The first time I made this BLT Pasta Salad, I was staring at a leftover batch of bacon from Sunday brunch and a fridge full of cherry tomatoes that were starting to wrinkle. I needed something quick, something the kids would actually eat, and something Jake could pack for lunch the next day. So I boiled up a box of rotini, tossed it with crispy bacon, juicy tomatoes, and crunchy romaine, and drizzled on a creamy lemon dressing. Noah, my three-year-old, ate three helpings, and Lily declared it her new favorite lunch. Now, it is my go-to for summer potlucks and busy weeknights when I want a meal that tastes like a celebration but comes together in 20 minutes.
This BLT Pasta Salad is everything you love about the classic sandwich turned into a hearty, satisfying bowl. I use a mix of mayonnaise, fresh lemon juice, and Dijon mustard for a dressing that is tangy, rich, and just light enough to let the bacon shine. The pasta stays al dente, the tomatoes burst with sweetness, and the romaine adds that essential crunch. It is a crowd-pleaser that works as a main dish, a side, or even a make-ahead lunch. The best part? You can tweak it endlessly, and it always turns out delicious.
Why You'll Love This BLT Pasta Salad
- Quick & Easy: Ready in only 20 minutes, start to finish, with simple ingredients you probably already have.
- Crispy, Juicy, Creamy: Every bite has the perfect trifecta of textures that makes this BLT Pasta Salad unforgettable.
- Perfect for Meal Prep: Holds up beautifully in the fridge, so you can make a big batch on Sunday and enjoy it all week.
- Kid-Approved: Even picky eaters like my Noah devour this pasta salad, thanks to the bacon and creamy dressing.
- Endlessly Adaptable: Swap in spinach for romaine, add avocado, or toss in grilled chicken for a protein boost.
BLT Pasta Salad Ingredients
You need just a handful of fresh, everyday ingredients for this BLT Pasta Salad. I like to use rotini because the spirals catch all the creamy dressing, but any short pasta works. The key is using really good bacon and ripe, sweet cherry tomatoes. You can find the exact measurements in the recipe card below, but first, here is a quick rundown of what you will need and why each ingredient matters.
- 225g (8 oz) rotini pasta, or any short pasta shape like penne or farfalle, cooked al dente.
- 6 slices thick-cut bacon, cooked until crispy and crumbled.
- 300g (2 cups) cherry tomatoes, halved. Use the sweetest ones you can find for the best flavor in this BLT Pasta Salad.
- 150g (3 cups) chopped romaine lettuce, washed and spun dry.
- 60ml (1/4 cup) mayonnaise, full-fat for richness.
- 30ml (2 tablespoons) fresh lemon juice, to brighten the dressing.
- 15ml (1 tablespoon) Dijon mustard, for a subtle tang.
- 1/2 teaspoon garlic powder, because everything is better with a little garlic.
- Salt and black pepper to taste.
- 2 tablespoons chopped fresh basil, optional but highly recommended for a pop of freshness.
Use the best bacon you can find. I cook mine in the oven at 200°C (400°F) on a foil-lined baking sheet until deeply golden and shatteringly crisp. That way, it stays crunchy even after tossing with the dressing. If you love bacon as much as we do, you might also enjoy my Bacon Ranch Pasta Salad, another family favorite that never lasts long in our fridge.
For the creamiest dressing, let the mayo and lemon juice sit together for 5 minutes. This simple trick from Serious Eats’ guide to perfect pasta salads gives the flavors a chance to meld and the dressing a silkier texture. Also, make sure your lettuce is completely dry before adding it to the BLT Pasta Salad. Any excess water will thin out the dressing and make the romaine soggy.
Note: Always cook your bacon until ultra-crispy for this BLT Pasta Salad. If it is even a little chewy, it will soften too much once it meets the dressing, and you will lose that essential crunch.
How to Make BLT Pasta Salad
Making this BLT Pasta Salad is as simple as boiling pasta, frying bacon, and tossing everything together. I like to cook the bacon first so it has time to cool and crisp up while the pasta cooks. Then, I whisk the dressing right in the serving bowl to save on dishes. You will be amazed at how fast it comes together.
