Easy BLT Pasta Salad
Add Preferred SourceIf you love a classic BLT sandwich, this BLT Pasta Salad is a must-try. It combines crispy bacon, juicy tomatoes, and fresh romaine with tender pasta and a creamy dressing, making it a perfect dish for potlucks, barbecues, or easy weekday lunches. The combination of textures—crunchy, creamy, and chewy—makes every bite satisfying.
The dressing, made with mayonnaise, sour cream, Dijon mustard, and lemon juice, adds just the right amount of tang and richness. Crispy bacon gives it a savory crunch, while the fresh vegetables keep it light and refreshing.
This salad is easy to prepare ahead of time, and letting it chill in the fridge enhances the flavors. Whether served as a side or a main dish, it’s always a crowd-pleaser. Put this easy salad recipe out at your next potluck or family dinner and watch it get gobbled up!
Ingredients
- Dried pasta – I love using fun shapes for this salad. You can use any shape of pasta, just watch you don’t overcook it!
- Mayonnaise – For the creamiest pasta salad, use whole fat mayonnaise. I prefer cooking with avocado oil mayo, but any kind will work.
- Sour cream – For the creamiest salad, use whole fat sour cream. You can skip the sour cream and use an extra ¼ cup mayo, but I like the slight tanginess of the sour cream in this recipe
- Dijon mustard
- Lemon juice
- Garlic powder – You can use garlic salt, but then just skip the extra salt.
- Salt
- Black pepper
- Bacon – Cooked and crumbled. You can use pre-cooked or bacon crumbles, but I find that it’s just not as crispy and the crispy bacon lends such good texture.
- Grape tomatoes – Or use any kind of diced tomato.
- Romaine lettuce
- Red onion – You could use sweet onions, too.
- Parsley
How To Make Easy BLT Pasta Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Cook the pasta in a large pot of salted water until very al dente, following the package directions. Drain and rinse under cold water to cool it quickly and prevent sticking, then let it drain well.
In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until the dressing is smooth and fully combined.
Add the cooled pasta, crumbled bacon, grape tomatoes, romaine, red onion, and parsley to a large bowl. Pour the dressing over the salad and gently toss until all of the ingredients are evenly coated.
Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to blend and the salad to chill thoroughly.
Give the salad a gentle stir before serving and serve chilled.
Chef Jenn’s Tips
- Cook the pasta to very al dente so it holds up well in the salad. It will continue absorbing moisture from the dressing.
- Rinse the pasta with cold water to cool it quickly and keep it from clumping together.
- If making in advance, add the romaine just before serving to maintain its crispness.
- For extra flavor, top with shredded cheddar cheese or sliced avocado.
Make It A Meal
BLT Pasta Salad is a great addition to any gathering. Serve it alongside burgers, grilled chicken, or corn on the cob for a simple yet delicious meal.
Storage
Keep leftovers in an airtight container in the refrigerator for up to three days. Stir before serving, and if the pasta has absorbed too much dressing, mix in a little extra mayo. For the best texture, store the lettuce separately and add it just before eating.
Easy BLT Pasta Salad
Ingredients
- 12 ounces dried pasta
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 slices bacon cooked and crumbled
- 1 ½ cups grape tomatoes halved
- 2 cups romaine lettuce chopped
- ½ cup red onion finely chopped
- ¼ cup fresh parsley chopped
Instructions
- Cook the pasta according to the package instructions until very al dente. Drain and rinse under cold water to cool it quickly and prevent sticking.
- Whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth.
- Combine the cooled pasta, crumbled bacon, grape tomatoes, romaine, red onion, and parsley.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Refrigerate for at least 30 minutes before serving to let the flavors blend.
- Serve chilled and enjoy!
Notes
Chef Jenn’s Tips
- Cook the pasta to very al dente so it holds up well in the salad. It will continue absorbing moisture from the dressing.
- Rinse the pasta with cold water to cool it quickly and keep it from clumping together.
- If making in advance, add the romaine just before serving to maintain its crispness.
- For extra flavor, top with shredded cheddar cheese or sliced avocado.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
