# BLT Pasta Salad

> 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.

Canonical URL: https://www.topshelf.recipes/recipes/blt-pasta-salad

## Author

Jake Woods

https://www.topshelf.recipes/chef/jake-woods

Published: June 25, 2026

Last Updated: September 25, 2026

## About This Recipe

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.

## Recipe Information

- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 70 minutes
- Servings: 3
- Difficulty: Easy
- Category: Salads

## Ingredients

### Cook the pasta

- 12 oz Rotini or fusilli pasta
- 1 tsp Kosher salt

### Crisp the bacon

- 8 slices Bacon, thick-cut

### Whisk the dressing

- 3/4 cup Mayonnaise
- 1/4 cup Plain Greek yogurt
- 1 tbsp Fresh lemon juice
- 1 tsp Dijon mustard

### Prep the vegetables

- 2 cups Cherry tomatoes, halved
- 4 stalks Green onions (scallions), thinly sliced
- 3 cups Romaine lettuce, chopped

## Instructions

### 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.

### 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.

### 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.

### 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.

### 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. 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.

## Nutrition

Estimated nutrition per serving (1 serving):

- Calories: 1210 kcal
- Protein: 43.9 g
- Carbohydrates: 93.9 g
- Fat: 72.5 g
- Saturated Fat: 16.5 g
- Fiber: 6.2 g
- Sugar: 7.7 g
- Added Sugars: 0.3 g
- Cholesterol: 98.1 mg
- Sodium: 1631.9 mg
- Potassium: 1067.5 mg
- Calcium: 95.9 mg
- Iron: 3.5 mg
- Vitamin D: 0 mcg

## Tips

### 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 and 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.

## Notes

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.

### Storage and 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.

### Serving Suggestions

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.

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