Oh boy, do I have the perfect lunch idea for you! This BLT Pasta Salad is everything you love about the classic sandwich, but better – because let’s be honest, everything’s better with pasta, right? It’s been my go-to for summer picnics ever since I accidentally threw one together last July when the heatwave hit. Instead of sweating over a grill while my burgers turned to hockey pucks, I tossed together cold pasta with crispy bacon, fresh lettuce, and sweet cherry tomatoes. The best part? It comes together in under 30 minutes and keeps perfectly in your fridge for quick lunches all week long. Trust me, once you try this refreshing twist, you’ll be making it all season!
Why You’ll Love This BLT Pasta Salad
Oh, where do I even start? This BLT Pasta Salad has been my summer lifesaver more times than I can count. Here’s why it’ll become your new favorite too:
- Quick as lightning – From fridge to table in under 30 minutes (perfect for those « I forgot to pack lunch » mornings)
- Cool and refreshing – That tangy dressing with crisp lettuce and tomatoes? Pure summer in a bowl
- Meal prep magic – Makes enough for 4 servings that keep beautifully in the fridge (just add fresh lettuce when you’re ready to eat)
- Endlessly customizable – Swap in turkey bacon, add avocado, or spice it up with jalapeños – it’s your kitchen, your rules!
Honestly, the first time I made this, my husband ate three helpings before I could even take photos. That’s when I knew I’d struck gold with this recipe!
Ingredients for BLT Pasta Salad
Alright, let’s gather up everything you’ll need for this glorious BLT Pasta Salad! I’ve broken it down into two simple groups so you can stay organized while you’re rummaging through your fridge and pantry. Trust me, having everything prepped and ready makes this recipe come together in a snap.
For the Salad
- 8 oz pasta – I love fusilli or penne because those little spirals and tubes hold onto the dressing like champs
- 6 slices bacon – Cooked until crispy and crumbled (because limp bacon is just sad)
- 2 cups lettuce – Chopped into bite-sized pieces (I’m partial to romaine for that perfect crunch)
- 1 cup cherry tomatoes – Halved (those little bursts of sweetness make all the difference)
- 1/4 cup red onion – Thinly sliced (don’t skip this – it adds just the right zing!)
For the Dressing
- 1/2 cup mayonnaise – The creamy base that brings it all together
- 2 tbsp sour cream – Adds a lovely tang that balances the richness
- 1 tbsp lemon juice – Freshly squeezed if you can (it brightens up the whole dish)
- 1/2 tsp garlic powder – Because everything’s better with garlic
- 1/4 tsp salt – Just enough to make all the flavors pop
- 1/4 tsp black pepper – Freshly ground if you’re feeling fancy
Ingredient Notes and Substitutions
Now, I know we don’t always have exactly what a recipe calls for, so here are my tried-and-true swaps that’ll still give you amazing results:
- Bacon – Turkey bacon works great if you’re watching calories, or for my vegetarian friends, smoked almonds add that same salty crunch
- Sour cream – Plain Greek yogurt is my go-to substitute – it’s got that same tang but with extra protein
- Mayonnaise – Avocado makes a surprisingly creamy base if you’re avoiding dairy
- Pasta – Any short shape works! Farfalle, rotini, even macaroni in a pinch (just don’t use spaghetti – trust me on this one)
The beauty of this salad is how forgiving it is – as long as you’ve got that BLT flavor profile going, you really can’t go wrong!
How to Make BLT Pasta Salad
Alright, let’s get cooking! Making this BLT Pasta Salad is so easy, you’ll have it memorized after the first try. Here’s exactly how I do it every time for perfect results:
- Cook your pasta al dente – Bring a large pot of salted water to boil and add your pasta. Cook according to package instructions, but check it a minute early – you want it tender but still with a little bite. Drain and immediately rinse under cold water to stop the cooking. This keeps your pasta from getting mushy.
- Crisp that bacon! – While the pasta cooks, fry up your bacon slices in a skillet over medium heat until they’re perfectly crisp. I like to drain them on paper towels – this soaks up extra grease so your salad isn’t oily. Once cooled, crumble them into bite-sized pieces.
- Chop your veggies – Wash and chop the lettuce, halve those juicy cherry tomatoes, and thinly slice the red onion. Tip: If raw onion is too strong for you, soak the slices in ice water for 5 minutes first to take the edge off.
