BLT Pasta Salad
So yesterday, Alex asked for something fresh yet hearty for dinner. It was one of those busy Manhattan evenings, and I remembered BLT Pasta Salad—the perfect dish that blends the flavors of a classic BLT with the comfort of pasta. It's quick, kid-approved, and requires minimal cleanup, which is exactly what our family needed.
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Looking for more pasta-inspired ideas? Check out our Creamy Cajun Chicken Pasta for a flavorful twist!
Why you’ll love this recipe
This BLT Pasta Salad is ideal for those busy weeknights when you crave something fresh yet filling. The crispy bacon gives it a savory crunch, while the creamy dressing ties everything together beautifully. Alex always asks for seconds, and even the picky Sarah is a fan. Plus, it's a great way to sneak in some veggies for the kids!
Ingredients
- 16 ounces rotini pasta
- 16 ounces bacon (cooked and diced, grease reserved)
- 1 pint cherry tomatoes (halved)
- 4 green onions (sliced thin)
- 2 cups romaine lettuce (shredded)
- 1 avocado (diced)
- 1 cup mayonnaise
- 2 tablespoons reserved bacon grease
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 2 teaspoons lemon juice
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon pepper
Step-by-step instructions
- Cook pasta in salted water until al dente, then drain without rinsing. Transfer to a large bowl, stirring occasionally to cool.
- Preheat oven to 400°F. Bake bacon until crispy, then let cool and cut into ½ to 1-inch pieces. Reserve the bacon grease.
- Whisk together the mayo, reserved bacon grease, Dijon mustard, honey, lemon juice, sea salt, and pepper.
- Add tomatoes, green onions, and bacon to the pasta, mixing well. Stir in the dressing until everything is coated.
- Chill the salad for at least 3 hours. Before serving, mix in the lettuce and avocado, adjusting seasoning to taste. Garnish with extra bacon and tomatoes if desired.
Recipe tips & variations
For a twist, try adding a dash of red pepper flakes for heat or include some cheese like shredded cheddar for extra richness. If you're out of Dijon mustard, a spicy brown mustard works just as well. Remember, the key is to make it your own!
Storage & reheating
Store any leftovers in an airtight container in the fridge—it’s good for up to three days. It’s best enjoyed cold, but if you prefer, let it sit at room temperature for a bit before serving. Adding lettuce and avocado just before serving keeps them fresh and vibrant.
FAQs
Can BLT pasta salad be made ahead of time?
Absolutely! It's actually better when the flavors have time to meld together. Just wait to add the lettuce and avocado until right before serving.
When should lettuce and avocado be added to BLT pasta salad?
Add them just before serving to ensure they’re fresh and crisp.
What type of pasta works best for BLT pasta salad?
Rotini is great because it grabs onto the dressing, but any short pasta will do.
How long does BLT pasta salad last in the refrigerator?
Stored properly, it can last up to three days, but it’s so tasty, I doubt it’ll stick around that long!
Recipes you may like
Love this BLT Pasta Salad? You might also enjoy our Crunchy Bacon Broccoli Salad or the Creamy Chicken Salad. Both are perfect for easy, satisfying meals!
The ease and delightful taste of this BLT Pasta Salad really can’t be overstated—Donald calls it a game-changer for our family dinners. Enjoy this piece of our kitchen magic!
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BLT Pasta Salad
- Total Time: 3 hours 35 minutes
- Yield: 6 servings 1x
- Diet: Pescatarian
Description
A fresh yet hearty BLT Pasta Salad that blends the classic flavors of a BLT with pasta, perfect for busy weeknights.
Ingredients
- 16 ounces rotini pasta
- 16 ounces bacon (cooked and diced, grease reserved)
- 1 pint cherry tomatoes (halved)
- 4 green onions (sliced thin)
- 2 cups romaine lettuce (shredded)
- 1 avocado (diced)
- 1 cup mayonnaise
- 2 tablespoons reserved bacon grease
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 2 teaspoons lemon juice
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon pepper
Instructions
- Cook pasta in salted water until al dente, then drain without rinsing. Transfer to a large bowl, stirring occasionally to cool.
- Preheat oven to 400°F. Bake bacon until crispy, then let cool and cut into ½ to 1-inch pieces. Reserve the bacon grease.
- Whisk together the mayo, reserved bacon grease, Dijon mustard, honey, lemon juice, sea salt, and pepper.
- Add tomatoes, green onions, and bacon to the pasta, mixing well. Stir in the dressing until everything is coated.
- Chill the salad for at least 3 hours. Before serving, mix in the lettuce and avocado, adjusting seasoning to taste. Garnish with extra bacon and tomatoes if desired.
Notes
- For a twist, try adding a dash of red pepper flakes for heat or include some cheese like shredded cheddar for extra richness.
- If you're out of Dijon mustard, a spicy brown mustard works just as well.
- Adding lettuce and avocado just before serving keeps them fresh and vibrant.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
