BLT Pasta Salad

Name: BLT Pasta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz Rotini or fusilli pasta; 1 tsp Kosher salt; 8 slices Bacon, thick-cut; 0.75 cup Mayonnaise; 0.25 cup Plain Greek yogurt; 1 tbsp Fresh lemon juice; 1 tsp Dijon mustard; 2 cups Cherry tomatoes, halved; 4 stalks Green onions (scallions), thinly sliced; 3 cups Romaine lettuce, chopped

A sunny, picnic-ready pasta salad that layers classic BLT flavors—crispy bacon, juicy cherry tomatoes, and crunchy romaine—into tender rotini tossed in a creamy lemon-Dijon dressing. Easy to make and transportable, it shines at summer potlucks, cookouts, and casual weeknight dinners.

0.0(0 reviews)

Prep: 20m · Cook: 20m · Total70 mins

DifficultyEasy

Serves6

AuthorJake

Jake's note

"This recipe takes the familiar comfort of a BLT and turns it into a shareable pasta salad perfect for warm-weather gatherings. Home cooks will appreciate how quickly it comes together and how well the flavors hold up when made a few hours ahead."

BLT Pasta Salad

This BLT Pasta Salad takes the familiar backyard trio of bacon, lettuce and tomato and spreads it across tender rotini so every forkful has a little crunch, a little juice and a little creaminess. Rotini’s twists trap the lemon-Dijon dressing and tiny tomato seeds, while a mix of mayonnaise and Greek yogurt keeps the dressing silky without feeling heavy. Bright lemon and a touch of mustard cut through the bacon’s richness, and thinly sliced scallions add the oniony zip you expect from a good BLT. Texture is the star here: crisp baked bacon, snappy romaine and al dente pasta are deliberately balanced so nothing becomes mushy as the salad chills.

This version is built for travel and timing: it’s easy to scale up for a potluck, and it tolerates a few hours of sitting—provided you manage the lettuce and tomatoes. I like to keep the romaine a bit larger and fold it in just before serving if I know the salad will sit for longer than a couple hours. Make the bacon and dressing ahead to save time, and you’ll have a born-again BLT that’s picnic-ready but still comfortingly familiar at a weeknight table.

Plan your timing

Enter your target meal time:

5:43 pm–5:55 pm→Cook the pasta

5:55 pm–6:07 pm→Crisp the bacon

6:07 pm–6:19 pm→Whisk the dressing

6:19 pm–6:31 pm→Prep the vegetables

6:31 pm–6:43 pm→Combine and toss

6:43 pm–6:55 pm→Chill and serve

Ingredients

Yield

Instructions

Cook the pasta

Bring a large pot of water to a rolling boil and add the kosher salt. Add rotini and cook until al dente according to package directions (usually 8–10 minutes). Drain and rinse under cold water to stop cooking and cool the pasta; set aside in a large mixing bowl.

For this step

12 ozRotini or fusilli pasta
1 tspKosher salt

Crisp the bacon

While the pasta cooks, cook the bacon in a skillet over medium heat until browned and crisp, or bake on a rimmed sheet at 400°F (200°C) for 12–18 minutes. Transfer bacon to paper towels to drain and cool, then crumble or chop into bite-sized pieces.

For this step

8 slicesBacon, thick-cut

Whisk the dressing

In a small bowl, whisk together mayonnaise, Greek yogurt, fresh lemon juice, and Dijon mustard until smooth. Taste and adjust with a pinch of kosher salt and freshly ground black pepper, if desired.

For this step

0.75 cupMayonnaise
0.25 cupPlain Greek yogurt
1 tbspFresh lemon juice
1 tspDijon mustard

Prep the vegetables

Halve the cherry tomatoes, thinly slice the green onions, and chop the romaine into bite-size pieces. If tomatoes are particularly watery, gently drain any excess liquid before adding to the salad.

For this step

2 cupsCherry tomatoes, halved
4 stalksGreen onions (scallions), thinly sliced
3 cupsRomaine lettuce, chopped

Combine and toss

Add the cooled pasta, crumbled bacon, prepared tomatoes, green onions, and romaine to the large bowl with the pasta. Pour the dressing over the salad and toss gently to coat, then taste and adjust seasoning with more salt or lemon as needed.

