BLT Pasta Salad Mix (Print Version)

A fresh pasta blend with crispy bacon, tomatoes, lettuce, and creamy lemon dressing.

# What You Need:

→ Pasta

01 - 10 oz short pasta (rotini, penne, or fusilli)

→ Bacon

02 - 7 oz streaky bacon, diced

→ Vegetables

03 - 7 oz cherry tomatoes, halved
04 - 3.5 oz romaine lettuce, chopped
05 - 1 small red onion, finely diced
06 - 1 avocado, diced (optional)

→ Dressing

07 - ½ cup mayonnaise
08 - ¼ cup sour cream
09 - 2 tbsp fresh lemon juice
10 - 1 tbsp Dijon mustard
11 - 1 garlic clove, minced
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tbsp chopped fresh chives or parsley

# How-To Steps:

01 - Cook pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and rinse under cold water, then set aside.
02 - Heat a large skillet over medium heat. Add diced bacon and cook until golden and crisp, about 8–10 minutes. Drain on paper towels and set aside.
03 - Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl until smooth.
04 - In a large bowl, combine cooled pasta, cherry tomatoes, romaine lettuce, red onion, avocado (if using), and cooked bacon.
05 - Pour dressing over salad ingredients and toss gently to coat evenly.
06 - Sprinkle chopped chives or parsley on top. Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • It tastes like a BLT sandwich but somehow feels lighter and more shareable than the real thing.
  • Everything can be prepped ahead, which means you're not stuck in the kitchen while guests arrive.
  • The bacon stays crispy even after dressing touches it, which honestly surprised me the first time I made it.
02 -
  • The bacon must be crispy or the whole thing loses its identity—soft bacon is just sadness in your salad.
  • Cold pasta makes a massive difference in texture; if you skip rinsing it, you'll end up with a starchy clump instead of separate, distinct pieces.
03 -
  • Make the dressing a few hours ahead if you want the flavors to meld together—it actually tastes better after sitting than it does fresh.
  • Keep the pasta and vegetables separate from the dressing until just before serving if you're making this more than a couple hours early.
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