BLT pasta salad

There's something about a potluck that brings out the best in simple food, and this BLT pasta salad became my go-to dish after watching my neighbor's kids devour an entire bowl in under five minutes. The first time I made it, I was genuinely shocked how the creamy dressing clung to every piece of pasta while the crispy bacon stayed somehow still crunchy—a textural miracle I didn't know was possible. What started as a last-minute contribution to a summer barbecue turned into a recipe people actually ask me for, which feels a bit silly for something this straightforward, but that's exactly why it works.

I remember my husband sneaking forkfuls straight from the bowl while I was plating everything else, completely ignoring the rule about hands off before dinner. He never eats salad—has always been one of those people who picks around it—but something about the combination of bacon and creamy dressing made him stop whatever he was doing and just eat.

Ingredients

• Short pasta (rotini, penne, or fusilli): About 300 grams works best because the ridges and curves catch the dressing beautifully, and these shapes don't get lost or soggy the way long pasta might.
• Streaky bacon: Buy it by the slice rather than pre-crumbled—you'll get crispier results and can control the thickness, which surprisingly makes a difference in how it tastes.
• Cherry tomatoes: Halved, not quartered, so they stay tender and juicy without releasing too much liquid that would water down your dressing.
• Romaine lettuce: It's worth seeking out specifically because it holds its texture and doesn't wilt into sad submission like softer lettuces do when dressed.
• Red onion: Finely diced so the flavor spreads throughout rather than delivering harsh bites that catch you off guard.
• Avocado: Optional, but if you add it, slice it just before tossing to prevent browning, and handle it gently so it doesn't turn to mush.
• Mayonnaise and sour cream: This combination is the backbone—the mayo gives richness and the sour cream adds tang that keeps everything from tasting too heavy.
• Fresh lemon juice: Not bottled, because the acidity and brightness actually matter here, cutting through the richness in a way that tastes considered rather than accidental.
• Dijon mustard: Just a tablespoon, but it brings a subtle sharpness that makes people wonder what the secret ingredient is.
• Garlic and fresh herbs: A single minced clove of garlic infuses the dressing without overwhelming it, and fresh chives or parsley at the end feel like a small celebration of flavor.

Instructions

Cook the pasta until it's just barely tender:

Boil it in salted water—and don't skip the salt, it's the only seasoning the pasta itself gets—then drain and rinse under cold water so the residual heat doesn't keep cooking it. You want it completely cooled and ready to absorb the dressing without getting mushy.

Crisp the bacon slowly and deliberately:

Medium heat is your friend here; rushing it over high heat makes it shatter into tiny pieces instead of staying in chewy-crispy shards. The moment it's golden, move it to paper towels where it'll finish crisping as it cools.

Make the dressing in a quiet corner:

Whisk everything together in a small bowl and taste it before you commit—this is your chance to adjust the lemon juice or salt if you think it needs it.

Combine everything gently in a large bowl:

This isn't a bread dough; you're tossing, not aggressively mixing, so the lettuce stays intact and the avocado doesn't turn into green smears. The goal is even coating, not a tangled mess.

Finish with a flourish of fresh herbs:

The chives or parsley go on right before serving, or right before you cover and refrigerate, so they stay bright and don't get lost in the creamy mixture.

Save

There was one summer evening when I brought this salad to my sister's house, and her teenage daughter—who usually only eats pasta plain—came back for thirds and actually sat down and talked about how good it was. That moment when food stops being fuel and becomes a small reason for a good conversation, that's when you know you've made something worth keeping around.

The Bacon Question

Bacon is non-negotiable here because it's doing multiple jobs at once—it adds salt, it adds fat that makes the dressing cling properly, and it adds a textural contrast that keeps every bite interesting. If you're cooking for someone who doesn't eat pork, smoked turkey bacon works surprisingly well, though you'll lose some of that deep savory note. I've also seen people use tempeh bacon when they're cooking for vegetarians, and while it's a different animal entirely, it handles the textural job reasonably well.

Why This Works as a Crowd-Pleaser

There's something about the combination of textures and temperatures that makes people happy in a way that a simple green salad just doesn't—the cold pasta, the warm bacon memories lingering in the dressing, the crispness of the lettuce breaking against your teeth. It's substantial enough that people feel actually fed, but it's not so heavy that you'll regret eating it on a summer day. The ingredients are familiar enough that nobody's intimidated by it, but prepared with enough care that it tastes like you gave a thoughtful effort.

Make It Your Own

The beauty of this salad is that it genuinely doesn't judge your additions—I've added grilled chicken when I wanted to make it a heartier main, and I've thrown in crispy chickpeas for extra crunch and protein when I was feeling experimental. Different lettuces, different colored tomatoes, even swapping the chives for basil or cilantro—none of it breaks the fundamental balance that makes this work. This is the kind of recipe that deserves your personal fingerprints on it.

• Make the dressing in a mason jar the night before and shake it up just before tossing—it saves a bowl and travels beautifully to potlucks.
• If you're serving this cold from the fridge, pull it out fifteen minutes early so the flavors aren't muted by the chill.
• Double the dressing and keep the extra in the fridge because people will absolutely want more once they taste it.

Save

This salad has become the recipe I make without thinking about it, the one I reach for when I need something that feels effortless but actually tastes like you cared. Once you've made it a few times, you'll find yourself adjusting it without even consulting the recipe, and that's exactly when it stops being my BLT pasta salad and becomes yours.

Recipe Questions

→ What pasta types work best in this dish?

Short pasta like rotini, penne, or fusilli are ideal as they hold dressing well and allow flavors to meld.

→ How can I make the bacon crispy without burning?

Cook diced bacon over medium heat, stirring occasionally until golden and crisp, about 8–10 minutes, then drain on paper towels.

→ Can I prepare this salad in advance?

Yes, dress the salad just before serving or refrigerate dressed salad for up to 2 hours to maintain freshness.

→ What can I substitute for romaine lettuce?

Iceberg or baby spinach are good alternatives, though romaine retains texture best in this mix.

→ Is there a way to add protein to this dish?

Adding diced grilled chicken or shredded rotisserie chicken enhances protein content and flavor.

→ How do I store leftovers properly?

Keep leftovers in an airtight container in the refrigerator and consume within 2 days for optimal taste.