Recipe

BLT Pasta Salad

Creamy, tangy, and loaded with crispy bacon, juicy tomatoes, and crunchy lettuce for that true BLT vibe.

By Matt Campbell

•

4.8

A large bowl of BLT pasta salad with rotini, crispy bacon pieces, cherry tomatoes, and chopped romaine, lightly coated in a creamy dressing on a bright kitchen counter

BLT pasta salad is what happens when a classic sandwich decides it wants to be the life of the potluck. You still get the salty crisp bacon, sweet-tart tomatoes, and that cool crunch from lettuce, but now it is all tangled up in pasta with a dressing that actually clings.

This is my kind of “friendly chaos” recipe: simple ingredients, clear moves, and a couple little tricks that make it taste like you tried way harder than you did. The big one is this: keep the lettuce out until the end. That is how you get a pasta salad that stays perky instead of sad.

Make it for cookouts, pack it for lunch, or call it dinner with a handful of extra tomatoes and a little more bacon. I support your choices.

Uncooked rotini, bacon strips, cherry tomatoes, romaine lettuce, mayonnaise, sour cream, lemon, Dijon mustard, garlic, and green onions arranged on a clean kitchen counter in natural light

Why It Works

Real BLT texture. Crispy bacon and crunchy romaine show up where it counts. We add the lettuce right before serving so it stays crisp.
Dressing that tastes like a sandwich upgrade. Mayo plus sour cream for creaminess, lemon and Dijon for tang, and just enough garlic to make it interesting.
Make-ahead friendly. The pasta, dressing, bacon, and tomatoes can hang out in the fridge. You do the final toss when you are ready to eat.
Balanced seasoning. A little bacon fat (optional but powerful) and a splash of pasta water help the dressing coat evenly instead of turning gloppy.

Pairs Well With

Storage Tips

Best move: store the salad and lettuce separately. If you already tossed the lettuce in, it will soften by the next day, but it will still taste good.

Fridge: Store in an airtight container for up to 3 days. Keep chopped romaine in a separate container lined with a paper towel for extra crunch.
Refresh leftovers: Pasta drinks dressing overnight. Stir in 1 to 2 tablespoons mayo or a splash of buttermilk, plus a squeeze of lemon. Taste and re-salt.
Potluck safety: Keep it chilled, and do not leave it out longer than 2 hours (or 1 hour if it is very hot outside). Set the bowl over a larger bowl of ice if it is going to be out for a while.
Do not freeze: Mayo-based dressing and fresh lettuce do not thaw gracefully.

Common Questions

What is the best pasta for BLT pasta salad?

Short shapes that trap dressing are perfect: rotini, bowties, or penne. Rotini is my go-to because it holds onto bacon bits like it has a job to do.

How do I keep the lettuce from getting soggy?

Add the lettuce right before serving. If you need to prep ahead, keep the chopped romaine separate and toss it in at the last second.

Can I make it the day before?

Yes. Make and chill the pasta salad without the lettuce. Save a little extra bacon for topping. The next day, loosen with a splash of buttermilk or water, then fold in the romaine.

Can I use turkey bacon?

You can. Cook it until it is actually crisp, then cool completely before mixing in. Flavor will be a bit lighter, so taste and adjust salt and lemon.

What if my dressing feels too thick?

Stir in 1 teaspoon at a time of reserved pasta water, buttermilk, or plain water until it turns silky and coats the pasta instead of sitting on top.

Can I add a “toast” element like a real BLT?

Yes, and it is a great move. Add a handful of croutons or a sprinkle of toasted breadcrumbs right before serving for that classic BLT toast vibe.

Can I add cheese?

Absolutely. Shredded cheddar or crumbled feta works. Add it right before serving so it does not disappear into the dressing.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for pasta)
Colander
Large mixing bowl
Small bowl or measuring cup (for dressing)
Whisk
Knife and cutting board
Skillet (for bacon)
Paper towels

I love a BLT, but I also love eating with one hand while doing literally anything else with the other. Pasta salad is the solution. The first time I made this, I tossed the lettuce in early and created a bowl of delicious regret. Now I treat romaine like a VIP guest: it shows up at the end, stays crisp, and everyone has a better time.

BLT Pasta Salad

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 1 hour 2 minutes

Servings 8

Ingredients

1 lb rotini (or bowties)
12 oz bacon (about 8 to 12 slices, depending on thickness)
2 cups cherry tomatoes, halved
1 large romaine heart (or 3 cups chopped romaine), chopped
3 green onions, thinly sliced

Dressing

1/2 cup mayonnaise
1/2 cup sour cream (or Greek yogurt for a tangier bite)
1 tbsp Dijon mustard
1 tbsp lemon juice (plus more to taste)
1 tsp sugar or honey (optional, helps round out the tang)
1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1 to 2 tbsp reserved pasta water (as needed to loosen)
1 tsp bacon drippings (optional, for extra BLT energy)

Bacon strips sizzling in a skillet with crisping edges and rendered fat pooling in the pan

A creamy mayo and sour cream dressing being whisked in a small bowl with lemon and Dijon nearby

Chopped romaine lettuce, halved cherry tomatoes, and sliced green onions arranged on a cutting board with a chef's knife

Instructions

Cook the pasta. Bring a large pot of well-salted water to a boil. Cook rotini until al dente, then drain and rinse under cool water to stop the cooking. Shake off excess water. Reserve a few tablespoons of pasta water before draining if you want the easiest dressing texture later.
Crisp the bacon. Cook bacon in a skillet over medium heat until crisp. Transfer to a paper-towel-lined plate. When cool, chop into bite-size pieces. Optional but encouraged: save 1 teaspoon of the drippings for the dressing.
Whisk the dressing. In a small bowl, whisk together mayo, sour cream, Dijon, lemon juice, sugar (if using), garlic, salt, pepper, and the reserved bacon drippings (if using). If it is very thick, whisk in 1 tablespoon pasta water to loosen.
Cool the pasta, then build the salad base. Make sure the pasta is fully cool (cold pasta keeps the dressing creamy and the bacon crisp). In a large bowl, combine pasta, tomatoes, green onions, and about 3/4 of the chopped bacon. Add the dressing and toss until evenly coated. If it looks a little tight, add a splash of pasta water and toss again.
Chill (recommended). Cover and refrigerate for at least 30 minutes so the flavors settle in and the dressing has time to cling instead of just hanging out on top.
Add the lettuce right before serving. Fold in the chopped romaine right before you eat. Top with the remaining bacon, then taste and adjust with extra lemon, salt, and pepper (pasta salad always wants a quick re-taste after chilling).

A large mixing bowl of rotini, bacon, and cherry tomatoes being tossed with creamy dressing using a silicone spatula on a kitchen counter

BLT pasta salad served in a wide bowl on a dining table with extra bacon sprinkled on top and a serving spoon beside it

Nutrition information is estimated.

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BLT Pasta Salad

Why It Works

Pairs Well With

Recommended

Zesty Rotini Pasta Salad

Classic Creamy Potato Salad

Pesto Pasta Salad

Italian Dressing Pasta Salad

Storage Tips

Common Questions

What is the best pasta for BLT pasta salad?

How do I keep the lettuce from getting soggy?

Can I make it the day before?

Can I use turkey bacon?

What if my dressing feels too thick?

Can I add a “toast” element like a real BLT?

Can I add cheese?

BLT Pasta Salad

Ingredients

Dressing

Instructions