BLT Pasta Salad
This BLT pasta salad combines crispy bacon, juicy tomatoes, crunchy romaine, and a creamy tangy dressing for a crowd-pleasing dish perfect for potlucks, BBQs, or easy meal prep.
Servings: 6 servings
Calories: 540kcal
Cost: 3
Equipment
- large pot
- skillet
- colander
- mixing bowl
- whisk
Ingredients
- 300 g rotini, penne, or farfalle pasta
- 200 g thick-cut bacon
- 250 g cherry or grape tomatoes, halved
- 1 head romaine lettuce, chopped
- 3/4 cup mayonnaise
- 3 tbsp sour cream
- 1.5 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp sugar
- salt and black pepper to taste
- 100 g sharp cheddar cheese, cubed (optional)
- 1/4 red onion, finely diced
- fresh chives or parsley, chopped
- 1 avocado, diced (optional)
Instructions
- Cook bacon in a skillet over medium heat until crispy. Transfer to paper towels, cool, and crumble. Set aside.
- Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions.
- Drain and rinse pasta under cold water until fully cooled. Shake well and let drain thoroughly.
- In a bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, sugar, salt, and pepper.
- In a large bowl, toss pasta with most of the dressing until evenly coated. Reserve some dressing for later.
- Add cherry tomatoes, cheddar cheese, and red onion. Toss gently to combine.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, toss with reserved dressing, fold in romaine lettuce, and top with crispy bacon, herbs, and avocado if using.
Notes
Keep bacon and romaine separate until just before serving to maintain crisp texture. Reserve some dressing to refresh the salad before serving. Store in the fridge up to 4 days. Add avocado only at serving time if using.