BLT Pasta Salad

The classic American BLT sandwich gets a picnic-ready twist as pasta salad. Crisp thick-cut bacon, romaine, and cherry tomatoes meet tender rotini in a creamy dill dressing built for make-ahead lunches.

Serves 6

Estimate for one serving

• 480 cal
• 14g protein
• 38g carbs
• 31g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 12 oz rotini pasta
• 8 oz thick-cut bacon
• 3 cups romaine lettuce
• 2 cups cherry tomatoes
• 1/2 cup red onion
• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp white vinegar
• 1 tsp garlic powder
• 1 tsp dried dill
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente, about 8-10 minutes.
2. 2While pasta cooks, chop the bacon into 1/2-inch pieces. Cook in a large skillet over medium heat until crispy, about 8 minutes. Transfer to a paper-towel-lined plate to drain.
3. 3Halve the cherry tomatoes, thinly slice the red onion, and chop the romaine lettuce into bite-sized pieces. Set aside.
4. 4In a large mixing bowl, whisk together the mayonnaise, sour cream, white vinegar, garlic powder, dried dill, salt, and black pepper until smooth. This is your creamy dressing.
5. 5Drain the cooked pasta and rinse under cold water for 30 seconds to stop cooking and cool it down.
6. 6Add the cooled pasta to the bowl with the dressing and toss until evenly coated.
7. 7Gently fold in the halved cherry tomatoes, sliced red onion, and chopped romaine lettuce.
8. 8Add most of the cooked bacon pieces, reserving a small handful for garnish. Stir to combine.
9. 9Taste and adjust seasoning with additional salt or pepper if needed.
10. 10Cover and refrigerate for at least 30 minutes (or up to 4 hours) to let flavors meld. This dish is designed to be made ahead.
11. 11Just before serving, sprinkle the reserved crispy bacon on top for extra crunch.
12. 12Serve cold as a lunch main or side dish.