BLT Pasta Salad Recipe

I created my BLT Pasta: farfalle with cooked bacon, romaine lettuce, cherry tomatoes, red onion, shredded cheddar and chives, finished with a creamy mayo or Greek yogurt dressing. In my Summer Pasta Salad Recipes collection, this version swaps dressing options and keeps prep simple for picnics and potlucks.

I love when a classic BLT becomes a Summer pasta salad that actually holds up at picnics. I toss 12 ounces farfalle pasta with 8 to 10 slices bacon cooked till crisp, 4 cups coarsely chopped romaine, 2 cups halved cherry tomatoes, a few thin slices of red onion and about 1 cup shredded sharp cheddar when I feel like it.

For dressing you can go classic or light, I often whisk 1/2 cup mayonnaise with 1/4 cup sour cream, 1 tablespoon Dijon, 1 tablespoon apple cider vinegar, a little honey and 1/2 teaspoon garlic powder, salt and freshly ground black pepper. No mayo option works magic too using 3/4 cup plain Greek yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, chives and salt and pepper.

After a Natasha’s Kitchen inspired try and a Greek Pasta Salad twist I kept finding new little swaps, so this BLT pasta salad is an easy pasta salad recipe that still surprises every time.

Why I Like this Recipe

I like this recipe because:
1. I love the crunchy salty pop of bacon against the cool pasta and lettuce, it just hits right.
2. I like that it comes together fast, especially when I bake the bacon and cook the farfalle while I chop the veggies.
3. I enjoy that you can make the dressing creamy or all yogurt for a lighter version and it still tastes great.
4. I appreciate that it keeps well for a little while if I keep the dressing separate, so I can make it ahead for picnics or work lunches.

Ingredients

• Farfalle pasta: Provides carbs for energy, some iron; soft texture soaks dressing
• Bacon: Crispy, salty, adds protein and fat; high in sodium so use sparingly
• Romaine lettuce: Adds crunch, low calorie, vitamin A and K, gives freshness to salad
• Cherry tomatoes: Sweet and tangy, full of vitamin C and lycopene, brightens flavor
• Red onion: Sharp bite, small amount adds sulfur compounds and extra crunch
• Cheddar cheese: Adds savory, creamy taste and protein; higher in fat though
• Mayonnaise dressing: Creamy binder, lots of fat, makes salad rich and smooth
• Greek yogurt option: Lower fat, tangy, adds protein and creaminess if you want lighter
• Olive oil: Brings healthy monounsaturated fats and silky mouthfeel, subtle fruitiness
• Apple cider vinegar: Adds bright acidity, balances richness, tiny calories

Ingredient Quantities

• • 12 ounces farfalle pasta (or other short pasta)

• • 8 to 10 slices bacon, cooked until crisp and chopped

• • 4 cups romaine lettuce, coarsely chopped (about 1 large head)

• • 2 cups cherry or grape tomatoes, halved (or 3 medium Roma tomatoes, diced)

• • 1/2 small red onion thinly sliced about 1/4 cup

• • 1 cup shredded sharp cheddar cheese (optional)

• • 2 tablespoons fresh chives or parsley, chopped

• • Salt and freshly ground black pepper, to taste

• • 2 tablespoons extra virgin olive oil for tossing

• • 1/2 cup mayonnaise (classic creamy dressing)

• • 1/4 cup sour cream or plain Greek yogurt (for creamy dressing)

• • 1 tablespoon Dijon mustard

• • 1 tablespoon apple cider vinegar or lemon juice

• • 1 teaspoon honey or sugar, optional to balance acidity

• • 1/2 teaspoon garlic powder or 1 small garlic clove, minced

• • No mayo option: 3/4 cup plain Greek yogurt (use instead of mayo), plus 2 tablespoons olive oil, 1 tablespoon lemon juice and salt & pepper to taste

How to Make this

1. Cook the bacon until crisp either in a skillet or on a baking sheet in a 400 F oven for 15 to 20 minutes, drain on paper towels, chop and set most aside, reserving a couple tablespoons for garnish.

2. Bring a large pot of salted water to a boil and cook 12 ounces farfalle until al dente, about 9 to 11 minutes; drain, rinse under cold water to stop cooking and cool, then toss with 2 tablespoons extra virgin olive oil so it wont stick.