Chill and serve

Cover and chill the salad for at least 30 minutes to let flavors meld (it can be made up to 4 hours ahead). Serve chilled or at room temperature, giving it a final toss and scattering a few extra bacon pieces or green onion slices on top if you like.

Tips from the kitchen

Salt the pasta water

Season the boiling water well so the pasta itself has flavor; it should taste as salty as sea water. This foundation lets the dressing shine without needing extra salt later.

Cool pasta completely

Rinse under cold water and spread the rotini briefly on a sheet pan to stop carryover cooking and avoid clumping. Warm pasta will wilt the romaine and thin the dressing.

Bake bacon for consistency

Cooking bacon on a rimmed sheet at 400°F gives even crispness and frees both hands to finish the salad. Reserve a tablespoon of rendered fat to stir into the dressing for extra smoky depth if desired.

Drain juicy tomatoes

If your cherry tomatoes are especially watery, let them sit in a sieve for 10 minutes to avoid watering down the salad. Cut larger tomatoes into wedges and press out excess seeds.

Add romaine last

Fold in the chopped romaine just before serving or keep it separate until assembly to preserve crunch, especially if making the salad more than two hours ahead.

Variations & substitutions

Vegetarian smoky swap

Replace bacon with smoked tempeh or store-bought coconut bacon and add a pinch of smoked paprika to the dressing to recreate that savory, smoky backbone.

Avocado and sweet corn

Fold in fresh corn kernels and diced avocado right before serving for a heartier summer version; add an extra squeeze of lemon to prevent browning.

Lightened dressing

Use all Greek yogurt in place of mayonnaise for a tangier, lower-fat dressing and thin with a teaspoon of water or more lemon if it feels too thick.

Green swap

Substitute peppery arugula or chopped baby kale for romaine for a bolder leaf flavor; keep the greens coarse so they hold up in the salad.

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 48 hours, though the romaine will soften over time. For best texture, keep the dressing and romaine separate and toss within a few hours of serving; refresh the salad by squeezing a little extra lemon or stirring in a tablespoon of mayonnaise if it seems dry. This salad is meant to be eaten cold or at room temperature—do not attempt to reheat.

What to serve with it

Serve this BLT Pasta Salad alongside grilled chicken thighs, a platter of fresh fruit, or simple garlic-rubbed crusty bread for a complete summer spread. For drinks, a chilled rosé or an herb-forward iced tea pairs nicely with the smoky bacon and lemony dressing. Present it in a wide shallow bowl and finish with a few reserved bacon crumbles and scallion rings for visual contrast.

Frequently asked questions

Can I make this salad a day ahead?

You can prepare the pasta, bacon and dressing a day ahead, but keep the romaine and tomatoes separate and combine them shortly before serving to avoid sogginess.

How do I keep the bacon crispy?

For crisp bacon that lasts, bake it on a wire rack set over a rimmed sheet so fat drains away; cool completely on paper towels, then add most of it right before serving and reserve a few pieces for garnish.

What if my dressing is too thick?

Thin the dressing with a teaspoon or two of water or additional lemon juice and whisk until it reaches a pourable consistency; add gradually so it doesn’t become watery.

Can I use iceberg lettuce instead of romaine?

You can, but iceberg is milder and crunchier; chop it into larger pieces and fold it in at the last minute because it releases more water than romaine.

Is there a good substitute for mayonnaise?

Full-fat Greek yogurt or a 50/50 mix of yogurt and sour cream work well for a tangier, lighter dressing and still provide the creamy mouthfeel that binds the salad.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Cook the pasta

Rotini or fusilli pasta12 oz
Kosher salt1 tsp

Step 2: Crisp the bacon

Bacon, thick-cut8 slices

Step 3: Whisk the dressing

Mayonnaise0.75 cup
Plain Greek yogurt0.25 cup
Fresh lemon juice1 tbsp
Dijon mustard1 tsp

Step 4: Prep the vegetables

Cherry tomatoes, halved2 cups
Green onions (scallions), thinly sliced4 stalks
Romaine lettuce, chopped3 cups

Nutrition Facts

Per serving: About 1 generous cup (210g)

Calories269

Total Fat14.4g

Saturated Fat3.2g

Trans Fat0.1g

Polyunsaturated Fat3.2g

Monounsaturated Fat6.7g

Total Carbohydrates30.6g

Dietary Fiber2.8g

Total Sugars4.3g

Protein5.8g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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