BLT Pasta Salad
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I make this BLT pasta salad all summer long — it’s the breezy, crowd-pleasing dish that feels like a picnic in a bowl. Creamy, tangy dressing coats tender elbow macaroni, while juicy Roma tomatoes, crisp Romaine, and crunchy bacon add the classic BLT trio in every bite. It’s fast to pull together for potlucks, easy to scale for a crowd, and a perfect side (or main) when you want something that travels well and stays bright.
If you like comparing recipes before you start, here’s an alternate version to skim through: a slightly different BLT pasta salad.
Why you’ll love this dish
This BLT pasta salad balances comfort and freshness: the mayo-sour cream dressing adds richness, a little sugar and apple cider vinegar keep it bright, and smoked paprika gives a whisper of smokiness that echoes the bacon. It’s quick (most active time is cooking pasta and frying bacon), budget-friendly, and kid-approved — the creamy pasta helps picky eaters get a serving of lettuce and tomato without a fuss.
“Hands down the easiest summer potluck dish — everyone asks for the recipe and it disappears fast.”
It’s perfect for:
- Weeknight dinners when you want something no-fuss.
- Picnics and barbecues because it travels and serves cold.
- Meal prep for the week if you hold back lettuce and bacon until serving.
How this recipe comes together
Step-by-step overview:
- Cook and cool the macaroni so the dressing clings but the salad stays chilled.
- Whisk a creamy, slightly sweet-and-tangy dressing with savory seasonings.
- Toss macaroni, green onion, and tomatoes into the dressing to absorb flavor.
- Chill to let the dressing meld, then fold in fresh chopped Romaine and crispy bacon just before serving so they stay crisp.
That’s it — no baking or complicated technique. The chilling step improves texture and flavor, so plan ahead for at least 30–60 minutes in the fridge.
What you’ll need
Ingredient list (serves about 6–8):
- 1 (16 oz) box elbow macaroni, cooked until al dente and rinsed
- 1 1/2 cups mayonnaise
- 3/4 cup sour cream
- 3 tablespoons granulated sugar
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons celery salt
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried dill
- 1 teaspoon ground black pepper
- 5 green onions, thinly sliced
- 4 Roma tomatoes, seeded and diced
- 1 head Romaine lettuce, chopped thinly
- 12 slices thick-cut bacon, cooked and crumbled
Notes & substitutions:
- Swap Greek yogurt for part of the sour cream for tang with fewer calories.
- Use turkey bacon for a lower-fat option, or a plant-based bacon if you want a vegetarian-ish version (skip the bacon for full vegetarian).
- If you prefer more tang, add an extra teaspoon of apple cider vinegar or a squeeze of lemon.
For a different flavor profile that leans into ranch-style seasoning, you can compare techniques with this bacon ranch pasta salad recipe.
Step-by-step instructions
- Cook the macaroni: Boil according to package directions until just tender (al dente). Drain and rinse under cold water to stop cooking and remove excess starch. Drain well.
- Make the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, sugar, apple cider vinegar, celery salt, onion powder, garlic powder, smoked paprika, dried dill, and black pepper until smooth.
- Combine macaroni and veggies: Add the cooled macaroni, sliced green onions, and diced tomatoes to the dressing. Toss gently until everything is evenly coated.
- Chill: Cover the bowl and refrigerate for at least 30 minutes (1–2 hours is better) to let flavors meld and the salad firm up.
- Finish before serving: Right before serving, fold in the chopped Romaine and crumbled bacon. Toss gently so the lettuce stays crisp.
- Serve chilled: Transfer to a serving bowl, adjust seasoning if needed, and enjoy.
Short, active steps and the final toss right before serving keep textures bright and prevent sogginess.
Best ways to enjoy it
- As a side at a barbecue alongside grilled chicken, corn on the cob, and coleslaw.
- Serve it as a light main with extra bacon and a sprinkle of shredded cheddar.
- Plate it in individual mason jars for picnic-friendly portions.
- Top with avocado slices or a pinch of red pepper flakes for heat.