Step 1: Cook the bacon.
Arrange 6 slices of bacon on a foil-lined baking sheet. Bake at 200°C (400°F) for 12-15 minutes, until deeply golden and very crisp. Alternatively, cook in a skillet over medium heat until rendered and crunchy. Transfer to a paper-towel-lined plate and let cool completely. Once cool, crumble or chop into bite-sized pieces. You will smell that smoky goodness all through the kitchen.
Lora’s Tip: Do not discard the bacon fat! I often drizzle a teaspoon of the warm fat into the dressing for an extra layer of flavor. It is a tiny splash that makes a huge difference.
Step 2: Boil the pasta.
Bring a large pot of salted water to a rolling boil. Add 225g (8 oz) rotini and cook according to package directions until al dente. Do not overcook it. The pasta will absorb some dressing later, so you want it to have a good bite. Drain and rinse under cold water to stop the cooking. Greek Pasta Salad uses the same cold-rinse method to keep the pasta from sticking, and the same trick works beautifully here.
Step 3: Make the dressing.
While the pasta cools, whisk together 60ml (1/4 cup) mayonnaise, 30ml (2 tablespoons) fresh lemon juice, 15ml (1 tablespoon) Dijon mustard, 1/2 teaspoon garlic powder, and a generous pinch of salt and pepper in a large salad bowl. Whisk until smooth and creamy. Taste and adjust the lemon or salt. The dressing should be tangy, rich, and just a little sharp.
Step 4: Toss the BLT Pasta Salad.
Add the cooled, drained pasta to the dressing and toss to coat. Fold in the halved cherry tomatoes, most of the crumbled bacon (reserve some for topping), and the chopped romaine lettuce. Use two large spoons to gently toss until every piece is coated in the creamy lemon dressing. Be gentle with the lettuce so it stays crunchy.
Step 5: Garnish and serve.
Transfer the BLT Pasta Salad to a serving platter or leave it right in the bowl. Sprinkle the reserved bacon on top, add fresh basil leaves if using, and finish with an extra crack of black pepper. Serve immediately for maximum crunch, or chill for 15 minutes if you like it colder.
Lora's Kitchen Tips
- Salt the pasta water like the sea. This is your only chance to season the pasta from the inside out. I use about 1 tablespoon of kosher salt per 4 cups of water, and it makes a huge difference in the final BLT Pasta Salad.
- Don't skip the cold rinse. Rinsing the pasta stops the cooking instantly and washes away excess starch, which helps the dressing cling without turning gummy.
- Dress the pasta while it is still slightly warm. Warm pasta absorbs more flavor. Then chill the whole BLT Pasta Salad for a few minutes before serving if you like it cold.
- Keep your romaine ultra-crisp. Toss the lettuce in just before serving if you are making this ahead. If the dressing coats the lettuce too early, it wilts. I often dress the pasta and tomatoes first, then fold in the lettuce right before we sit down to eat.
- If your dressing looks too thick, don't panic. Add a splash of cold water or a little extra lemon juice and whisk again. The dressing will loosen up beautifully as you toss it with the warm pasta.
BLT Pasta Salad Variations and Substitutions
This BLT Pasta Salad is already pretty perfect, but I love switching things up depending on what is in my fridge. Here are a few favorite ways I have adapted it over the years.
Add avocado: Fold in diced ripe avocado just before serving for an extra creamy, buttery element. A squeeze of lime wedge perks it up even more.
Use spinach instead of romaine: Baby spinach holds up a bit better than romaine if you need the pasta salad to sit out at a potluck. It wilts less and adds a mild, earthy note.
Turn it into a protein-packed meal: Add shredded rotisserie chicken or diced grilled chicken breast. Leftover grilled chicken from the night before works beautifully here and makes this BLT Pasta Salad a complete, satisfying dinner.
Make it spicy: I sometimes whisk a teaspoon of hot sauce into the dressing or sprinkle red pepper flakes over the top. Jake loves this version.
Swap the dressing: If you are not a mayo fan, use plain Greek yogurt instead. It stays just as creamy with a lighter, tangier finish.
