Are you looking for a simple salad recipe that gives you all the glorious flavors? You’re going to love the taste of this BLT Pasta Salad! It’s seriously the perfect summertime salad. 

Delicious BLT Pasta Salad

If you’re anything like me, you’re always looking for a fun twist on your favorite dishes—and that’s exactly what inspired this BLT Pasta Salad recipe. I’m a huge fan of salads in all forms, from hearty pizza pasta salad to light and crunchy lettuce blends. But let’s be honest—no matter how much we love salad, eating the same thing over and over can get a little bit boring. That’s why I love creating easy pasta salad recipes that mix in different ingredients for a whole new flavor experience!

This delicious pasta salad recipe is inspired by the classic BLT sandwich, but with a creamy, satisfying spin that makes it perfect as a main dish or a great side dish. You’ve got the crispy bacon (or turkey bacon or even vegan bacon if you prefer!), the juicy tomatoes, and the crunchy lettuce, all mixed with tender pasta cooked to al dente perfection. Toss it all in a creamy homemade dressing—think mayo-based dressing with just the right touch of ranch seasoning and lemon juice—and you’ve got yourself the perfect pasta salad for your next BBQ or potluck.

A versatile salad for any occassion

What really makes this the best pasta salad is the balance of textures and flavors: the bacon pieces cooked over medium heat until crisp, the burst of sweetness from cherry tomatoes, and the bite of red onion and green onions. You can even toss in some bell peppers, black olives, or fresh basil for an extra punch of color and flavor. Whether you use small shells, bow ties, or another short pasta shape, just be sure to rinse the hot pasta with cold water or cool water to stop the cooking and lock in the texture.

This salad is a great addition to any summer meal and stores beautifully in an airtight container in the fridge for a couple days. Just keep the salad dressing in a separate container if you’re prepping ahead for the best results. And if you’re making it next week, check the ingredient list in the recipe card below to be sure you’ve got everything on hand!

Serve it alongside your favorite grilled meats or enjoy it as a main course. It’s been a huge hit at our house—even last night! I’ll be making it again next time we have friends over. With simple ingredients and bold flavors, this BLT salad is sure to become a new family favorite. Top this delicious recipe off with an even tastier dessert like these cinnamon toast crunch bars.

Ingredients needed for this BLT Pasta Salad

Salad: 

• 8 oz rotini pasta
• 3-4 cups chopped fresh lettuce or about 2 romaine lettuce hearts
• 1-pint grape tomatoes — cut in halves
• 1 ½ cup shredded cheddar cheese
• 1 ½ cup bacon bits or pieces – not canned bacon bits

Homemade Dressing: 

• ¾ cup mayo
• ¼ cup sour cream
• 1 Tbsp. milk
• ½ teaspoon pepper
• 1/4 teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon crushed red pepper — This is optional but gives it a nice little kick

How to Make a BLT Pasta Salad

Start with the dressing, by stirring together sour cream, mayo, milk, pepper, salt, garlic powder, and crushed red pepper. Whisk until smooth and well mixed .

Cook pasta according to package instructions.  When al-dente drain and transfer to a large bowl.

To your pasta bowl add in chopped lettuce, tomatoes, shredded cheese, bacon, and your dressing.  

Toss all ingredients until they are well combined. 

Chill in the fridge if you like it cold like I do or you can serve immediately.

BLT Pasta Salad FAQs

How do you store BLT pasta salad once done?
Since it makes a good-size batch, there’s a great chance you’ll have leftovers. To store, place the salad in an airtight container and keep it in the refrigerator for up to 3 days. This cold pasta salad tends to get even more flavorful the next day as the ingredients marinate together. Just give it a good stir before serving!

Can you meal prep this salad in advance?
Yes! This is a great way to save time. You can prep the bite-sized pasta and even chop the fresh veggies a day in advance. For best results, store the pasta and creamy dressing in a separate container and combine everything right before serving. This keeps the salad from becoming soggy and helps maintain that perfect texture.

Can I use a different type of bacon or make it vegetarian?

Absolutely. If you’re avoiding pork, turkey bacon or vegan bacon are great options. Just cook the bacon until crispy, drain any excess grease on a paper towel, and chop into bacon pieces. This gives you that satisfying crunch and smoky flavor that’s key to any good BLT salad.

What kind of pasta should I use?
Any short pasta shape works well—bow ties, small shells, or even rotini. Just make sure to cook it al dente in a large pot, drain it well, and rinse under cold water to stop the cooking. This keeps the pasta from turning mushy in the salad.

What’s the best dressing to use?
You can make our house dressing using the recipe above or if you’re in a hurry, a creamy ranch dressing is our favorite, but you can also mix up a creamy homemade dressing using cup mayonnaise, ranch seasoning, and a splash of lemon juice. This mayo-based dressing pairs perfectly with the salty crispy bacon and juicy tomatoes for the best flavor.

Can this be served as a main course?
Definitely! With the protein from the bacon and the hearty pasta base, this salad can hold its own as a main dish or main course. Add grilled chicken, or serve it with something like a roasted rosemary chicken or Instant Pot poached chicken for a great addition to dinner.

How long can this sit out at room temperature?
Because of the creamy dressing and mayo, you shouldn’t leave this salad out for more than 1-2 hours at room temperature, especially on hot days. For food safety, keep it chilled as much as possible.

Can I add other ingredients to customize it?
Yes! You can toss in bell peppers, black olives, or sprinkle in fresh basil for extra flavor. Some people like adding shredded cheddar or even crumbled hard-boiled eggs for a twist on the classic sandwich turned salad.