This BLT pasta salad takes all the best parts of a classic BLT sandwich and turns them into a creamy, loaded pasta salad that’s perfect for cookouts, potlucks, and easy weeknight dinners.
Crispy bacon, juicy tomatoes, and crunchy lettuce tossed with tender rotini pasta and a creamy dressing — this BLT pasta salad is a summer staple you’ll want to make all year long. It comes together in about 20 minutes and feeds a crowd without any fuss. Every bite has that salty, smoky bacon flavor mixed with cool, crisp vegetables and a tangy dressing that ties it all together.
This is the kind of side dish that disappears fast at every gathering. And honestly, it’s hearty enough to be a meal on its own.
WHAT IS BLT PASTA SALAD?
BLT pasta salad takes the classic bacon, lettuce, and tomato sandwich and transforms it into a cold pasta dish that’s easy to share and even easier to eat. Instead of bread, you’ve got perfectly cooked pasta soaking up all that creamy dressing. The bacon stays crispy, the tomatoes are fresh, and the lettuce gives you a nice crunch in every forkful.
It’s one of those recipes that sounds almost too simple to be that good. But trust us — the combination of smoky, salty, cool, and creamy hits every note.
You can serve it chilled or at room temperature, which makes it ideal for outdoor parties, picnics, and barbecues where keeping food cold can be tricky. It holds up beautifully on a buffet table and tastes just as good the next day.
WHY THIS IS THE BEST BLT PASTA SALAD
There are plenty of pasta salad recipes out there, but this one stands out for a few good reasons.
First, the dressing. It’s a simple combination of mayonnaise, sour cream, and a splash of red wine vinegar that creates the perfect balance of creamy and tangy. It coats every piece of pasta without making the salad heavy or soggy.
Second, the bacon. Cooking the bacon until it’s extra crispy and then crumbling it into large pieces means you get that satisfying crunch and smoky flavor throughout the whole dish. Nobody wants limp bacon in their pasta salad.
Third, the pasta itself. Rotini is the best choice here because all those little spirals grab onto the dressing and hold it tight. Every bite is flavorful, not just the ones that happen to land next to a piece of bacon.
And the prep? It’s about as straightforward as cooking gets. While the pasta boils, you cook the bacon and chop the vegetables. By the time everything cools down, you’re ready to toss it all together and serve.
BLT PASTA SALAD INGREDIENTS
You’ll need:
- 1 pound rotini pasta
- 1 pound thick-cut bacon
- 2 cups cherry tomatoes, halved (or 3 medium Roma tomatoes, diced)
- 3 cups romaine lettuce, chopped into bite-size pieces
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried dill (optional)
That’s it. Simple, everyday ingredients that come together to make something really special.
HOW TO CHOOSE THE BEST PASTA FOR THIS SALAD
Short pasta shapes with ridges or spirals work best for cold pasta salads because they hold onto the dressing better than smooth, flat noodles.
Rotini is the top pick for this recipe. Those tight spirals catch the dressing in every curve and hold onto the small bits of bacon and tomato, so each forkful is loaded with flavor.
If you don’t have rotini on hand, here are some other shapes that work well: penne, fusilli, farfalle, or cavatappi. Any of these will give you a good bite and plenty of surface area for the dressing to cling to.
Avoid long noodles like spaghetti or fettuccine — they don’t work well in a cold salad and tend to clump together once they cool down.
HOW TO MAKE BLT PASTA SALAD
This recipe comes together fast, and most of the steps can happen at the same time. Here’s how you make it:
STEP ONE: Bring a large pot of salted water to a boil. Add the rotini and cook according to the package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Give it a good shake to get rid of excess water. Set it aside to cool completely.
PRO TIP: Rinsing the pasta under cold water is a must for pasta salads. It stops the pasta from continuing to cook and removes some of the starch, which keeps the noodles from sticking together.
STEP TWO: While the pasta is cooking, lay the bacon strips in a single layer in a large skillet over medium heat. Cook for about 8 to 10 minutes, turning occasionally, until the bacon is crispy on both sides. Remove the bacon to a plate lined with paper towels to drain. Once it’s cool enough to handle, crumble or chop it into bite-size pieces.
PRO TIP: For the crispiest bacon, start with a cold pan. Placing bacon into a cold skillet and then heating it up allows the fat to render slowly, giving you evenly crispy strips every time.
STEP THREE: While the pasta and bacon cool, prep the vegetables. Halve the cherry tomatoes and chop the romaine lettuce into bite-size pieces. Set these aside.
STEP FOUR: In a medium bowl, whisk together the mayonnaise, sour cream, red wine vinegar, garlic powder, onion powder, salt, pepper, and dried dill (if using). Taste the dressing and adjust the seasoning as needed — you may want a little more vinegar for tang or an extra pinch of salt.
