BLT Pasta Salad: Your New Summer Obsession

Ingredients

• Amount not specifiedPasta
• Amount not specifiedThick-cut bacon
• 300 g (2 cups)Cherry or grape tomatoes, halved
• 1 large headRomaine lettuce, chopped into ribbons
• 240 ml (1 cup)Real mayonnaise
• 120 ml (½ cup)Sour cream or Greek yoghurt
• 30 ml (2 tablespoons)Apple cider vinegar
• 1 teaspoonGarlic powder
• 1 teaspoonOnion powder
• ½ teaspoonFreshly ground black pepper
• Optional: 1 teaspoonSmoked paprika
• Optional, to tasteEverything bagel seasoning, for garnish

Instructions

1. 1

   Cook the pasta

   Bring a large pan of heavily salted water to a rolling boil. Add the pasta and cook it for exactly one minute less than the packet instructions recommend for al dente.

2. 2

   Cool the pasta

   Drain the pasta and rinse it immediately under cold water to stop the cooking and remove excess starch.

3. 3

   Bake the bacon

   Heat the oven to 200°C (400°F). Arrange the thick-cut bacon on a baking tray and bake for 15–20 minutes, until very crisp.

4. 4

   Chop the bacon

   Drain the cooked bacon on kitchen paper to remove excess fat, then chop it into bite-sized pieces.

5. 5

   Mix the dressing

   In a medium bowl, whisk the mayonnaise, sour cream, apple cider vinegar, garlic powder, onion powder and black pepper until smooth and aerated.

6. 6

   Prepare the lettuce

   Wash the romaine and dry it thoroughly in a salad spinner, then chop it into even ribbons.

7. 7

   Combine the salad

   Put the cooled pasta, half of the chopped bacon and all of the halved tomatoes in a large bowl.

8. 8

   Add the dressing

   Pour the dressing over the pasta mixture and toss gently with a large spatula until everything is coated evenly.

9. 9

   Chill the salad

   Cover the bowl tightly with cling film and refrigerate for at least one hour so the flavours can meld and the dressing can set.

10. 10

    Finish and serve

    Just before serving, fold in the chopped romaine and the remaining bacon to keep their crunch.

What is BLT pasta salad?

A BLT takes its name from bacon, lettuce and tomato, the familiar American sandwich combination. This pasta salad turns those flavours into a chilled dish, with a creamy, tangy dressing in place of sandwich condiments.

The method keeps the lettuce and some bacon back until serving. That helps preserve the crisp textures against the dressed pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 0g protein, 0g carbs, 0g fat.

Pasta is the main source of carbohydrate, while mayonnaise, sour cream or yoghurt, and bacon contribute most of the fat. Bacon and the dairy ingredients also provide some protein, though the amounts depend on the unspecified quantities. Serve a moderate scoop with extra fresh vegetables or a simple green salad for a more balanced plate.

The key ingredients

Pasta: the recipe calls for pasta but does not specify a shape or quantity. A short shape is practical for a salad like this, though the amount is not provided in the supplied ingredient list.

Bacon: thick-cut bacon is baked until very crisp, then divided between the salad and its finishing garnish. The ingredient list does not give a quantity, so check that detail against the original recipe before cooking.

Tomatoes: halved cherry or grape tomatoes bring juicy sweetness in small, easy-to-eat pieces.

Get the pasta texture right

Slightly undercooking the pasta helps it hold its shape after chilling and tossing with the dressing. Follow the packet’s al dente timing, then take one minute off.

Rinse it straight after draining to halt the cooking. Let excess water drain away so it does not thin the dressing.

Make the bacon crisp

Baking the bacon at 200°C gives it time to crisp without needing to watch a frying pan. The stated cooking time is 15–20 minutes; check it as it cooks, since thickness and oven performance affect timing.

Drain the bacon on kitchen paper before chopping. Keeping half aside for the end gives the salad a crisp topping as well as bacon throughout.

Mix a smooth dressing

Whisk the mayonnaise, sour cream or Greek yoghurt, vinegar and seasonings until smooth. The vinegar adds a sharp note that balances the creamy base.

The recipe lists smoked paprika as optional, but does not include it in the dressing method. If using it, whisk it in with the other seasonings.

Keep the lettuce crunchy

Dry the romaine thoroughly after washing; water clinging to the leaves can dilute the dressing. Cut it into even ribbons so it mixes easily with the pasta.

Fold it in only just before serving, along with the reserved bacon. Adding them earlier can soften the salad’s crisp elements during the chilling time.

Plan the chill and serve

Give the dressed pasta at least one hour in the fridge for the flavours to meld. Keep the romaine and reserved bacon separate until the last moment.

Serve it alongside grilled food or other picnic dishes. A simple green salad or sliced vegetables can round out the plate.

Recipe notes & tips

• Check the packet timing and remove one minute for pasta that can stand up to chilling and tossing.
• Drain the rinsed pasta well before adding the dressing.
• Use a salad spinner or clean tea towel to dry the romaine thoroughly.
• Bake the bacon until crisp, then drain it before chopping.
• Keep the reserved bacon and lettuce separate while the dressed pasta chills.
• Taste the dressing before tossing and adjust the black pepper to your preference.

Variations

• Use Greek yoghurt: choose it instead of sour cream for a tangier dressing.
• Add smoked paprika: whisk in the optional teaspoon for a smoky note.
• Try another short pasta: use a short shape that catches the dressing and small pieces.
• Finish with seasoning: scatter everything bagel seasoning over the salad just before serving.
• Make it extra tomato-forward: add more halved tomatoes, allowing for a juicier salad.

Common mistakes to avoid

• Overcooking the pasta: it can become too soft after chilling; cook it one minute short of the packet’s al dente timing.
• Skipping the cold rinse: the pasta keeps cooking; rinse it immediately after draining.
• Leaving the lettuce wet: water can loosen the dressing; dry the leaves thoroughly.
• Adding all the bacon too early: it loses its crunch; reserve half for the final toss.
• Mixing in the romaine before chilling: it can wilt; fold it in just before serving.
• Guessing the missing quantities: the supplied ingredient list omits amounts for pasta and bacon; consult the original recipe for those measurements.

How to store

Keep the dressed pasta salad covered in the fridge and eat within 3 days. For the best texture, store the romaine and reserved bacon separately and add them just before serving; this salad is best served cold rather than reheated.

Frequently asked questions