This BLT pasta salad is a flavorful twist on a classic summer side. Tender pasta is tossed with juicy tomatoes, crisp bacon, fresh lettuce, onion and optional avocado, all coated in a creamy, bacon-infused mayonnaise dressing. It’s an easy crowd-pleaser that works great for potlucks, barbecues, or weeknight sides.
This recipe brings the best parts of a BLT sandwich into a pasta salad: salty bacon, bright tomatoes, crisp lettuce and creamy mayo. The dressing gets extra depth from reserved bacon grease, giving the salad a smoky, savory note that complements the vegetables and pasta.
BLT Pasta Salad: Ingredients & Substitutions
- Pasta: Rotini is traditional, but penne or shells work well. Use gluten-free pasta to make the dish gluten-free.
- Tomatoes: Cherry or grape tomatoes are ideal; halved large tomatoes such as Roma or heirloom also work.
- Bacon: Oven-baked bacon crisps evenly and is easy to prepare; reserve a couple of tablespoons of the grease for the dressing.
- Avocado: Optional, but adds a creamy texture and fresh flavor when added just before serving.
- Lettuce: Romaine, iceberg, or a tender leaf lettuce shredded into bite-sized pieces is best.
- Mayonnaise: Use your preferred mayo; a good-quality mayonnaise gives the creamiest dressing.
- Dijon mustard: Adds tang and balances the richness. Yellow mustard can be used if that’s what you have.
- Honey: A touch of sweetness balances the dressing; granulated sugar can be used as a substitute.
- Lemon juice: Fresh or bottled lemon juice brightens the dressing.
How to Make BLT Pasta Salad
Follow these straightforward steps to assemble a flavorful BLT pasta salad. Plan ahead: the salad benefits from chilling for a few hours so the dressing can meld with the pasta and bacon.
Cook the pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain the pasta but do not rinse; transfer it to a large bowl and stir occasionally while it cools to release steam.
Prepare in Advance
You can cook the pasta a day ahead and keep it in an airtight container in the refrigerator. Bring it to cool room temperature before assembling the salad.
Bake bacon & reserve grease
Preheat the oven to 400°F (200°C). Lay bacon in a single layer on a rimmed baking sheet and bake until crisp to your liking. Transfer cooked bacon to a paper towel–lined plate and pour the bacon grease from the pan into a glass measuring cup. Cool the bacon slightly, then chop into ½–1″ pieces.
Make the dressing
Whisk together 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) and ¼ teaspoon pepper. Taste and adjust seasoning as needed. The warm bacon grease will add a smoky richness; if you prefer a milder flavor, reduce the bacon grease slightly.
Assemble the BLT Pasta Salad
Combine the cooled pasta with halved cherry tomatoes, thinly sliced onion or green onions, and chopped bacon. Stir in the dressing until everything is evenly coated. Cover the bowl and chill the salad for at least 3 hours so flavors meld and the pasta absorbs the dressing.
Just before serving, fold in shredded lettuce and diced avocado, then season with additional salt and pepper if needed. Garnish with extra bacon and tomato slices for a bright presentation.
Serve
Transfer the BLT pasta salad to a serving bowl and offer extra salt and pepper at the table. This salad pairs well with grilled meats, burgers, kebabs, and classic picnic sides like coleslaw or potato salad.
- Serve alongside grilled hamburgers, chicken kebabs or barbecue chicken.
- Pair with sides such as coleslaw, potato salad or broccoli salad for a full picnic spread.
More Pasta Salad Ideas
If you enjoy homemade pasta salads, try Caprese-style pasta salad, Greek pasta salad, lemon pasta salad, or a classic macaroni salad. Each brings different flavors and textures that complement summer menus.
Store
Refrigerate leftovers in an airtight container for up to 3 days. The salad does not freeze well because lettuce and avocado lose their texture when frozen. For best results, add lettuce and avocado just before serving if you plan to store the salad for a day or two.
BLT Pasta Salad: FAQs
Yes. You can substitute a favorite dressing, but it will change the classic BLT flavor. The bacon grease in this recipe adds a smoky note that pairs especially well with mayo-based dressings.
Stored in an airtight container, it stays fresh in the refrigerator for up to 3 days.
Yes. The recipe scales easily to suit smaller or larger gatherings.
Recipe
Ingredients (serves about 16)
- 16 ounces rotini pasta
- 16 ounces bacon, cooked and diced (reserve grease)
- 1 pint cherry tomatoes (about 2 cups), halved
- 4 green onions, thinly sliced (about ¼ cup)
- 2 cups romaine lettuce, shredded, loosely packed
- 1 avocado, diced (optional)
Dressing
- 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 black pepper
Instructions
- Cook pasta in salted boiling water until al dente. Drain and transfer to a large bowl to cool.
- Preheat oven to 400°F. Bake bacon until crisp, transfer to paper towels, then chop into pieces. Pour pan grease into a heatproof container and reserve 2 tablespoons for the dressing.
- Whisk together mayonnaise, reserved bacon grease, Dijon mustard, honey, lemon juice, salt and pepper.
- Add tomatoes, green onions and bacon to the cooled pasta and stir to combine. Toss with the dressing until evenly coated. Cover and chill for at least 3 hours.
- Before serving, fold in shredded lettuce and avocado. Adjust salt and pepper, garnish with extra bacon and tomatoes, and serve.
Nutrition (approximate per 1 cup)
Calories: 349 | Carbohydrates: 25 g | Protein: 8 g | Fat: 24 g | Saturated Fat: 6 g | Sodium: 366 mg | Fiber: 2 g
Nutrition information is an approximation and will vary based on exact ingredients and portion sizes.
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