BLT Pasta Salad
This BLT pasta salad combines crispy bacon, juicy tomatoes, and crunchy romaine with rotini pasta in a creamy, tangy dressing for the perfect summer side dish.
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