespoon of whole grain mustard instead of Dijon adds texture and a different kind of heat.
- Grilled chicken, shrimp, or even crumbled feta can be added without changing the fundamental character of the dish.
Pin it This pasta salad became my reliable answer to the question "what should I bring?" because it never disappoints and it tastes like care without requiring any skill beyond paying attention. It's proof that sometimes the best dishes are the ones that take what people already love and arrange it in a way that feels both obvious and surprising.
Recipe Questions & Answers
- → What type of pasta works best?
Short pasta shapes like rotini, penne, or fusilli hold the dressing well and maintain a satisfying texture.
- → Can I substitute bacon in this dish?
Turkey bacon can be used for a lighter flavor, and adding grilled chicken offers a protein boost.
- → How should the ingredients be combined?
Cook pasta until al dente, crisp the bacon separately, then mix together with fresh vegetables and a creamy dressing before tossing gently.
- → Is it suitable to prepare ahead of time?
The salad can be refrigerated for up to 2 hours before serving to allow flavors to meld without losing crispness.
- → What fresh herbs complement this dish?
Chopped chives or parsley add refreshing, aromatic notes when sprinkled on top before serving.