What to Serve with BLT Pasta Salad
This BLT Pasta Salad is substantial enough to stand as a main course, especially when it is too hot to cook. I love serving it with a simple green salad or a slice of crusty bread. For a potluck, set it out alongside my Dill Pickle Pasta Salad and watch both disappear fast.
You can also pair it with grilled chicken skewers or a cold glass of iced tea lemonade. It makes a fantastic packed lunch, too. Just portion it into containers, keeping the lettuce separate if possible, and add the crispy bacon right before eating.
How to Store BLT Pasta Salad
- Storage: Store leftover BLT Pasta Salad in an airtight container in the refrigerator for up to 3 days. The lettuce will wilt slightly, but the flavor only gets better.
- Freezing: I do not recommend freezing this BLT Pasta Salad. The mayonnaise dressing separates when thawed, and the lettuce becomes mushy.
- Thawing: No need to thaw, as it is best served cold or at room temperature straight from the fridge.
- Reheating: This dish is meant to be eaten cold. However, if you prefer a warm BLT Pasta Salad, you can quickly toss it in a skillet over low heat just until the pasta is warmed through and the bacon re-crisps slightly.
- Make-ahead tip: Cook the pasta and bacon, and whisk the dressing up to 2 days ahead. Store separately. Assemble the salad, tossing in fresh romaine and tomatoes, just before serving.
BLT Pasta Salad FAQ
Here are the questions I get asked most about this recipe:
Can I make BLT Pasta Salad ahead of time?
Yes! Prepare the dressing, cook the bacon, and boil the pasta a day ahead. Store everything separately in the fridge. When ready to serve, toss the pasta with the dressing, then fold in fresh tomatoes and romaine. This keeps the lettuce crunchy and prevents the pasta from soaking up too much dressing.
What pasta shape is best for BLT Pasta Salad?
Rotini is my top choice because its spirals grab the creamy dressing beautifully. Farfalle, penne, or shells also work well. Just avoid long noodles like spaghetti, as they are harder to eat in a cold salad.
Is BLT Pasta Salad healthy?
It can be! This recipe uses a moderate amount of bacon and a light mayo dressing. You can make it even lighter by using Greek yogurt instead of mayo and adding extra veggies like diced cucumber or bell peppers. It is a balanced meal with carbs, protein, and fresh produce.
Can I use turkey bacon instead of regular bacon?
Absolutely. Turkey bacon works, but it will not get as shatteringly crisp as pork bacon. I recommend cooking it a little longer and blotting it well before crumbling. The smoky flavor will still come through nicely in the BLT Pasta Salad.
How do I keep the lettuce crisp in BLT Pasta Salad?
The trick is to wait to add the romaine until just before serving. If you are meal prepping, pack the lettuce separately and toss it in right before you eat. Also, make sure the lettuce is washed and completely dry. A salad spinner is your best friend here.
This BLT Pasta Salad has officially earned a permanent spot in our summer rotation. It is quick, completely foolproof, and brings everyone to the table with big smiles. I hope it becomes a favorite in your kitchen, too. Tag me on Instagram when you make it, and tell me what twist you added!
With love and crispy bacon,
Lora x
BLT Pasta Salad
4
servings10
minutes10
minutes420
kcalIngredients
225g (8 oz) rotini pasta
6 slices thick-cut bacon
300g (2 cups) cherry tomatoes, halved
150g (3 cups) chopped romaine lettuce
2 tablespoons chopped fresh basil (optional)
60ml (1/4 cup) mayonnaise
30ml (2 tablespoons) fresh lemon juice
15ml (1 tablespoon) Dijon mustard
1/2 teaspoon garlic powder
Salt and black pepper to taste
Directions
Cook bacon until very crisp, then crumble. Reserve 1 tablespoon for garnish.
Boil pasta in salted water until al dente. Drain and rinse under cold water.
Whisk together mayo, lemon juice, Dijon, garlic powder, salt, and pepper in a large bowl.
Add pasta to dressing and toss to coat. Fold in tomatoes, bacon (except garnish), and romaine lettuce.
Top with reserved bacon and fresh basil. Serve immediately or chill for 15 minutes.
