BLT Pasta Salad

Ingredients

• 160 ml (2/3 cup)mayonnaise
• 80 ml (1/3 cup)sour cream
• 1 teaspoononion powder
• 1 teaspoongarlic powder
• 22.5 ml (1 1/2 tablespoons)chopped fresh chives
• 22.5 ml (1 1/2 tablespoons)chopped fresh dill
• 22.5 ml (1 1/2 tablespoons)chopped fresh basil
• 15 ml (1 tablespoon)chopped fresh parsley
• 454 g (1 lb)rotini pasta
• 10 slicesbacon, cooked until crisp and chopped
• 1 small headromaine lettuce, chopped
• 360 ml (1 1/2 cups)grape tomatoes, halved
• 80 ml (1/3 cup)diced red onion
• 2 earscorn
• 2hard-boiled eggs, peeled and chopped
• to tastesalt
• to tastefreshly ground black pepper

Instructions

1. 1

   Cook the pasta

   Cook the rotini in accordance with the packet directions until al dente. Drain well, rinse briefly with cold water and drain again.

2. 2

   Mix the dressing

   In a medium bowl, combine the mayonnaise, sour cream, garlic powder, onion powder, chives, dill, basil and parsley.

3. 3

   Grill the corn

   Remove the husks and silks from the corn and heat the grill to medium-high. Grill the ears directly on the grates for 12–15 minutes, turning occasionally. Leave them to cool, then cut the kernels from the cobs.

4. 4

   Combine the salad

   Put the cooked, drained rotini in a large bowl with the chopped cooked bacon, lettuce, tomatoes, red onion, corn kernels and chopped hard-boiled eggs.

5. 5

   Dress and chill

   Pour the dressing over the salad and toss until coated. Cover and refrigerate until ready to serve.

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 chilled dish with pasta. This version adds grilled corn and hard-boiled eggs, with herbs folded into a creamy mayonnaise-and-sour-cream dressing.

Rotini’s twists help catch the dressing, while the mix of crisp bacon, juicy tomatoes and tender pasta keeps each forkful varied. It works as a substantial side for a gathering or as a make-ahead lunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 417 calories, 11g protein, 50g carbs, 20g fat.

The pasta supplies most of the carbohydrates, while mayonnaise, sour cream and bacon contribute much of the fat. Bacon and eggs provide protein, with smaller amounts from the pasta and dairy. Balance a serving with a generous portion of fresh vegetables, or serve it alongside a lean protein.

The dressing and herbs

Creamy base: Mayonnaise gives the dressing body, while sour cream adds a tangy edge. Garlic and onion powders season the mixture without adding extra chopping.

Fresh herbs: Chives, dill, basil and parsley bring different aromatic notes to the creamy base. Stir them through evenly so the herbs are distributed throughout the salad.

Getting the pasta right

Al dente pasta: Cook the rotini just until tender with a little firmness, following the packet directions. Pasta that is too soft can lose its shape when tossed with the dressing.

Cool and drain: Rinsing briefly with cold water cools the pasta for a salad and helps halt the cooking. Drain it well so excess water does not thin the dressing.

Grilling the corn

Even cooking: Turn the corn occasionally as it grills over medium-high heat for 12–15 minutes. This helps expose different sides to the heat without requiring the kernels to be removed first.

Cool before cutting: Let the ears cool enough to handle, then slice the kernels from the cob. Adding cooled corn helps keep the salad chilled and the lettuce fresh.

Building the salad

Gentle tossing: Add the drained pasta and prepared ingredients to a large bowl before pouring over the dressing. Toss until coated, taking care not to crush the tomatoes or eggs.

Serve timing: Cover and refrigerate the finished salad until you are ready to serve it. If making it ahead, keep in mind that the lettuce will soften as it sits.

What to serve alongside

Fresh sides: Pair the salad with sliced cucumber, a green salad or other crisp vegetables for a lighter contrast to its creamy dressing. It also suits a barbecue spread alongside grilled vegetables.

For a fuller meal: Serve it with grilled chicken or another simple protein if you want a more substantial plate. The salad already includes bacon and eggs, so a small additional portion is usually enough.

Recipe notes & tips

• Drain the pasta thoroughly after rinsing so the dressing stays creamy.
• Cook the bacon until crisp before chopping so it adds contrast to the soft pasta.
• Let the corn cool before cutting off the kernels.
• Chop the lettuce into bite-sized pieces for easier serving.
• Season with salt and freshly ground black pepper to taste before serving.
• Toss the salad again just before serving if the dressing has settled.

Variations

• Extra herbs: Increase one of the listed fresh herbs for a more pronounced herbal flavour.
• More crunch: Add extra chopped romaine just before serving.
• Smoky corn: Grill the ears until lightly marked, turning them regularly.
• Different pasta: Use another short pasta shape in place of rotini.
• Milder onion: Use less of the diced red onion for a subtler bite.

Common mistakes to avoid

• Overcooking the pasta: It can turn soft when tossed; cook it only until al dente.
• Leaving pasta wet: Excess water can dilute the dressing; drain it well after rinsing.
• Cutting hot corn: Warm kernels can affect the chilled salad; let the ears cool first.
• Adding warm ingredients: Heat can wilt the lettuce; cool the pasta and corn before mixing.
• Tossing too roughly: Tomatoes and eggs can break apart; fold the dressing through gently.

How to store

Cover and refrigerate leftovers promptly, and eat within 3 days. The lettuce may soften over time; toss gently before serving and keep the salad chilled rather than leaving it out for an extended period.

Frequently asked questions