I have always loved a good BLT. It is one of those sandwiches I never get tired of, mostly because it hits that perfect mix of crispy, fresh, and creamy all at once. One afternoon while eating one, I started thinking about how those same flavors might work tossed with pasta instead of tucked into bread.
At first I honestly wasn’t sure it would make sense. Lettuce in pasta salad sounded a little strange, even to me. But I tried it anyway, mostly out of curiosity, and it turned out to be one of those happy kitchen accidents that instantly becomes part of the regular rotation.
The key is letting the pasta cool before anything else touches it. That keeps the lettuce crisp instead of sad and wilted. You end up with this really satisfying contrast. Creamy dressing, smoky bacon, juicy tomatoes, and that cool crunch running through every bite.
I started bringing this to casual get-togethers, and people always ask what’s in it because it feels familiar but also a little different. It’s comforting without being heavy, which is exactly what I want in a pasta salad.
Ingredients I Used for the Recipe
- 500 g short-cut pasta (spirals are my favorite) – The base that holds onto the dressing really well because of all those ridges.
- 250 g streaky bacon, chopped – Adds smoky flavor and crunch. Cooking it slowly renders the fat and makes it properly crispy.
- 1/2 head iceberg lettuce, chopped – Gives that classic BLT freshness and texture. This is what makes the salad feel light.
- 200 g cherry tomatoes, quartered – Little bursts of sweetness and acidity to balance the richness.
- 1 yellow capsicum, diced – Adds color and a subtle sweetness. I sometimes skip it if I don’t have one, but I like what it brings.
- Fresh parsley, chopped – Scattered at the end for a clean, herby finish.
- 1/2 cup mayonnaise (about 110 g) – The creamy backbone of the dressing.
- 125 g sour cream – Lightens the mayo and adds a slight tang so it doesn’t feel too heavy.
- 1 tablespoon wholegrain mustard – Gives the dressing personality and a gentle bite.
- 1 tablespoon finely chopped parsley – Mixed into the dressing for freshness throughout.
- 1/2 teaspoon salt – Brings everything into focus.
- 1/2 teaspoon sugar – Just enough to balance the acidity.
- 1/4 teaspoon black pepper – A little warmth.
- 1/4 teaspoon smoked paprika – Quietly reinforces the bacon flavor.
The Dressing Is What Makes It Feel Like More Than Just Pasta
I used to think pasta salad dressing didn’t matter much. As long as it was creamy, that was enough. I was wrong about that, and this recipe is the reason I changed my mind.
This dressing has that familiar BLT vibe but with extra depth from the mustard and smoked paprika. It’s not overpowering. It just ties everything together so the salad tastes cohesive instead of like separate ingredients tossed in a bowl.
I also like that it coats without drowning the pasta. There’s nothing worse than a gloppy pasta salad. This one stays creamy but still feels fresh.
If I make it ahead, I sometimes hold back a spoonful of dressing and stir it in right before serving. That little refresh wakes everything back up.
How to make BLT Pasta Salad Recipe?
Step 1 – Cook the Pasta
I start by cooking the pasta in well-salted water until al dente. Not soft. Not mushy. Just tender with a bit of bite because it will soften slightly later.
Once it’s done, I drain it and spread it out a little so it cools faster. Warm pasta is the enemy here. If you rush this step, the lettuce won’t stay crisp.
Step 2 – Cook the Bacon Low and Slow
I fry the chopped streaky bacon in a large pan over medium to low heat. This is not a rush job. Letting the fat render slowly is what makes it properly crispy instead of chewy.
I always set aside a small handful once it’s done. That gets sprinkled on top later because a garnish of extra bacon never hurt anybody.
Step 3 – Prep the Fresh Ingredients
While everything cools, I chop the lettuce, tomatoes, and capsicum. Nothing fancy here. Bite-sized pieces are all you need.
This is where the salad starts to look colorful and alive. It’s one of those moments that reminds me why I like cooking in the first place.
Step 4 – Mix the Dressing
In a separate bowl, I whisk together the mayonnaise, sour cream, mustard, parsley, salt, sugar, pepper, and smoked paprika until smooth.
I taste it every time. Sometimes I add an extra pinch of pepper depending on my mood. Cooking should allow that kind of adjustment.
