Creamy BLT Pasta Salad
Love a good BLT sandwich? Try it in pasta salad form! This easy BLT Pasta Salad takes all the classic flavors of a bacon, lettuce, and tomato and transforms them into a creamy, crave-worthy pasta dish. It’s crunchy, creamy, and packed with fresh veggies, crispy bacon, and tender pasta — it’s perfect for potlucks, barbecues, or weekday lunches.
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I love everything about this salad and it always gets gobbled up. The creamy dressing made with mayo, sour cream, Dijon, and lemon juice has just the right balance of richness and tang. The crisp bacon adds amazing texture, and the juicy tomatoes and chopped romaine give it that fresh, summery vibe. It’s everything you love about a BLT, tossed together in a single bowl.
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Buy Now!This recipe is also super easy to prep in advance, making it great for entertaining or meal prep. Letting the salad chill in the fridge for a bit really helps the flavors come together, and it stays crisp and flavorful even the next day. Whether you’re serving it up as a main or a side dish, it’s guaranteed to be a hit.
History
BLT pasta salad began gaining popularity in the late 1980s, when home cooks and food magazines started experimenting with creative ways to reinvent classic comfort foods for potlucks and summer gatherings. Inspired by the iconic BLT sandwich—bacon, lettuce, and tomato—this pasta salad version offered a chilled, make-ahead twist that was perfect for warm-weather entertaining.
Ingredients
- Dried pasta – I love using fun shapes for this salad. You can use any shape of pasta, just watch you don’t overcook it!
- Mayonnaise – For the creamiest pasta salad, use whole fat mayonnaise. I prefer cooking with avocado oil mayo, but any kind will work.
- Sour cream – For the creamiest salad, use whole fat sour cream. You can skip the sour cream and use an extra ¼ cup mayo, but I like the slight tanginess of the sour cream in this recipe
- Dijon mustard – Smooth mustard is safest; brown mustard can be substituted.
- Lemon juice – Use juice from a fresh lemon; it has a much brighter and better flavor than the bottled stuff.
- Garlic powder – You can use garlic salt, but then just skip the extra salt.
- Salt – I cook with kosher salt.
- Black pepper – Freshly cracked black pepper has the best flavor.
- Bacon – Cooked and crumbled. You can use pre-cooked or bacon crumbles, but I find that it’s just not as crispy and the crispy bacon lends such good texture.
- Grape tomatoes – Or use any kind of diced tomato.
- Romaine lettuce – Tear into bite-sized pieces.
- Red onion – You could use sweet onions, too.
- Parsley – Optional; adds a fresh pop of color.
How To Make Creamy BLT Pasta Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by cooking the pasta according to the package directions until very al dente. Drain and rinse under cold water to stop the cooking and cool it down. I like using a spider strainer for this because it makes draining hot pasta so easy and keeps it from breaking apart.
In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth. A mini silicone whisk works wonders for making it creamy and lump-free.
In a large mixing bowl, combine the cooked pasta, crispy bacon, halved grape tomatoes, chopped romaine, diced red onion, and fresh parsley.
Pour the dressing over the pasta mixture and gently toss with a silicone-coated salad tong to make sure every bite is coated without smashing the ingredients.
Refrigerate the salad for at least 30 minutes before serving to let the flavors meld together beautifully.
Serve chilled and enjoy a pasta salad that tastes like a fresh, creamy summer treat.
Chef Jenn’s Tips
- For pasta salad, pasta is best cooked to very al dente. It should have some bite to it. This is because it will continue to absorb some of the moisture from the salad and soften more, and it will hold up to the salad and dressing better if it’s not too cooked.
- Rinse the pasta thoroughly in cold water to prevent it from sticking and to cool it down quickly.
- If making ahead, wait to add the romaine lettuce until just before serving to keep it crisp.
- Want an extra punch of flavor? Add a sprinkle of shredded cheddar or a few avocado slices on top.
Make It A Meal
BLT Pasta Salad is the perfect potluck salad. Serve it alongside burgers, barbecue chicken, or grilled corn on the cob for a casual and delicious meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, stir before serving and add a little extra mayo if the salad has dried out. If possible, store the lettuce separately to keep it crisp until ready to serve.
Creamy BLT Pasta Salad
Ingredients
- 12 ounces dried pasta
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 slices bacon cooked and crumbled
- 1 ½ cups grape tomatoes halved
- 2 cups romaine lettuce chopped
- ½ cup red onion finely chopped
- ¼ cup fresh parsley chopped
Instructions
- Cook the pasta according to the package directions until very al dente. Drain and rinse under cold water to stop the cooking and cool it down.
- Whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and black pepper in a small bowl until smooth.
- Combine the cooked pasta, bacon, grape tomatoes, chopped romaine, red onion, and parsley in a large mixing bowl.
- Pour the dressing over the pasta salad and toss gently until everything is evenly coated.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
- Serve chilled and enjoy!
Notes
Chef Jenn’s Tips
- For pasta salad, pasta is best cooked to very al dente. It should have some bite to it. This is because it will continue to absorb some of the moisture from the salad and soften more, and it will hold up to the salad and dressing better if it’s not too cooked.
- Rinse the pasta thoroughly in cold water to prevent it from sticking and to cool it down quickly.
- If making ahead, wait to add the romaine lettuce until just before serving to keep it crisp.
- Want an extra punch of flavor? Add a sprinkle of shredded cheddar or a few avocado slices on top.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
