Pin It I made this for a Fourth of July potluck on a whim, grabbing whatever looked good at the market—bacon, cherry tomatoes, crisp romaine—and suddenly everyone was asking for the recipe. There's something about the way crispy bacon catches against cool pasta and creamy dressing that just works, especially when you're eating it straight from the bowl on a hot afternoon.
My sister brought this to her book club, and I watched three people go back for seconds while secretly taking notes on their phones—I knew I'd nailed something when that happened. The dressing turned out to be the quiet hero; people kept saying it tasted restaurant-quality, which made me laugh because it's literally five ingredients whisked in a bowl.
Ingredients
- Short pasta (rotini, penne, or fusilli): About 300 grams—the shapes matter here because they actually catch and hold onto the dressing instead of letting it slide off like spaghetti would.
- Streaky bacon: 200 grams, diced into small pieces—the greasier the bacon, the better it crisps, and crispy is non-negotiable.
- Cherry tomatoes: 200 grams, halved—they're sweet and burst slightly when you toss them, which is exactly what you want.
- Romaine lettuce: About 100 grams, chopped—it's sturdy enough to hold up for a couple hours without wilting into sad strings.
- Red onion: One small one, finely diced—it adds a sharp bite that cuts through the richness of the mayo-based dressing.
- Avocado: One, diced and optional—I add it when I remember, though it does soften over time if you're making this ahead.
- Mayonnaise: 120 milliliters—use the full-fat kind or it tastes oddly thin and deflated.
- Sour cream: 60 milliliters—this prevents the dressing from being overly heavy while adding a subtle tang.
- Fresh lemon juice: 2 tablespoons—brightens everything and keeps the avocado from browning as quickly.
- Dijon mustard: 1 tablespoon—a small amount does a lot of flavor work here without making itself obvious.
- Garlic clove: 1, minced—raw and sharp, it's what makes people say this tastes fancy.
- Chives or parsley: 2 tablespoons, chopped—mostly for looks, but also it's nice to have something green on top.
Instructions
- Boil the pasta with intention:
- Fill a large pot with salted water—and I mean actually salty, like the sea—and bring it to a rolling boil. Cook the pasta until it's just shy of done, about a minute under the package time. Drain it, then run it under cold water while stirring it with your fingers so it doesn't clump up. This matters because warm pasta will continue cooking slightly.
- Render the bacon properly:
- While the pasta cooks, heat a skillet and add your diced bacon in a single layer. Let it sit quietly for a minute before stirring, which is how you get it golden and crispy rather than pale and chewy. The bacon's fat is your friend here—don't drain it all away immediately. Let it drain on paper towels once it's done.
- Whisk the dressing smooth:
- In a small bowl, combine mayo, sour cream, lemon juice, mustard, and minced garlic, then whisk until it's totally smooth with no streaks. Taste it and season with salt and a few good cracks of black pepper. You should taste the garlic and mustard clearly.
- Build the salad gently:
- In a large bowl, combine your cooled pasta, halved tomatoes, chopped lettuce, diced red onion, and bacon pieces. If you're adding avocado, add it just before dressing so it doesn't brown or break apart from too much tossing.
- Dress and toss with care:
- Pour the dressing over everything and toss it gently but thoroughly—use a spatula or your hands so you're not breaking the tomatoes and lettuce. Every piece should be lightly coated, not swimming in dressing.
- Finish and serve:
- Scatter chopped chives or parsley over the top. Serve it right away while everything is still crisp, or cover it and refrigerate for up to two hours. If you're keeping it cold, hold off on the lettuce until closer to serving if you're worried about it getting soft.
Pin It A neighbor came over one evening while I was assembling this, and she told me it reminded her of eating at a seaside restaurant twenty years ago—not because it tastes like one specific dish, but because of how light and summery the whole thing felt. That's when I realized this isn't just a salad you throw together; it's a flavor memory in a bowl.
Why the Dressing Is Everything
The dressing is where people always seem surprised. It's creamy like a ranch, but the lemon juice and mustard stop it from being heavy or one-note. The minced raw garlic gives it an edge that keeps your palate interested with every bite, and the sour cream is the secret that makes it taste more sophisticated than something from a packet. I've had people ask if there's some special ingredient in it, and it's always funny because there isn't—it's just quality basics combined in the right proportion.
Timing and Temperature Matter
This salad is best served cold or at room temperature, never warm. I once made it with hot pasta thinking it wouldn't matter—it absolutely did, and I learned that lesson the hard way. The pasta should be completely cooled before dressing, and ideally chilled for at least thirty minutes. If you're bringing it to a potluck or picnic, pack it in a container with an ice pack underneath, because a warm BLT pasta salad is somehow a completely different, lesser dish.
Customizing Without Losing the Plot
People always want to add things to this, and sometimes it works and sometimes it doesn't. Grilled chicken is actually a smart addition if you want it to be more of a main course. Turkey bacon is fine if you prefer it, though regular bacon has a richer flavor that carries better. Croutons are worth adding, but only at the last second before serving or they'll get soggy and sad. If you're making this vegetarian, skip the bacon but add some roasted sunflower seeds or toasted nuts for that crispy, savory element.
- Add diced grilled chicken or rotisserie chicken if you want this to be heartier and more filling.
- Toast some croutons in a dry skillet, but wait until the last moment to toss them in.
- If someone needs it vegetarian, walnuts or sunflower seeds give you the crispy, salty texture bacon provides.
Pin It This is the kind of dish that gets better the more casually you approach it—not fussy, not complicated, just honest ingredients that happen to taste perfect together. It's become my go-to when I need something that feels special but doesn't require any real stress.
Recipe FAQs
- → What pasta types work best for this salad?
Short pasta like rotini, penne, or fusilli hold dressing well and provide a great texture contrast.
- → Can I substitute bacon for a lighter option?
Yes, turkey bacon is a lighter alternative while still delivering a savory flavor and a crispy texture.
- → How do I keep the pasta from sticking after cooking?
Drain pasta and rinse under cold water to stop cooking and prevent sticking before mixing with other ingredients.
- → Is it necessary to add avocado?
Avocado is optional and adds creaminess, but the salad remains flavorful and fresh without it.
- → What is the best way to prepare the dressing?
Whisk mayonnaise, sour cream, lemon juice, Dijon mustard, garlic, salt, and pepper until smooth and well combined.