- Whisk up the dressing – In a small bowl, combine the mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper. Whisk until smooth and creamy. Taste and adjust seasonings if needed.
- Toss it all together – In a large bowl, combine the cooled pasta, crumbled bacon, chopped lettuce, halved cherry tomatoes, and sliced red onion. Pour the dressing over the top and toss gently until everything is well coated.
Serving and Storing BLT Pasta Salad
Here’s the best part – how to enjoy this beauty! I always serve my BLT Pasta Salad chilled straight from the fridge – that crisp lettuce and cool pasta are just *chef’s kiss* on a hot day. And here’s my secret: I save a little extra crispy bacon to sprinkle on top right before serving. That way, you get that perfect crunch with every bite – trust me, it makes all the difference!
Now, if you’re lucky enough to have leftovers (which doesn’t happen often in my house), here’s how to store them. Pop it in an airtight container and it’ll keep beautifully in the fridge for up to 3 days. Fair warning – the lettuce will lose some crunch by day two, so if you’re planning ahead, you might want to keep the lettuce separate and add it fresh when you’re ready to serve. Either way, it still tastes amazing – I’ve been known to eat it straight from the container at midnight!
Nutritional Information for BLT Pasta Salad
Okay, let’s talk numbers – but don’t worry, I won’t make this boring! Here’s the nutritional lowdown for one generous serving of this BLT Pasta Salad:
- Calories: 420 (worth every single one!)
- Fat: 25g (most from that glorious bacon and creamy dressing)
- Carbs: 35g (thanks to the satisfying pasta base)
- Protein: 12g (bacon to the rescue again!)
- Vitamin C: 20% of your daily needs (those cherry tomatoes pull their weight)
Now, my food scientist friends remind me that these values can vary – your exact numbers depend on your specific brands of bacon, mayo, etc. But honestly, when something tastes this good, I try not to overthink it. Everything in moderation, right? Just enjoy each delicious bite!
Frequently Asked Questions
Ooh, I love getting questions about this BLT Pasta Salad – it means you’re as excited about it as I am! Here are answers to the ones I hear most often:
Can I use another pasta shape?
Absolutely! Any short pasta with nooks and crannies to hold the dressing works great. I’ve used everything from farfalle to rotini – just steer clear of long noodles like spaghetti. My weirdest experiment? Shells actually made a fun BLT « pasta salad » that the kids went nuts for!
How long does BLT Pasta Salad last in the fridge?
Honestly? If it survives beyond day two in your house, I’m impressed! But technically, it keeps for 3 days in an airtight container. The bacon stays crisp surprisingly long, though the lettuce does soften. If I’m making ahead, I sometimes keep the lettuce separate until serving.
Can I use turkey bacon instead?
You bet! Turkey bacon works perfectly here – just crisp it up extra well. My vegetarian friends swear by smoked almonds too. Honestly, with that tangy dressing and fresh veggies, you could leave the bacon out entirely and still have a killer pasta salad.
Is this pasta salad good for picnics?
Oh honey, this was MADE for picnics! Just pack it in a cooler with ice packs and it’ll stay perfectly chilled. I actually think it tastes better after sitting for an hour or two – gives those flavors time to get friendly with each other. Just don’t let it sit out more than 2 hours in hot weather (food safety first!).
Can I add other veggies?
Please do – make it your own! I’ve tossed in everything from diced cucumbers to roasted corn to pickled jalapeños (that was a spicy hit!). My niece adds avocado when it’s in season. The BLT base is just your starting point – let your fridge and imagination lead the way!
More Lunch Ideas You’ll Enjoy
Okay, confession time – I might have a slight pasta salad obsession. If you loved this BLT Pasta Salad as much as I do, you’ve absolutely gotta try my Chicken Caesar Pasta Salad next! It’s got all that garlicky, cheesy goodness you crave, but in a cool, packable lunch form. And when summer tomatoes are at their peak? My Caprese Pasta Salad with fresh basil and balsamic is pure heaven. Trust me, once you start making these, you’ll never look at boring sandwiches the same way again!
BLT Pasta Salad
Ingrédients
Equipment
Method
- Cook the pasta according to package instructions. Drain and rinse under cold water. Set aside.
- In a skillet, cook the bacon until crispy. Drain on paper towels, then crumble.
- In a large bowl, combine the cooked pasta, bacon, lettuce, cherry tomatoes, and red onion.
- In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper.
- Pour the dressing over the salad and toss to coat. Serve chilled.