BLT Pasta Salad

How to Make BLT Pasta Salad

1. 1

   Step 1: 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
   
2. 2

   Step 2: 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
   
3. 3

   Step 3: 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

   • 3/4 cupMayonnaise
   • 1/4 cupPlain Greek yogurt
   • 1 tbspFresh lemon juice
   • 1 tspDijon mustard
   
4. 4

   Step 4: 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
   
5. 5

   Step 5: 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.
6. 6

   Step 6: 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.