BLT Pasta Salad (Printable Version)

Crispy bacon, fresh tomatoes, lettuce, and pasta combined with creamy dressing for a delightful dish.

# What You'll Need:

→ Pasta

01 - 10 oz short pasta (rotini, penne, or fusilli)

→ Bacon

02 - 7 oz streaky bacon, diced

→ Vegetables

03 - 7 oz cherry tomatoes, halved
04 - 3.5 oz romaine lettuce, chopped
05 - 1 small red onion, finely diced
06 - 1 avocado, diced (optional)

→ Dressing

07 - ½ cup mayonnaise
08 - ¼ cup sour cream
09 - 2 tbsp fresh lemon juice
10 - 1 tbsp Dijon mustard
11 - 1 garlic clove, minced
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tbsp chopped fresh chives or parsley

# Directions:

01 - Boil pasta in salted water following package directions until al dente. Drain, rinse with cold water, and set aside.
02 - Heat skillet over medium heat. Fry diced bacon until crispy, about 8 to 10 minutes. Drain on paper towels.
03 - Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth.
04 - In a large bowl, mix cooled pasta, cherry tomatoes, romaine lettuce, red onion, avocado if using, and cooked bacon.
05 - Pour dressing over salad ingredients and toss gently to coat evenly.
06 - Sprinkle chopped chives or parsley on top. Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • It's the pasta salad that actually stays good in the fridge, unlike those watery versions that disappoint you two hours later.
  • Bacon makes everything feel special without requiring actual effort or special skills.
  • You can throw it together in under 40 minutes and still look like you planned ahead.
02 -
  • Drain the pasta thoroughly and let it cool completely, or your dressing will break into a greasy mess.
  • Add avocado last-minute or it browns, add croutons right before serving or they get soggy, and add lettuce just before the meal or it wilts—timing is everything here.
03 -
  • Cook the pasta slightly firmer than usual because it will continue to soften as it sits in the dressing.
  • Chill all your ingredients, especially the vegetables, for about 15 minutes before assembling—cold salad tastes fresher and stays better throughout the meal.
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