STEP FIVE: In a large mixing bowl, combine the cooled pasta, crumbled bacon, cherry tomatoes, and the dressing. Toss everything together until the pasta is well coated.
STEP SIX: Add the chopped romaine lettuce and gently fold it in. You want to be careful here so the lettuce doesn’t get bruised or wilted.
STEP SEVEN: Cover the bowl and refrigerate for at least 30 minutes before serving. This gives the flavors time to meld together. Right before serving, give the salad a quick stir and taste for seasoning one more time.
WHEN TO ADD THE LETTUCE
This is a detail that makes a big difference. If you’re planning to serve the pasta salad within a couple of hours, go ahead and toss the lettuce in right when you mix everything together.
But if you’re making this ahead of time — say, the night before a party or cookout — hold off on adding the lettuce until just before you serve it. Lettuce wilts quickly once it’s dressed, and nobody wants soggy greens in their pasta salad.
The rest of the salad actually benefits from sitting in the fridge for a few hours. The pasta absorbs the dressing and the flavors get deeper and richer. Just fold in the fresh lettuce at the very end and you’ll have the best of both worlds.
BLT PASTA SALAD SUBSTITUTIONS AND ADDITIONS
One of the best things about this recipe is how easy it is to customize. Here are some swaps and add-ins that work well:
BACON: Turkey bacon is a lighter option if you’re watching your fat intake. You can also use pancetta for an Italian twist, or even crispy prosciutto if you’re feeling fancy.
LETTUCE: Romaine is the classic choice because it stays crisp, but arugula adds a nice peppery bite. Baby spinach is another great option — it’s mild and tender.
TOMATOES: Cherry tomatoes are the go-to because they’re sweet and hold their shape well. Grape tomatoes work just as nicely. In the summer, diced heirloom tomatoes are incredible in this salad.
CHEESE: Want to take this up a notch? Add ½ cup of shredded sharp cheddar or crumbled blue cheese. Both pair perfectly with the smoky bacon.
AVOCADO: Diced avocado is a delicious addition. Add it right before serving so it doesn’t turn brown or get mushy.
RANCH DRESSING: If you prefer a shortcut, you can replace the homemade dressing with about 1½ cups of your favorite ranch dressing. It’s a different flavor profile but still tastes great.
HARD-BOILED EGGS: Chop up two or three hard-boiled eggs and toss them in. They add protein and make this salad even more filling.
GREEN ONIONS: A handful of sliced green onions gives the salad a mild onion flavor and a pop of color.
HOW TO MAKE THE CREAMIEST DRESSING
The dressing is what pulls this whole salad together, so it’s worth getting right. Here are a few things to keep in mind.
The combination of mayonnaise and sour cream is key. Mayo gives you richness and body, while sour cream adds tanginess and a lighter texture. Using just mayo makes the dressing too heavy. Using just sour cream makes it too thin. The mix of both gives you exactly the right consistency.
Red wine vinegar is the secret weapon here. It brightens up the dressing and keeps it from tasting flat. You could swap it for white wine vinegar or even apple cider vinegar in a pinch, but red wine vinegar gives the best flavor.
If the salad has been sitting in the fridge for a while and looks a little dry, don’t worry. Just stir in a tablespoon or two of extra mayo or a splash of milk to loosen it back up. Pasta absorbs dressing as it sits, so this is totally normal.
HOW TO SERVE BLT PASTA SALAD
This pasta salad is incredibly versatile when it comes to serving. It works as a side dish or a main course depending on the occasion.
For a classic summer spread, serve it alongside grilled burgers, hot dogs, or barbecue chicken. It’s also a natural fit next to pulled pork sandwiches or grilled corn on the cob.
If you’re bringing this to a potluck or cookout, transport the salad in a large covered bowl and keep it in a cooler with ice packs. Pasta salad should stay cold until it’s time to eat.
For a lighter lunch, serve a generous scoop of the pasta salad on a bed of extra lettuce with a few slices of toasted bread on the side. It’s like deconstructing the BLT sandwich all over again.
This dish is also a fantastic option for meal prep. Pack individual servings into containers for grab-and-go lunches throughout the week. Just remember to add the lettuce fresh each day.
HOW TO STORE BLT PASTA SALAD
IN THE FRIDGE: Store leftovers in an airtight container in the refrigerator for up to three days. The pasta will absorb some of the dressing as it sits, so you may want to stir in a little extra mayo or a splash of vinegar when you reheat — or in this case, re-serve — your leftovers.
If you stored the salad with the lettuce mixed in, the greens will likely wilt after the first day. That’s okay. The salad still tastes great. But for the freshest results, keep the lettuce separate and add it just before eating.
