BLT Pasta Salad
This BLT pasta salad has all the flavors of a traditional BLT sandwich mixed with tender pasta and a creamy dressing. Perfect for any special occasion, or a casual bbq or potluck.
BLT Pasta Salad
I can’t resist a classic bacon, lettuce, tomato sandwich. It’s really the flavors of the salty bacon, fresh tomatoes, and the crisp lettuce that I can’t stop eating.
The bread is really a way to get them all together so I can do with out it. But then I thought, I love pasta so much, why not turn it into a pasta salad?!?!
Super easy to put together and ready in less than 30 minutes, it’s great for any get together. Not only that, but you can prep all the ingredients ahead and store in the fridge until you’re ready to enjoy.
I know you’re going to love this salad as much as we do and want to make it all the time!
My Favorite Pasta Salad Recipes
- Italian pasta salad
- Taco pasta salad
- Macaroni salad with chicken
- Deviled egg pasta salad
- Southern macaroni salad
Ingredients Needed
Pasta – I like to use bowtie pasta but you can substitute any medium or short pasta shape like penne, fusilli, or rotini pasta.
Bacon – Cooked and crumbled. Substitute turkey bacon if needed. I prefer thick-cut bacon myself!
Lettuce – Replace the romaine lettuce with iceberg, spring mix, arugula, or even spinach.
Tomato – Swap the cherry tomatoes with diced regular tomatoes or sun-dried tomatoes for a different flavor.
Onion – I like to use red onion for a pop of color. Swap out for diced sweet onion or sliced green onions.
Dressing – A mix of yogurt, buttermilk, mayo, lemon juice, garlic powder, onion powder, dried dill, salt, and pepper.
Pantry staples – Chopped fresh parsley.
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How to Make BLT Pasta Salad
First: Cook the pasta al dente, according to the package instructions. Drain and rinse under cold water to cool it. Drain completely.
Second: In a large bowl, mix the pasta, bacon, tomatoes, lettuce, red onion, and parsley.
Third: In a separate bowl, whisk together the dressing. Pour the dressing over the pasta salad and gently toss to combine. Taste and season if needed.
Fourth: Cover and refrigerate for at least 30 minutes to allow the flavors to mix. Give the salad a quick toss before serving. Serve chilled, topped with extra bacon if you like.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long does it last?
Any leftovers will keep in the fridge for up to 3 days if stored in an airtight container or covered tightly with plastic wrap.
After a day or two the pasta absorbs the dressing and the salad can get a little “dry.” I just add another tablespoon of yogurt and give it a quick stir.
You can also chop all the ingredients and make the dressing up to three days in advance. Store then each in a separate container and then mix before serving.
Can I add anything else?
One of my favorite things to add to this salad is avocado. Only because I usually add it to my sandwiches and make a BLAT. A Bacon, Lettuce, Avocado, Tomato.
But you can also add cucumber, bell peppers (I like yellow or orange for color), fresh corn, or olives. Don’t forget cheese! Toss in some cheddar cheese, crumbled feta, or diced mozzarella.
Serving Suggestions
I could eat this all by itself and call it a meal. But it also makes a great side dish next to chicken, steaks, or pork chops.
Or serve it at a bbq or picnic with some sandwiches or even a soup!
Tips for No Leftovers
- Cook the pasta al dente so it doesn’t get mushy when you add the dressing.
- Cool the hot pasta completely by running under some cold water.
- Make your own buttermilk by mixing whole milk with a little lemon juice or vinegar as a substitute.
- Substitute a store-bought ranch dressing for easier prep.
- Chop everything bite size to make it easier to eat.
- Don’t use store-bought bacon bits, they don’t really work in the salad.
- Substitute the Greek yogurt for a mixture of sour cream and mayo if needed.
- Add a dash of red pepper flakes or diced fresh jalapeno for a hint of spice.
- If you don’t like onions, feel free to leave them out all together.
- Let chill in the refrigerator for at least 30 minutes before serving for best flavor! Even better the next day!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This creamy pasta salad is full of all the classic BLT ingredients (my favorite sandwich, BTW). Tender pasta, cooked bacon, and fresh veggies that’s perfect for summer potlucks, bbq, or a regular weeknight meal.
BLT Pasta Salad
Ingredients
Pasta Salad
- 8 ounces pasta bowtie or your fave shape
- 6 slices bacon cooked and crumbled
- 1 pint cherry tomatoes halved
- 4 cups romaine lettuce chopped
- 1/2 cup red onion finely diced
- 2 tablespoons parsley leaves chopped
Salad Dressing
- 1/2 cup plain Greek yogurt
- 1/4 cup buttermilk
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the bowtie pasta according to the package instructions until al dente.
- Rinse under cold water to stop the cooking process. Let it sit until it's completely cooled.
- In a large bowl, combine the cooled pasta, crumbled bacon, cherry tomatoes, chopped romaine lettuce, red onion, and chopped parsley leaves.
- In a separate bowl, whisk together the Greek yogurt, buttermilk, mayonnaise, lemon juice, garlic powder, onion powder, dried dill, salt, and pepper to make the dressing.
- Pour the dressing over the pasta salad ingredients and toss gently to coat evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors mix.
- Before serving, give the salad a quick toss. Taste and adjust the seasoning if needed.
- Serve chilled, garnished with extra crumbled bacon and fresh parsley if desired.
Notes
- Cook the pasta al dente so it doesn’t get mushy when you add the dressing.
- Cool the hot pasta completely by running under some cold water.
- Make your own buttermilk by mixing whole milk with a little lemon juice or vinegar as a substitute.
- Don’t use store-bought bacon bits, they don’t really work in the salad.
- Substitute the Greek yogurt for a mixture of sour cream and mayo if needed.
- Add a dash of red pepper flakes or diced fresh jalapeno for a hint of spice.
- If you don’t like onions, feel free to leave them out all together.
- Let chill in the refrigerator for at least 30 minutes before serving for best flavor! Even better the next day!
Nutrition
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