BLT Pasta Salad
A creamy, smoky, and refreshing pasta salad packed with bacon, lettuce, and tomatoes for the ultimate twist on a classic BLT.
Ingredients
- 12 oz pasta rotini or bowtie works best
- 6 slices bacon cooked crispy and crumbled (the real MVP)
- 1 ½ cups cherry tomatoes halved (because fresh is best)
- 1 cup romaine lettuce chopped (adds that BLT crunch)
- ½ cup red onion diced (for a little bite)
- ½ cup shredded cheddar cheese optional but highly recommended
- ¾ cup mayonnaise the creamy glue that holds it together
- ¼ cup sour cream adds a little tang
- 1 tbsp lemon juice brightens everything up
- 1 tsp garlic powder because why not
- ½ tsp salt adjust to taste
- ½ tsp black pepper a must
Instructions
- Cook pasta in salted boiling water until al dente. Drain, rinse under cold water, and let cool.
- Cook bacon in a skillet until crispy. Drain on paper towels, then crumble into small pieces.
- Chop tomatoes, lettuce, and onion while waiting for the pasta to cool.
- Whisk together mayo, sour cream, lemon juice, garlic powder, salt, and black pepper in a bowl.
- Combine pasta, bacon, tomatoes, lettuce, onion, and cheese in a large mixing bowl.
- Pour dressing over the salad and toss well until everything is coated.
- Chill for 15 minutes before serving to let the flavors blend.
Notes
Nutritional Values (Per Serving)
- Calories: 400
- Total Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Vitamin A: 15%
- Vitamin C: 10%
- Calcium: 12%
- Iron: 8%
- Potassium: 10%
Additional Notes & Tips
- Swap romaine for spinach if you want a different green.
- Use turkey bacon if you’re feeling responsible (but let’s be real, regular bacon is better).
- Make it a meal by adding grilled chicken.
- Store leftovers in the fridge for up to two days—if it lasts that long.
- Drizzle with extra lemon juice before serving to keep it fresh.