BLT Pasta Salad

Ingredients

• 1 boxDreamfields rotini
• 227 g (½ pound)bacon, cooked until crisp and crumbled
• 300 g (2 cups)cherry tomatoes, halved
• 110 g (1 cup)cheddar cheese, shredded
• 15 g (¼ cup)chopped herbs (basil, parsley, dill, chives and oregano)
• 35 g (1 cup)butter lettuce, torn
• 15–30 ml (1–2 tablespoons)Dijon mustard
• 3 clovesgarlic, minced
• A generous pinchsea salt and black pepper
• 120 ml (½ cup)raw apple cider vinegar
• A scant 360 ml (1½ cups)extra-virgin olive oil

Instructions

1. 1

   Whisk the base

   In a small bowl, whisk together the Dijon mustard, minced garlic, sea salt and black pepper.

2. 2

   Make the dressing

   Whisk in the vinegar, then add the olive oil slowly while continuing to whisk until combined. Set the dressing aside.

3. 3

   Cook the pasta

   Cook the rotini according to the package directions.

4. 4

   Toss the salad

   Drain the pasta and pour half the vinaigrette over it while warm. Leave it to cool to room temperature, then add the bacon, tomatoes, cheddar and herbs and toss. Add more vinaigrette if needed.

5. 5

   Check the seasoning

   Taste the salad and add more salt and pepper if needed.

6. 6

   Serve on lettuce

   Arrange the torn butter lettuce as a bed and serve the pasta salad on top.

What is BLT pasta salad?

BLT pasta salad takes its cue from the American bacon, lettuce and tomato sandwich, turning those familiar flavours into a pasta dish. Here, crisp bacon and juicy tomatoes meet rotini, cheddar and a generous mix of herbs.

The tangy cider-vinegar dressing helps balance the rich bacon and olive oil, while butter lettuce gives the salad a fresh base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 605 calories, 15g protein, 10g carbs, 57g fat.

The pasta supplies most of the carbohydrates, while the olive oil and bacon contribute much of the fat; bacon and cheddar also provide protein. Serve it with extra lettuce or other vegetables to add a fresh, crisp contrast to the rich pasta salad.

The ingredients that shape the flavour

Bacon: Cook it until crisp and crumble it before adding so its savoury bite carries through the salad.

Tomatoes and herbs: Halved cherry tomatoes add bursts of sweetness, while the combination of basil, parsley, dill, chives and oregano brings a fresh, aromatic note.

Dressing: Dijon, garlic and cider vinegar make a sharp base for the olive oil. The recipe uses a scant 360 ml of oil, so add it gradually and use only as much dressing as the salad needs.

Why dress the pasta warm?

Tossing the drained rotini with half the vinaigrette while it is still warm starts the seasoning before the other ingredients go in. Let the pasta cool to room temperature before adding the bacon, tomatoes, cheddar and herbs.

Keep the remaining dressing aside until you have tossed everything together; the salad may not need all of it.

Getting the dressing right

Whisk the Dijon, garlic, salt and pepper together first, then add the vinegar. Slowly whisk in the olive oil so the dressing comes together evenly.

If the oil is added too quickly, the dressing may not combine as smoothly. Whisk steadily as you pour.

Texture and seasoning cues

The rotini should be cooked according to its packet directions and drained before dressing. After the salad cools, the tomatoes should remain juicy and the bacon should still offer a crisp contrast.

Taste after tossing, then adjust the salt and pepper. The mustard and vinegar bring plenty of tang, so decide whether the salad needs more dressing before adding it.

Serving the salad

Tear the butter lettuce and arrange it as a bed just before serving, then spoon the pasta salad over it. This keeps the lettuce distinct from the dressed pasta.

Serve it as a main or alongside grilled chicken, fish or vegetables. If making it ahead, keep the lettuce separate until serving.

Recipe notes & tips

• Crumble the bacon once it is crisp so it distributes evenly through the rotini.
• Add the oil to the dressing slowly while whisking for a more even mixture.
• Start with half the vinaigrette on the warm pasta, then add more only as needed.
• Let the pasta reach room temperature before mixing in the remaining salad ingredients.
• Keep the butter lettuce separate until serving for a fresher bed.

Variations

• Extra herbs: Use more of the listed herbs for a greener, more aromatic salad.
• More mustard: Choose the upper amount of Dijon for a sharper dressing.
• Cheese swap: Replace the cheddar with another shredded cheese you enjoy.
• Lettuce change: Use torn romaine instead of butter lettuce as the serving bed.
• Tomato swap: Use halved small tomatoes if cherry tomatoes are unavailable.

Common mistakes to avoid

• Adding all the dressing at once: Start with half, then add more after tossing if the pasta needs it.
• Pouring in the oil too quickly: Whisk it in gradually so the dressing combines more evenly.
• Mixing in the toppings while the pasta is hot: Let it cool to room temperature first.
• Skipping the final taste: Check the salad after tossing and adjust salt and pepper as needed.
• Dressing the lettuce early: Keep it separate until serving so it does not sit under the vinaigrette.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Store the lettuce separately where possible; serve the pasta salad chilled or let it stand briefly at room temperature, as reheating can soften the lettuce and tomatoes.

Frequently asked questions