Step 5 – Bring Everything Together
Into a large bowl goes the cooled pasta, bacon, lettuce, tomatoes, and capsicum. Then I pour over the dressing and gently fold it all together.
Gentle is important. Stirring too aggressively crushes the lettuce and makes the salad heavy.
Step 6 – Finish and Serve
I transfer the salad to a serving dish and top it with the reserved crispy bacon and a sprinkle of fresh parsley.
At this point it already smells like a BLT, just in a different form. That always makes me smile a little.
When I Actually Make This and How I Store It
This is one of those dishes I lean on when I need something dependable. Barbecues, casual lunches, even just a fridge meal for a few days. It holds up beautifully.
If I know I’m making it ahead, I cook the pasta and bacon earlier in the day and keep them separate. Then I chop the vegetables and mix everything shortly before serving. That keeps the texture right where I want it.
Leftovers go into an airtight container in the fridge and stay good for about three days. I give it a quick stir before eating, sometimes adding a tiny spoon of mayo to loosen it back up.
I have eaten this straight from the container standing in the kitchen more than once. No regrets.
Tips
Let the pasta cool completely before mixing. I know it’s tempting to rush, but that one decision changes the entire texture of the salad.
Cook the bacon slowly. Crispy bacon is not just a topping here, it’s one of the main flavors. If it’s undercooked, the whole dish feels off.
Use any short pasta shape you like. Spirals, penne, bow ties. I’ve tried several, and they all work as long as they catch the dressing.
Don’t overdress the salad at first. You can always add more, but you can’t take it away.
Chop the lettuce right before assembling if possible. That keeps it extra fresh and crunchy.
And finally, taste as you go. I didn’t always do that when I started cooking, and I ended up with a lot of bland food. Now I adjust constantly, and it makes all the difference.
This BLT pasta salad ended up being more than just a fun experiment. It’s now one of those recipes I trust. Easy, satisfying, and just different enough to keep things interesting without being complicated.
BLT Pasta Salad Recipe
Description
This tasty BLT pasta salad has a little bit of everything. Fresh vegetables, crispy bacon, and perfectly cooked pasta all coated in a homemade, creamy mustard dressing. Perfect for a BBQ, picnic, or get-together with friends and family. While adding fresh lettuce to a pasta salad might seem unusual, the cooled pasta ensures the lettuce stays crunchy and fresh, offering a delightful texture contrast.
ingredients
Salad
Creamy Mustard Dressing
Instructions
-
Cook the Pasta
Cook the spiral pasta according to the packet instructions until al dente. Drain in a sieve and set aside to cool completely.Ensuring the pasta is cool prevents the lettuce from wilting. -
Crisp the Bacon
In a large frying pan, fry the chopped bacon pieces over medium-low heat until crispy. This low and slow method renders the fat effectively.Reserve about one tablespoon of the crispy bacon bits for garnish. -
Combine Salad Base
To a large bowl, add the cooled pasta, remaining crispy bacon pieces, chopped lettuce, quartered cherry tomatoes, and diced capsicum. -
Make the Dressing
In a small bowl, whisk together the mayonnaise, sour cream, wholegrain mustard, finely chopped parsley, salt, sugar, black pepper, and smoked paprika until smooth. -
Assemble and Serve
Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is well coated. Transfer to a serving dish and top with the reserved crispy bacon and extra chopped parsley.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 485kcal
- % Daily Value *
- Total Fat 26gg40%
- Saturated Fat 7gg35%
- Trans Fat 0gg
- Cholesterol 35mgmg12%
- Sodium 620mgmg26%
- Potassium 310mgmg9%
- Total Carbohydrate 52gg18%
- Dietary Fiber 3gg12%
- Sugars 4gg
- Protein 14gg29%
- Calcium 6% mg
- Iron 8% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make Ahead Tip: For best results when making in advance, cook the pasta and bacon and prepare the sauce earlier in the day. Add the chopped fresh vegetables (lettuce, tomatoes, capsicum) just before serving to maintain crunch.
- Pasta Choice: While spiral pasta looks great, any short-cut pasta like penne, orzo, or bow ties works well.
- Bacon Secret: Cook streaky bacon low and slow to render all the fat out for maximum crispiness.
- Dietary Swap: To make this gluten-free, simply swap regular pasta for your favorite gluten-free short-cut pasta. Always check labels on processed foods like bacon and mustard.
