Fresh BLT Pasta Salad
A light and flavorful pasta salad combining the classic flavors of a BLT sandwich with fresh veggies and a tangy dressing, perfect for easy summer lunches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 8 ounces (about 225 grams) rotini or bowtie pasta
- 6 slices thick-cut bacon, cooked crisp and chopped
- 2 cups diced ripe Roma or vine-ripened tomatoes
- 3 cups chopped romaine lettuce, washed and dried
- 3 stalks green onions, thinly sliced
- ½ cup mayonnaise (regular or light; or Greek yogurt for lighter option)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
- Optional: fresh chopped parsley or basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of rotini or bowtie pasta and cook according to package instructions, usually 9-11 minutes, until al dente. Drain well, reserving about ¼ cup (60 ml) of pasta water. Let the pasta cool slightly (about 5 minutes), so it’s warm but not steaming hot.
- While pasta cooks, heat a skillet over medium heat. Add 6 slices of thick-cut bacon and cook, turning occasionally, until crisp (about 8 minutes). Transfer bacon to paper towel-lined plate to drain, then chop into bite-sized pieces.
- In a small bowl, whisk together ½ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1 teaspoon honey. Season with salt and freshly ground pepper to taste. If the dressing seems too thick, whisk in a teaspoon or two of reserved pasta water for a looser consistency.
- In a large mixing bowl, combine the warm pasta, chopped bacon, 2 cups diced tomatoes, 3 cups chopped romaine lettuce, and 3 sliced green onions. Pour the dressing over the salad and toss gently but thoroughly to coat everything. Taste and adjust seasoning as needed.
- For best flavor, refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Give it a quick toss before plating.
Notes
Do not rinse pasta after draining to help dressing cling better. Toss salad while pasta is still warm for better flavor absorption. Use a salad spinner to thoroughly dry lettuce to avoid sogginess. Bacon can be baked in the oven at 400°F (200°C) for about 15 minutes as an alternative cooking method. Add lettuce just before serving to keep it crisp. For a lighter dressing, substitute mayonnaise with Greek yogurt or a dairy-free alternative.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 350
- Fat: 18
- Carbohydrates: 30
- Fiber: 3
- Protein: 15
Keywords: BLT pasta salad, summer lunch, easy pasta salad, bacon salad, fresh pasta salad, picnic recipe