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Blt Pasta Salad Recipe

Blt Pasta Salad Recipe

Make the Blt Pasta Salad Recipe for a creamy, smoky, picnic-ready pasta tossed with crisp bacon and bright tomatoes.

Ingredients

Instructions

Step 1: Preheat and arrange the bacon

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminium foil and place a wire rack on top; arrange the thick-cut bacon in a single layer with a little space between each slice so the fat can render evenly. This simple prep sets the stage — the bacon will go into the oven raw and come out deeply caramelized and crisp. Let the bacon tray stand ready on the marble while you move to the dressing.

Step 2: Whisk the creamy dressing

In a large matte charcoal-grey mixing bowl (the main vessel you'll use throughout), whisk together the mayonnaise, sour cream, cold buttermilk, freshly squeezed lemon juice, apple cider vinegar, Dijon mustard, minced garlic, granulated sugar, kosher salt, black pepper and smoked paprika if using. Stir in the finely chopped fresh chives or dill until the emulsion is smooth and glossy, tasting and adjusting with a pinch more salt or lemon as needed. The dressing should be thick, clingy, and velvety — enough to coat each pasta spiral.

Step 3: Bake, drain and chop the bacon

Transfer the prepared baking sheet to the oven and roast the bacon until deep golden-brown and crisp, about 15–20 minutes depending on thickness. Remove the strips to a plate lined with paper towels to drain and cool for 5–10 minutes, then chop or crumble into bite-size pieces, reserving a small handful for garnish. Place the crisply rendered pieces in a small ramekin and set beside the main mixing bowl so their smoky, crunchy texture is ready to combine.

Step 4: Cook, shock and dry the pasta

Bring a large pot of heavily salted water to a rolling boil and cook the short pasta (rotini, penne, or farfalle) until al dente. Drain and immediately rinse under cold running water while tossing briefly to stop the cooking, then shake well in a colander and pat gently with a clean towel to remove excess surface water. The pasta should be cool to the touch and just moist enough to accept the dressing without becoming soggy.

Step 5: Coat the pasta and fold in the mix-ins

Add the drained, cooled pasta to the charcoal-grey bowl with the dressing and toss gently until every piece is evenly coated in the creamy emulsion. While the pasta rests in the dressing, halve the cherry tomatoes, thinly slice the green onions, and dice the celery if using; make sure the chopped lettuce is very well dried. Add most of the chopped bacon, the halved tomatoes, sliced scallions, celery, and shredded cheddar if using; fold everything together so the colors and textures — glossy coated pasta, ruby tomato interiors, and bacon flecks — are distributed evenly. Taste and adjust seasoning.

Step 6: Add lettuce, introduce crunch and chill

Just before chilling or serving, fold in the chopped lettuce and about half of the croutons so the leaves are lightly coated but still crisp. If you plan to refrigerate more than an hour, hold back the lettuce and croutons and add them later to preserve texture. Cover the bowl tightly and chill for at least 30 minutes to allow the flavors to meld; the salad should be cool, bright, and slightly glossy from the dressing.

Step 7: Finish, plate and garnish

Give the salad a final gentle toss; if it seems a touch dry, loosen with a teaspoon or two of cold water or a spoonful more mayonnaise. Transfer the BLT pasta salad into a shallow serving bowl (use the same modern ceramic family as the mixing bowl for visual continuity), sprinkle with the reserved bacon, remaining croutons and extra chopped chives or parsley. Serve slightly chilled — the finished bowl should show glossy, cream-coated pasta spirals, pops of tomato and scallion, crunchy bacon shards, and buttery crouton bites.

Notes