3. Make the dressing, pick one: Classic creamy dressing: whisk 1/2 cup mayonnaise + 1/4 cup sour cream or plain Greek yogurt + 1 tablespoon Dijon mustard + 1 tablespoon apple cider vinegar or lemon juice + 1/2 teaspoon garlic powder or 1 small minced garlic clove + 1 teaspoon honey or sugar if you want sweetness, salt and pepper to taste. No mayo option: whisk 3/4 cup plain Greek yogurt + 2 tablespoons olive oil + 1 tablespoon lemon juice + 1/2 teaspoon garlic powder or minced garlic, salt and pepper to taste.

4. Prep the veg and cheese: chop 4 cups romaine coarsely, halve 2 cups cherry or grape tomatoes (or dice 3 Roma), thinly slice 1/2 small red onion (about 1/4 cup), shred up to 1 cup sharp cheddar if using, and chop 2 tablespoons fresh chives or parsley.

5. In a big bowl combine the cooled pasta, most of the chopped bacon, romaine, tomatoes, red onion and cheddar. Add the chopped chives or parsley.

6. Pour the dressing over the salad and gently toss until everything is coated. Taste and adjust salt, pepper or a squeeze more lemon or vinegar if it needs brightness.

7. Chill for at least 15 to 30 minutes so the flavors meld but dont let it sit all day with the dressing on or the lettuce will get soggy. If making ahead keep the dressing separate and toss 30 minutes before serving.

8. Before serving toss again, sprinkle the reserved crispy bacon and extra chives on top for crunch and color. Serve cold or at room temperature and enjoy.

Equipment Needed

1. Large pot (for boiling 12 oz farfalle)
2. Stove and oven (oven set to 400 F if baking bacon)
3. Large skillet or rimmed baking sheet (to cook bacon)
4. Colander (to drain pasta)
5. Measuring cups and spoons
6. Large mixing bowl (for tossing the salad)
7. Small bowl (for mixing dressing) or use the measuring cup
8. Whisk or fork (to make the dressing)
9. Tongs and/or slotted spoon (to handle bacon and pasta)
10. Cutting board and chef’s knife
11. Cheese grater (for shredding cheddar) or pre-shredded cheese
12. Paper towels (to drain bacon)
13. Salad servers or large spoon and spatula (to toss and serve)
14. Airtight container or coverable bowl (to chill or store leftovers)

FAQ

BLT Pasta Salad Recipe Substitutions and Variations

• Farfalle pasta: swap for rotini, gemelli, penne or bowties – all hold dressing well and won’t get soggy fast.
• Bacon: use pancetta or guanciale for a richer pork flavor, or try turkey bacon for less fat, or smoked tempeh or coconut bacon if you want a vegetarian option.
• Romaine lettuce: iceberg for extra crunch, butter lettuce for a softer bite, or baby spinach/arugula if you want more green flavor.
• Sharp cheddar: swap with aged gouda, Monterey Jack, or crumbled feta for a tangy twist; mozzarella works if you want milder, creamier cheese.
• Mayo/sour cream dressing: use 3/4 cup plain Greek yogurt plus 2 Tbsp olive oil and 1 Tbsp lemon for a lighter no-mayo version, or mashed avocado for creaminess, or a simple olive oil + vinegar vinaigrette if you want no creamy dressing at all.

Pro Tips

1) Cook the bacon on a wire rack in the oven so it crisps evenly, then let it cool completely before chopping. Reserve 1 to 2 tablespoons of the rendered fat, chill it and use a teaspoon in the dressing or to quickly warm the sliced onion before cooling for extra bacon flavor, but dont overdo it or the salad will taste greasy. Freeze any extra cooked bacon slices flat in a zip bag for an instant future salad topper.

2) Undercook the pasta by about 30 seconds since it will soften as it cools, then rinse quickly in cold water to stop the cooking. Before you drain completely scoop out 1/2 cup of the pasta water and keep it — a splash of that starchy water thins a too-thick dressing and helps it cling to the pasta when you toss everything.

3) Keep the romaine super dry and chunky so it doesnt go limp — soak in ice water for 10 minutes to re-crisp if needed then spin or pat dry well, and chop into larger pieces so it stands up to the pasta. If making ahead keep lettuce and dressing separate and only toss 20 to 30 minutes before serving so the leaves stay crunchy.

4) Prevent a watery salad and harsh onion bite by halving tomatoes and laying them cut-side down on a paper towel for a few minutes to drain, and quick-pickling the red onion in a splash of vinegar and a pinch of sugar for 5 to 10 minutes. Also shred cheddar from a block (not pre-shredded) for better texture and flavor, and always taste the dressing last for brightness (add a little more acid or a touch of honey if it tastes flat).