Dinner

BLT Pasta Salad Recipe

BySophie Carsel March 5, 2026March 5, 2026

Introduction

This BLT Pasta Salad combines all the beloved flavors of a classic BLT sandwich with hearty pasta for a refreshing and satisfying dish. Perfect for summer picnics or as a light lunch, this salad is easy to prepare and full of crisp, savory goodness.

A close-up of a white bowl filled with rotini pasta salad, showing layers of twisted, light beige pasta spirals mixed evenly with bright green chopped lettuce leaves and small red cherry tomato halves. There are also bits of bacon or similar small brown pieces and creamy dressing coating the salad, giving a shiny texture. A wooden spoon lifts a portion of the salad, focusing on the mix of pasta, lettuce, and tomatoes. The background and surface consist of a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound dried pasta
1 romaine heart, chopped
8 ounces grape tomatoes, halved
8 ounces bacon
1/2 cup olive oil
1/2 cup mayonnaise
1/2 cup red wine vinegar
3 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Step 1: Place the bacon in a single layer on a baking sheet with edges. Put the sheet in a cold oven and set the oven to 400˚F. Bake for 18-25 minutes or until the bacon is crispy, adjusting time based on thickness. Transfer the bacon to a paper towel-lined plate to cool, then crumble it.
Step 2: Cook the pasta according to package directions. Once cooked, rinse with cold water to cool and drain well.
Step 3: In a bowl, whisk together olive oil, mayonnaise, red wine vinegar, minced garlic, dried basil, dried oregano, Dijon mustard, salt, and pepper to make the dressing.
Step 4: In a large bowl, combine the cooled pasta, chopped romaine lettuce, halved grape tomatoes, and crumbled bacon. Toss everything with the dressing until evenly coated. Serve immediately.

Tips & Variations

For extra crunch, add toasted pine nuts or chopped celery to the salad.
Swap romaine for baby spinach or arugula for a different leafy green flavor.
Use turkey bacon or vegetarian bacon to make this dish lighter or meat-free.
Make the salad a few hours ahead to let flavors meld, but add the lettuce just before serving to keep it crisp.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Keep the salad chilled and stir gently before serving. If it thickens in the fridge, add a splash of olive oil or vinegar to loosen the dressing. For best texture, add fresh lettuce just before enjoying leftovers.