Introduction

This BLT Pasta Salad is a fresh and flavorful twist on the classic sandwich, combining crispy bacon, juicy tomatoes, and crunchy romaine with tender pasta. It’s perfect for a quick lunch or a crowd-pleasing side dish at your next gathering.

Ingredients

1 pound dried pasta
1 romaine heart, chopped
8 ounces grape tomatoes, halved
8 ounces bacon
1/2 cup olive oil
1/2 cup mayonnaise
1/2 cup red wine vinegar
3 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Step 1: Place the bacon in a single layer on a baking sheet with edges. Put the sheet in a cold oven and turn the oven on to 400˚F. Bake for 18–25 minutes, or until the bacon is crispy. Cooking time will depend on the thickness of your bacon. When done, transfer the bacon to a paper towel-lined plate to drain and cool, then crumble.
Step 2: Cook the pasta according to the package directions. Drain and rinse under cold water to cool the pasta completely, then drain again.
Step 3: Whisk together the olive oil, mayonnaise, red wine vinegar, minced garlic, dried basil, dried oregano, Dijon mustard, salt, and pepper to make the dressing.
Step 4: In a large bowl, combine the cooled pasta, chopped romaine, halved grape tomatoes, and crumbled bacon. Toss everything with the dressing until evenly coated. Serve immediately for the best texture and flavor.

Tips & Variations

Use thick-cut bacon for a meatier bite and crisper texture.
Substitute romaine with baby spinach or arugula for a different leafy green flavor.
Add chopped avocado for extra creaminess and richness.
For a lighter version, swap mayonnaise for Greek yogurt.
Make the salad ahead but add bacon and lettuce just before serving to keep them crisp.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the salad chilled and add extra dressing if it seems dry. Reheat is not recommended as the lettuce and tomatoes are best served fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like rotini, penne, or bowties works well in this salad. Choose your favorite shape for texture variety.

How do I keep the lettuce from getting soggy?

For the freshest salad, toss the lettuce in just before serving. Storing the salad without lettuce or bacon and adding them right before eating helps prevent sogginess.

BLT Pasta Salad Recipe

Print Recipe

★★★★★

4.5 from 70 reviews

A delicious and easy-to-make BLT Pasta Salad combining crispy bacon, fresh romaine, juicy grape tomatoes, and perfectly cooked pasta, all tossed in a flavorful homemade dressing made with olive oil, mayonnaise, red wine vinegar, and herbs. Perfect for a light lunch or side dish at gatherings.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Salad
Method: Baking
Cuisine: American

Ingredients

Scale

Salad

1 pound dried pasta
1 romaine heart, chopped
8 ounces grape tomatoes, halved
8 ounces bacon

Dressing

1/2 cup olive oil
1/2 cup mayonnaise
1/2 cup red wine vinegar
3 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Cook the Bacon: Place the bacon in a single layer on a baking sheet with edges. Put the baking sheet into a cold oven and set the oven to 400˚F. Bake the bacon for 18-25 minutes or until it’s crispy. The baking time will vary depending on the thickness of your bacon. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat and cool. Then crumble into pieces.
Cook the Pasta: Cook the pasta according to the package directions until al dente. Once done, rinse the pasta under cold water to stop the cooking process and to cool it down. Drain well.
Make the Dressing: In a bowl, whisk together the olive oil, mayonnaise, red wine vinegar, minced garlic, dried basil, dried oregano, Dijon mustard, salt, and pepper until fully combined and smooth.
Assemble the Salad: In a large mixing bowl, combine the cooked pasta, chopped romaine lettuce, halved grape tomatoes, and crumbled bacon. Pour the dressing over the salad and toss gently until everything is evenly coated. Serve immediately for the best texture and freshness.

Notes

Using cold water to rinse the pasta stops it from cooking further and prevents it from becoming mushy.
For a lighter option, you can reduce mayonnaise or substitute with Greek yogurt.
Baking bacon instead of frying reduces mess and gives evenly crispy strips.
Feel free to add other veggies like cucumbers or avocados for variation.
Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.

Keywords: BLT pasta salad, bacon pasta salad, summer pasta salad, picnic recipe, easy pasta salad, bacon dressing salad