This BLT pasta salad is everything you love about a classic bacon, lettuce and tomato sandwich. It’s quick, easy and bursting with flavor.
If you’re looking for more summer side dishes, try my Easy corn salad or Creamy Greek potato salad.
Why you’ll love this BLT salad recipe
This is the one salad you need at your next garden party. Think classic BLT sandwich vibes tossed with pasta and a creamy, tangy dressing. It’s ready in just 20 minutes, super easy to make and packed with summery flavors. Ideal for BBQs, potlucks or a quick lunch you’ll actually crave. Trust me, this pasta salad never lasts long.
Let me guide you through the recipe with my easy-to-follow step-by-step cooking video!
💡 Pro tips
- You can use any short pasta shape for this recipe, like small shells, macaroni or farfalle, but I went with fusilli. Its spirals cling to the creamy dressing, so every bite is packed with flavor.
- Add any other veggies you love like celery, cucumber, corn kernels, diced bell pepper, even avocado would be great.
Key ingredients for the BLT salad
- Pasta
- Bacon
- Cherry tomatoes
- Iceberg lettuce
- Red onion
Ingredients for the dressing
- Mayonnaise
- Greek yogurt
- Apple cider vinegar
- Garlic
- Salt and black pepper
Easy variations
- 🧀 Add a Creamy or Salty Element – Crumbled feta or shaved Parmesan, adds depth and saltiness.
- 🌿 Herb it Up – You could mix in basil, chives or dil.
- 🔥 Add Heat – Add a pinch of chili flakes or a dash of hot sauce to the dressing. Or even a bit of smoked paprika for depth and color.
- 🍋 Dressing Tweaks – Use lemon juice and zest for brightness instead of the apple cider vinegar. And a touch of honey or maple syrup if the flavor is too sharp.
Make-ahead and storage Tips
- Make ahead: The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The pasta and bacon can be cooked 1 day in advance.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
BLT Pasta Salad
A fresh pasta salad inspired by the classic BLT sandwich. Made with crispy bacon, cherry tomatoes, iceberg lettuce and fusilli, all tossed in a creamy tangy yogurt and mayo dressing. It’s quick to make, packed with flavor, and perfect for summer gatherings, BBQs or an easy weekday lunch.
Ingredients
- 1 pound pasta
- 1.1 pound bacon - cut into lardons
- 11 ounces cherry tomatoes - halved
- 1 red onion - sliced
- ¼ iceberg lettuce - chopped
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 1 garlic clove - pressed
- 2 tbsp apple cider vinegar
- ½ tsp salt
- 1 tsp coarsely ground black pepper
Instructions
- Bring a large pot of generously salted water to a boil, add the pasta and cook until al dente. When ready, drain the pasta and run under cold water.
- In the meantime, heat a large skillet over high. Add bacon and cook until crispy.
- Chop the lettuce, slice the onion and halve the cherry tomatoes.
- To a large bowl, add mayonnaise, Greek yogurt, apple cider vinegar, pressed garlic, salt and pepper. Stir to combine.
- Add pasta, tomatoes, lettuce, onion and bacon. Toss to combine. Enjoy!
Video
Nutrition
Calories: 786kcalCarbohydrates: 63gProtein: 23gFat: 48gSaturated Fat: 13gPolyunsaturated Fat: 14gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 64mgSodium: 882mgPotassium: 538mgFiber: 3gSugar: 5gVitamin A: 411IUVitamin C: 14mgCalcium: 55mgIron: 2mg
Tried this recipe?Let us know how it was below!
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