BLT Pasta Salad (Print Version)
Crispy bacon, juicy tomatoes, and lettuce combine with pasta and creamy dressing for a satisfying, refreshing dish.
# What You’ll Need:
→ Pasta
01 - 300 g short pasta such as rotini, fusilli, or penne
→ Meats
02 - 8 slices streaky bacon
→ Vegetables
03 - 2 cups cherry tomatoes, halved
04 - 2 cups romaine lettuce, chopped
05 - 1/4 small red onion, thinly sliced (optional)
→ Dressing
06 - 120 ml mayonnaise
07 - 2 tablespoons sour cream
08 - 1 tablespoon lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon garlic powder
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 2 tablespoons chopped fresh chives or parsley (optional)
# How to Make It:
01 - Boil the pasta in a large pot of salted water according to package instructions until al dente. Drain thoroughly, rinse under cold water, and allow to cool completely.
02 - Fry the bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into bite-sized pieces.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Adjust seasoning to taste.
04 - Add cooled pasta, cooked bacon, cherry tomatoes, chopped romaine lettuce, and red onion (if using) to the bowl. Toss gently until evenly coated with the dressing.
05 - Transfer to a serving bowl and garnish with chives or parsley if desired. Serve immediately or chill for up to 2 hours before serving.
# Additional Tips::
01 -
- Quick prep and cooking ready in only 30 minutes
- Ideal for picnics or make-ahead lunches
- Customizable with easy ingredient swaps
- Balanced textures and flavors in every bite
02 -
- Hearty enough for dinner or lunch
- Perfect for prepping ahead of time
- Full of protein and fresh vegetables
03 -
- Stop cooking pasta just before it softens fully so it holds up in the dressing
- Pat bacon with paper towels to remove excess grease for a cleaner flavor
- Toss the salad gently to avoid breaking up the lettuce and other delicate veggies