IN THE FREEZER: This pasta salad is not recommended for freezing. The mayonnaise-based dressing doesn’t freeze well and will separate when thawed. The lettuce and tomatoes will also become watery and lose their texture. This one is best enjoyed fresh or from the fridge within a few days.
MAKE AHEAD: You can absolutely make the pasta and dressing ahead of time. Cook the pasta, toss it with a drizzle of olive oil to keep it from sticking, and store it in the fridge. Make the dressing and keep it in a separate container. Cook and crumble the bacon and store that separately as well.
When you’re ready to serve, just combine everything, add the fresh vegetables, and toss. This method gives you the freshest-tasting result and saves you a ton of time on the day of your event.
BLT PASTA SALAD TIPS
Getting the best results from this recipe comes down to a few simple details:
Cook the pasta to al dente. Overcooked pasta gets mushy in a cold salad, and it won’t hold the dressing well. If anything, err on the side of slightly undercooking the noodles since they’ll soften a bit more as they absorb the dressing.
Dry the pasta thoroughly after rinsing. Extra water on the noodles will dilute the dressing and make the salad watery. Give the colander a few good shakes and even spread the pasta out on a sheet pan for a couple of minutes if you have time.
Season as you go. Taste the dressing before you add it to the pasta, and then taste the whole salad again once everything is tossed together. Cold food needs a bit more seasoning than hot food, so don’t be shy with the salt and pepper.
Let the salad chill before serving. A minimum of 30 minutes in the fridge makes a big difference. The dressing thickens slightly, the flavors come together, and the whole salad tastes more cohesive.
BLT PASTA SALAD FAQS
Can I use a different type of pasta for this recipe? Any short pasta shape will work well in this salad. Penne, fusilli, farfalle, and cavatappi are all great choices. Stick with shapes that have ridges or curves to catch the dressing.
Can I make this pasta salad dairy-free? You can replace the sour cream with a dairy-free alternative or simply use all mayonnaise for the dressing. The texture will be slightly different, but it will still taste delicious.
How far in advance can I make BLT pasta salad? You can make the pasta, bacon, and dressing up to two days ahead of time and store them separately in the fridge. Combine everything and add the fresh vegetables and lettuce right before serving.
Why is my pasta salad dry after sitting in the fridge? Pasta absorbs dressing as it sits, which is completely normal. Stir in a tablespoon or two of mayonnaise or a splash of red wine vinegar to bring the creaminess back before serving.
Can I add chicken to this recipe? Grilled or rotisserie chicken makes a great addition and turns this side dish into a full meal. Chop or shred about two cups of cooked chicken and toss it in with the pasta.
Is this recipe good for meal prep? This BLT pasta salad is excellent for meal prep. Store the dressed pasta with the bacon and tomatoes in the fridge, and add fresh lettuce to each portion when you’re ready to eat.
This creamy, loaded BLT pasta salad brings together smoky bacon, fresh vegetables, and a tangy dressing over perfectly cooked rotini for a dish that’s just as good at a backyard barbecue as it is for a Tuesday night dinner. It’s one of those recipes you’ll come back to again and again because it’s easy to make, easy to customize, and always a crowd favorite.
BLT Pasta Salad
Ingredients
- 1 pound rotini pasta
- 1 pound thick-cut bacon
- 2 cups cherry tomatoes halved
- 3 cups romaine lettuce chopped into bite-size pieces
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried dill optional
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Drain and rinse under cold water. Shake off excess water and set aside to cool completely.
- While the pasta cooks, lay the bacon in a single layer in a large skillet over medium heat. Cook for 8 to 10 minutes, flipping occasionally, until crispy. Transfer to a paper towel-lined plate to drain. Once cooled, crumble into bite-size pieces.
- Halve the cherry tomatoes and chop the romaine lettuce into bite-size pieces. Set aside.
- In a medium bowl, whisk together the mayonnaise, sour cream, red wine vinegar, garlic powder, onion powder, salt, pepper, and dried dill if using.
- In a large bowl, combine the cooled pasta, crumbled bacon, and cherry tomatoes. Pour the dressing over the top and toss until everything is well coated.
- Gently fold in the chopped romaine lettuce.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
- Stir the salad before serving and adjust seasoning as needed.
Notes
- Rinse pasta under cold water after cooking to stop the cooking process and remove excess starch.
- For the crispiest bacon, start with a cold skillet and heat gradually.
- If making ahead, hold the lettuce and add it just before serving to keep it crisp.
- If the salad looks dry after chilling, stir in a tablespoon of mayo or a splash of vinegar.
- This pasta salad is not recommended for freezing due to the mayo-based dressing.c
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