BLT Pasta Salad: The Crowd-Pleaser You’ll Crave Weekly

Skip the sad side salad that tastes like regret. This BLT Pasta Salad brings the bacon, the bite, and the “where has this been all my life?” factor. It’s crunchy, creamy, and ready to steal the spotlight at any cookout.

Imagine the classic BLT—but amplified with tender pasta, zippy dressing, and cool pops of tomato. It’s the kind of dish people “taste test” five times. For science.

The Story Behind This Dish

The BLT is the sandwich that never misses—salty bacon, crisp lettuce, juicy tomato.

But sandwiches have limits at parties. Enter pasta. Tossing those same flavors with noodles and a tangy dressing turns a handheld classic into a shareable bowl of comfort.

It’s portable, make-ahead friendly, and somehow disappears faster than the burgers. That’s not an accident—it’s engineering.

Servings, Prep Time, Cooking Time, Calories

Servings: 6–8 as a side, 4 as a main
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: ~420 per side serving (varies by bacon and dressing)

Your Shopping Basket

12 oz (340 g) short pasta (rotini, cavatappi, or shells)
8–10 slices thick-cut bacon, chopped
1 1/2 cups cherry tomatoes, halved
2 cups romaine or iceberg, chopped (or use baby arugula for peppery vibes)
1/2 small red onion, thinly sliced (optional)
1/2 cup shredded sharp cheddar or crumbled feta
1 ripe avocado, diced (optional but highly recommended)
Fresh chives or green onions, minced

Dressing:

1/2 cup mayonnaise
1/3 cup sour cream or Greek yogurt
2 tbsp mayonnaise-based ranch (or more yogurt + 1 tsp ranch seasoning)
2 tsp Dijon mustard
2 tbsp lemon juice (or 1 tbsp white wine vinegar)
1 small garlic clove, grated
1/2 tsp smoked paprika
Salt and black pepper to taste

Cooking Instructions

Cook the pasta: Boil in generously salted water until just al dente. Drain and rinse briefly under cool water to stop the cooking.
Toss with a drizzle of olive oil so it doesn’t clump.
Crisp the bacon: Cook chopped bacon in a skillet over medium heat until deeply crisp. Transfer to a paper towel–lined plate. Reserve 1–2 teaspoons of bacon fat for the dressing if you’re feeling bold.
Mix the dressing: In a bowl, whisk mayonnaise, sour cream, ranch, Dijon, lemon juice, garlic, smoked paprika, and a pinch of salt and pepper.
Add a splash of bacon fat (optional) for smoky richness. Taste and adjust acidity and salt.
Prep the veg: Halve tomatoes, chop lettuce, slice onion, and dice avocado last to prevent browning. Mince chives or green onions.
Assemble: In a large bowl, combine pasta, tomatoes, onion, cheddar, and half the bacon.
Pour in about 3/4 of the dressing and toss until coated.
Add greens smartly: Fold in the lettuce and avocado just before serving to keep them crisp and bright. Add the remaining dressing as needed.
Finish strong: Top with the remaining bacon and a shower of chives. Crack on fresh pepper.
Serve slightly chilled or at cool room temp.

Make-Ahead & Storage Guide

Make-ahead: Cook pasta and bacon, mix dressing, and prep tomatoes/onion up to 24 hours in advance. Store components separately.
Last-minute assembly: Toss pasta with dressing and other mix-ins up to 2 hours before serving. Fold in lettuce and avocado right before bringing to the table.
Storage: Keeps 2–3 days refrigerated without lettuce/avocado mixed in.
If already combined, expect the greens to wilt by day two. Refresh with a squeeze of lemon and a spoon of mayo or yogurt.
Meal prep tip: Pack lettuce and avocado in a separate container to mix in at lunch. Your future self says thanks.

Why It’s Worth Making

Familiar flavors, bigger impact: The BLT combo is proven.
Pasta turns it into a legit dish, not just a sidekick.
Fast and flexible: 30 minutes, pantry-friendly, and easy to tweak for preferences or allergies.
Party-proof: Holds up at cookouts better than delicate salads. Bacon stays crunchy if you add it at the end—hero move.
Balanced bite: Creamy, tangy, smoky, crunchy—your mouth gets a standing ovation.

Nutrition Stats

Per side serving (approximate): 420 calories, 18–22 g fat, 45–50 g carbs, 14–18 g protein, plus fiber from tomatoes and greens. Using Greek yogurt and turkey bacon can shave off fat and calories.

Whole-wheat pasta bumps fiber to keep you full longer. FYI, sodium can stack fast with bacon and cheese—taste before salting.

What Can Go Wrong

Soggy lettuce: Mixing greens too early turns them limp. Add right before serving.
Gummy pasta: Overcooking ruins texture.
Pull at al dente and rinse briefly to stop the heat.
Bland dressing: Under-seasoning is the silent killer. Add more lemon, salt, and pepper until it “pops.”
Greasy finish: Too much bacon fat can overwhelm. Use just a teaspoon or skip entirely.
Watery bowl: Wet tomatoes or un-drained pasta water thins the dressing.
Pat tomatoes dry and drain pasta well.

Creative Twists

BLAT Style: Add avocado and a squeeze of lime; swap cheddar for Cotija.
Cobb Mashup: Add chopped hard-boiled eggs, blue cheese, and turkey bacon.
Pesto Ranch: Stir 2 tablespoons basil pesto into the dressing and use mozzarella pearls.
Heat Wave: Add pickled jalapeños, hot honey drizzle, and pepper jack.
Mediterranean Vibes: Use feta, cucumbers, and a yogurt-lemon dressing with dill.
High-Protein: Whole-wheat pasta, extra Greek yogurt in dressing, and grilled chicken.
Gluten-Free: Use GF pasta and check bacon labels. Choose sturdier shapes to avoid mush.

FAQ

Can I make it without mayonnaise?

Yes. Use Greek yogurt as the base, add olive oil for richness, and bump the Dijon and lemon for flavor.

It’ll be lighter but still creamy.

What pasta shape works best?

Short, ridged shapes like rotini, cavatappi, or shells grab the dressing and bacon bits. Avoid long noodles—this isn’t spaghetti’s moment.

How do I keep bacon crisp?

Cook it well, drain thoroughly, and reserve some to sprinkle on top at the very end. You can also bake it in the oven for extra crunch and less splatter.

Can I serve it warm?

Absolutely.

Let the pasta cool just slightly, then toss with dressing and mix-ins. Warm pasta + smoky bacon = dangerously good.

What’s the best lettuce for pasta salad?

Romaine or iceberg for crunch. Arugula works if you want peppery notes, but add it last—greens wilt fast.

IMO, romaine wins for texture.

How do I prevent the avocado from browning?

Toss diced avocado with lemon juice and add right before serving. Store leftovers with plastic wrap pressed against the surface to minimize air.

Is there a dairy-free option?

Yes. Use a vegan mayo, coconut yogurt or a cashew cream for the dressing, and skip the cheese or use a dairy-free alternative.

Can I add chicken or shrimp?

Go for it.

Grilled chicken or sautéed shrimp turn this into a full meal. Season simply with salt, pepper, and a little paprika to match the vibe.

The Bottom Line

BLT Pasta Salad is the ultimate low-effort, high-praise move. It’s fast, customizable, and devoured every single time.

Whether you’re feeding a crowd or upgrading lunch, this bowl brings the crunch, the cream, and the crave. Make it once, and it’s on repeat—because boring salads are canceled.