Save to Pinterest There's something about a BLT that just works, and when I realized I could turn that magic into a pasta salad, everything clicked. My neighbor brought one to a Fourth of July potluck years ago, and I watched people go back for seconds, then thirds. The bacon was still crispy, the tomatoes burst on your tongue, and the creamy dressing tied everything together without feeling heavy. I've been making variations ever since, and it's become the salad I'm known for.
I made this for my daughter's school picnic, and an older teacher pulled me aside to ask for the recipe—she said it was the first time she'd actually enjoyed a pasta salad. That moment meant more than I expected, honestly. Now I make a double batch whenever there's an outdoor gathering, knowing it'll disappear.
Ingredients
- Pasta: Use short shapes like rotini, penne, or fusilli so they catch the dressing and feel substantial with each bite.
- Bacon: Streaky bacon crisps up beautifully and stays that way longer than thinner cuts—this is where the salad gets its soul.
- Cherry tomatoes: Halve them so they don't roll around and stay intact, giving you pockets of juicy sweetness.
- Romaine lettuce: It holds up better than softer greens and won't wilt into mush as the salad sits.
- Red onion: Finely diced so it scatters throughout rather than creating sharp pockets; it adds a subtle bite.
- Avocado: Optional, but it adds richness—add it last if you're not eating immediately so it doesn't brown.
- Mayonnaise and sour cream: The combo creates a dressing that's creamy without being heavy; the sour cream keeps it bright.
- Lemon juice: Fresh is essential here—it wakes up the whole dish and prevents the dressing from tasting flat.
- Dijon mustard: A small amount adds sophistication and helps emulsify the dressing.
Instructions
- Boil and cool the pasta:
- Cook it until just al dente—a minute or two before the package says—because it'll continue firming up as it cools. Rinsing under cold water stops the cooking instantly and keeps each piece separate and tender.
- Crisp the bacon to perfection:
- Medium heat is your friend here; high heat can make the outside burn before the inside cooks through. Listen for the sound to shift from a steady sizzle to occasional pops—that's when it's done.
- Whisk the dressing smoothly:
- Start with the mayo and sour cream, then add the lemon juice slowly while whisking so it emulsifies. Taste as you go and adjust the seasoning—this is where salt and pepper make the real difference.
- Combine without crushing:
- Toss gently so the lettuce stays intact and the tomatoes don't burst everywhere. If you're not serving immediately, keep the lettuce separate and add it just before serving.
- Let it rest briefly:
- Even five minutes allows the flavors to mingle, though it's best served within a couple of hours so the pasta doesn't absorb too much dressing and get soggy.
Save to Pinterest I learned the hard way that this dish transforms a regular day into something communal. Someone will always ask for the recipe, and then they'll make it for their own gathering, and it becomes this tiny thread connecting kitchens across town.
The Secret to Bacon That Stays Crispy
The moment that bacon comes out of the pan, drain it on paper towels and let it sit uncovered—wrapping it traps steam that will soften it. I sometimes break it into smaller pieces while it's still warm, which helps it stay distributed throughout the salad rather than sinking to the bottom. The bacon is really the star, so treat it with respect.
Make-Ahead Magic
This salad actually improves if you make it an hour or two ahead—the flavors settle into a harmonious whole, and the pasta absorbs just enough dressing to become genuinely flavorful. The trade-off is that the lettuce will start to soften, so if you're making it more than a few hours in advance, keep the lettuce separate and toss it in right before serving.
Ways to Make It Your Own
The beauty of this salad is that it's a framework, not a rigid rule. I've added grilled chicken when I wanted something more substantial, thrown in sliced cucumber for extra freshness, and once used turkey bacon for a lighter version that still satisfied everyone. The core—the creamy dressing, the crispy bacon, the fresh vegetables—stays the same, but you can adjust it to whatever you're in the mood for.
- Grilled chicken or rotisserie chicken turns this into a complete meal rather than a side dish.
- Toast croutons separately and scatter them on top at the last moment so they stay crunchy.
- If you love heat, add a pinch of cayenne or smoked paprika to the dressing.
Save to Pinterest This pasta salad has shown up to more gatherings than I can count, and it never disappoints. It's the kind of dish that makes people happy, and that's really all any of us are trying to do in the kitchen.
Recipe Frequently Asked Questions
- → What pasta works best in this dish?
Short pasta varieties like rotini, penne, or fusilli hold the dressing well and blend perfectly with the bacon and veggies.
- → How can I make the bacon crispy?
Cook diced bacon over medium heat until golden and crisp, about 8–10 minutes, then drain on paper towels to remove excess fat.
- → Can I prepare this in advance?
Yes, combine ingredients and refrigerate for up to 2 hours before serving to let flavors meld without sogginess.
- → Are there good alternatives to romaine lettuce?
Iceberg lettuce or baby spinach work well and maintain their crispness when tossed with the dressing.
- → How is the creamy dressing made?
Whisk together mayonnaise, sour cream, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper for a tangy and smooth dressing.