For presentation, mound it in a shallow bowl and finish with a few whole basil leaves or extra crumbled bacon for contrast. If you want inspiration for plating and pairings, check out another take on this dish here: another BLT pasta salad version.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Keep in mind the Romaine will soften over time; for best texture, remove lettuce and bacon before storing and add fresh before serving.
- Freezing: Not recommended. The mayo- and sour-cream-based dressing will separate and become watery after thawing.
- Reheating: This salad is designed to be served cold. If you want to warm it, remove lettuce and bacon, heat the pasta-dressing mix gently on the stove with a splash of milk to re-emulsify, then cool and reassemble — but texture will change.
Food safety: Keep chilled below 40°F (4°C) and don’t leave the salad out longer than two hours (one hour in hot weather).
Helpful cooking tips
- Don’t overcook the pasta. Al dente holds up better when chilled and tossed with dressing.
- Rinse pasta well to remove surface starch; otherwise the dressing can get gummy.
- Cook bacon until crisp and drain on paper towels — crisp bacon stays crisper in the salad.
- Let the salad chill so the flavors marry. Quick chill in an ice bath for the bowl if you’re short on time.
- Taste the dressing before adding pasta — a little extra sugar or vinegar can balance the flavor depending on your tomatoes.
- If you’re making this for kids, dice tomatoes finely or substitute cherry tomatoes halved for easier bites.
Creative twists
- Avocado BLT Pasta Salad: Add diced avocado and a squeeze of lime when serving for creaminess and freshness.
- Spicy version: Stir in 1/4–1/2 teaspoon cayenne or a splash of hot sauce to the dressing.
- Mediterranean twist: Swap dill for oregano, add cucumber, and sprinkle with feta.
- Lighter option: Replace half the mayo with plain Greek yogurt and use turkey bacon.
- Gluten-free: Use a gluten-free pasta to accommodate dietary needs.
These swaps let you tailor the salad to seasons, dietary needs, or what’s in your pantry.
Common questions
Q: Can I make BLT pasta salad ahead of time?
A: Yes — make through step 3 and chill the dressed pasta with tomatoes and onions for up to 24 hours. Add chopped Romaine and bacon just before serving to keep them crisp.
Q: How long will leftovers keep?
A: Stored in an airtight container in the fridge, the salad will stay safe for 3–4 days, but texture declines after day one as lettuce softens and dressing becomes watery from the tomatoes.
Q: Can I use regular lettuce instead of Romaine?
A: Romaine holds up best because of its crunch. Butterhead or iceberg can work, but iceberg will be crunchier and more watery; loose-leaf lettuces will wilt more quickly.
Q: Is there a good bacon substitute?
A: Try smoked tempeh or plant-based bacon for a vegetarian option. For lower fat, use center-cut turkey bacon and cook until crisp.
Q: Why rinse the pasta?
A: Rinsing cools the pasta quickly and washes away starch so the dressing doesn’t cling excessively and become gummy. It also helps the pasta salads stay light and separated.
Conclusion
If you want another excellent comparison for technique and seasoning proportions, this BLT pasta salad recipe from Spend With Pennies highlights similar crowd-pleasing flavors with helpful step photos. For a version that emphasizes crunchy balance and sweet dressing notes, see the take at Crunchy Creamy Sweet’s BLT Pasta Salad. For budget-friendly ingredient swaps and cost breakdowns, this Budget Bytes BLT Pasta Salad is a practical resource.
Enjoy making this salad — it’s forgiving, flexible, and one of those dishes that gets better the more you adapt it to your taste.
BLT Pasta Salad
Ingredients
Method
- Cook the macaroni according to package directions until just tender (al dente). Drain and rinse under cold water to stop cooking and remove excess starch. Drain well.
- In a large mixing bowl, whisk together mayonnaise, sour cream, sugar, apple cider vinegar, celery salt, onion powder, garlic powder, smoked paprika, dried dill, and black pepper until smooth.
- Add the cooled macaroni, sliced green onions, and diced tomatoes to the dressing. Toss gently until everything is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes (1–2 hours is better) to let flavors meld and the salad firm up.
- Right before serving, fold in the chopped Romaine and crumbled bacon. Toss gently so the lettuce stays crisp.
- Transfer to a serving bowl, adjust seasoning if needed, and enjoy chilled.
