Creamy BLT Pasta Salad (Ready in 30 Minutes)
BLT pasta salad takes everything you love about the classic sandwich (crispy bacon, juicy tomatoes, crunchy lettuce) and turns it into a creamy, satisfying side dish that comes together in about half an hour.
It’s the kind of thing you can throw together on a busy weeknight or bring to a potluck, and it actually tastes better after a little time in the fridge.
What Makes This BLT Pasta Salad So Good
I keep coming back to this one because it hits all the BLT notes without any fuss. The bacon stays crisp, the tomatoes bring a pop of acidity, and the romaine gives it that fresh crunch, even after it sits. The creamy dressing is just enough to coat everything, not drown it.
And unlike a sandwich, you can serve a crowd without toasting a mountain of bread. The sour cream in the dressing keeps it from feeling heavy, and a little lemon juice brightens it all up.
Ingredients
- 8 oz rotini or farfalle pasta: anything with ridges holds the dressing well
- 6 slices thick-cut bacon: for the meatiest crunch
- 1 pint cherry tomatoes: halved; they’re sweeter and less watery than large tomatoes
- 2 cups chopped romaine lettuce: gives that classic BLT crunch
- 1/2 cup mayonnaise: full-fat for the creamiest dressing
- 1/4 cup sour cream: adds tang and keeps the dressing light
- 1 tbsp fresh lemon juice: brightens the whole thing
- Salt and black pepper: to taste
- 2 tbsp chopped fresh basil or chives (optional): for a little freshness if you have it
Variations / Substitutions
- Bacon swap: turkey bacon, pancetta, or even crispy tempeh bacon all work.
- Tomato swap: sun-dried tomatoes (oil-packed, drained and chopped) give a more intense flavor.
- Lettuce swap: iceberg lettuce adds extra snap; baby spinach makes it slightly softer.
- Dairy-free: use vegan mayo and plain unsweetened coconut yogurt; add a little extra lemon to mimic the tang.
If you enjoy this, you’ll also like our Classic Macaroni Salad.
How to Make BLT Pasta Salad
Step 1: Cook and Cool the Pasta
Bring a large pot of salted water to a boil. Add the 8 oz pasta and cook until al dente, about 8 to 10 minutes. The pasta should be tender but still firm to the bite. Drain, then rinse under cold water to stop the cooking. Let it drain thoroughly so the dressing doesn’t get watered down.
Step 2: Crisp the Bacon
While the pasta is cooking, place the 6 slices of bacon in a cold skillet and set it over medium heat. Cook for 4 to 5 minutes per side, until golden and crispy. You’ll hear the sizzle quiet as it crisps. Transfer to a paper towel-lined plate to drain and cool, then crumble or chop it.
Step 3: Whisk the Dressing
In a large salad bowl, combine the 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon lemon juice, and a pinch of salt and pepper. Whisk until smooth. Give it a taste; you want a nice tang to balance the richness, so add more lemon or salt if needed.
Step 4: Toss and Serve the Salad
Add the cooled pasta, the halved cherry tomatoes, and the crumbled bacon to the bowl with the dressing. Toss until everything is evenly coated. Right before serving, fold in the 2 cups of chopped romaine lettuce so it stays crisp. Spoon the salad onto plates or into a serving bowl, and top with a little extra bacon and a scatter of fresh basil if you like.
A Few Tips for the Best BLT Pasta Salad
- Cook the pasta just to al dente; overcooked pasta gets mushy in the salad.
- Use thick-cut bacon for extra crunch and smoky flavor.
- Add the lettuce at the very last minute to keep it crisp.
- If you like a little heat, stir a pinch of smoked paprika or cayenne into the dressing.
- For the creamiest result, let the dressing sit for 10 minutes before tossing so the flavors meld.
Scaling it up for a crowd is simple:
| Servings | Pasta | Bacon | Cherry Tomatoes | Dressing |
|---|---|---|---|---|
| 6 | 8 oz | 6 slices | 1 pint | As written |
| 12 | 16 oz | 12 slices | 2 pints | Double |
| 18 | 24 oz | 18 slices | 3 pints | Triple |
Keeping Leftovers Fresh
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The lettuce will wilt after the first day; when you’re ready to eat the rest, toss in a fresh handful of chopped romaine to bring back the crunch. The dressing and bacon keep well, but if the bacon loses its crispness, you can warm it in a dry skillet for a minute.
What Goes Well With BLT Pasta Salad
This salad is a side dish that pairs especially well with grilled chicken, burgers, or sausages. The creamy, tangy dressing cuts through the richness of grilled meats, while the crunch from the bacon and lettuce adds contrast. For a summer spread, serve it alongside corn on the cob and a pitcher of iced tea.
Frequently Asked Questions
Can I use a different pasta shape?
Yes, any pasta with ridges or twists holds the dressing well. Rotini, fusilli, and farfalle are all great choices. Long noodles like spaghetti are not ideal here.
Is there a way to make this vegetarian?
You can skip the bacon entirely and add a teaspoon of smoked paprika to the dressing for that smoky note. Crushed smoked almonds sprinkled on top also work nicely.
Can I substitute Greek yogurt for the sour cream?
Yes, plain whole-milk Greek yogurt gives a similar tang and thickness. You may want to reduce the lemon juice slightly since yogurt is tangier than sour cream.
Can I add avocado?
Absolutely. Cut a ripe avocado into chunks and fold it in just before serving so it doesn’t brown. It adds creaminess and a buttery texture.
BLT Pasta Salad Recipe
Ingredients
Method
- Cook pasta in salted boiling water until al dente, 8 to 10 minutes. Drain, rinse with cold water, and let drain well.
- Place bacon in a cold skillet, set over medium heat, and cook 4 to 5 minutes per side until crisp. Transfer to a paper towel-lined plate, cool, then crumble.
- In a large bowl, whisk together mayonnaise, sour cream, lemon juice, salt, and pepper. Taste and adjust seasoning.
- Add pasta, tomatoes, and crumbled bacon to the bowl; toss to coat. Fold in lettuce just before serving. Top with extra bacon and basil if using.
