BLT Pasta Salad

Key Ingredients to Know

Bacon: Thick-cut bacon gives the best texture—it stays meaty and crisp even after being tossed in the dressing. Look for bacon with a good fat-to-meat ratio; the rendered fat is essential for the dressing. If you prefer less smoke, use a mild applewood-smoked bacon. Mayonnaise: Full-fat mayonnaise is key for a rich, creamy dressing. Light mayo will work but yields a thinner, less luscious result. For a dairy-free version, use a quality vegan mayo. Tomatoes: Grape tomatoes are ideal because they’re firm, sweet, and hold their shape when sliced. Cherry tomatoes are a fine substitute; just halve them instead of slicing to keep the juices from making the salad watery.

Tools You’ll Need

A large pot for boiling the pasta, a colander for draining and rinsing, a rimmed baking sheet (or a large skillet) for cooking the bacon, a large mixing bowl for combining the dressing and salad, measuring spoons, a sharp knife, and a cutting board. A whisk helps emulsify the dressing smoothly, and a rubber spatula is handy for folding everything together without crushing the lettuce.

Tips for the Best BLT Pasta Salad

When I first made this, I learned that cooling the pasta under cold running water until it’s completely chilled is crucial—warm pasta will make the dressing thin and greasy. For the crispiest bacon, bake it on a rimmed baking sheet at 400°F for 15–20 minutes, then drain on paper towels. Let the bacon grease cool for just a minute or two before whisking it into the mayonnaise; if it’s too hot, it can break the emulsion. And when you toss everything together, use a gentle hand so the lettuce stays crisp and the tomatoes don’t get crushed. This creamy pasta salad comes together in under 30 minutes, making it an easy pasta salad for busy weeknights.

Expert Advice for Perfect Results

The warm bacon grease does more than add smoky flavor—it helps the mayonnaise and vinegar emulsify into a silky, cohesive dressing. Because the fat is liquid, it disperses evenly, coating every piece of pasta. For the best texture, use ditalini or another small pasta shape; its nooks and crannies catch the dressing beautifully. Taste the dressing before adding the pasta—it should be boldly seasoned, since the pasta and vegetables will mellow it out. If you’re making this BLT pasta salad recipe ahead, hold the lettuce and tomatoes until just before serving to keep them from wilting. A final crack of black pepper right before serving brightens the whole dish.

Ways to Change It Up

This recipe is endlessly adaptable. For a lighter version, swap half the mayonnaise for plain Greek yogurt—you’ll still get creaminess with a tangy twist. To make it vegetarian, use smoky tempeh bacon or coconut bacon, and replace the bacon grease with olive oil plus a drop of liquid smoke. Add diced avocado just before serving for extra richness, or toss in a handful of shredded sharp cheddar for a cheesy kick. If you like heat, stir a teaspoon of hot sauce or a pinch of cayenne into the dressing. For a different pasta shape, try small shells, elbow macaroni, or even rotini—they all hold the smoky bacon dressing well.

How to Serve This Pasta Salad

This cold pasta salad is a star on its own, but a few extras take it over the top. Sprinkle extra crispy bacon bits and a handful of fresh chives or sliced green onions on top for color and crunch. For a side, grilled corn on the cob with butter and smoked paprika echoes the smoky bacon dressing, or keep it light with a simple fruit salad of melon and berries. It’s the perfect summer pasta salad for picnics, potlucks, or backyard barbecues—just set it out with a big spoon and watch it disappear.

Storing Leftovers

Store any leftover BLT pasta salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the lettuce will soften over time, so if you’re making this ahead for a party, add the romaine and tomatoes just before serving. The dressing may thicken as it chills; if needed, stir in a teaspoon of milk or water to loosen it up before serving again.

Frequently Asked Questions

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BLT Pasta Salad

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Prep Time 7 minutes mins

Cook Time 8 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Lunch

Cuisine: American

Calories: 553

Ingredients

  

• 8 oz ditalini pasta
• 0.5 lb thick-cut bacon cooked with grease reserved
• 2 cup grape tomatoes halved
• 2 cup romaine lettuce thinly sliced and chopped

dressing

• 0.75 cup mayonnaise
• 2.5 tbsp warm liquid bacon grease
• 1 tbsp plain white vinegar
• 0.5 tsp kosher salt adjust to taste
• 0.25 tsp freshly ground black pepper

Equipment

• large pot
• colander
• baking sheet or skillet
• paper towels
• large mixing bowl
• knife
• cutting board

Instructions

 

1. Cook the bacon. While the bacon is cooking, start cooking the pasta according to the directions on the package. Drain under cold water until the pasta is cool.
2. While the pasta is boiling, slice the tomatoes and chop the lettuce. When the bacon is out of the oven, or off the stove, set it aside to drain on paper towels.
3. Stir together the mayonnaise, bacon grease, vinegar, salt, and pepper in a large mixing bowl.
4. Add the pasta, tomatoes, lettuce, and bacon. Toss well to thoroughly coat the pasta. Serve immediately or transfer to an airtight container and refrigerate until ready to serve. Enjoy!