This salad is very easy to make and the ingredients are simple. Just toss everything in a bowl, and you’ll have the most delicious, bursting with flavour dish in no time! The creamy mayonnaise dressing, juicy, crispy bacon, crunchy lettuce, and sweet tomatoes mix together is screaming summer! This can be a meal itself but also a great side-dish during the summer months.
To make the freshest BLT Pasta Salad; cook bacon in the oven to get it perfectly crispy, use iceberg lettuce as a substitute to Romaine lettuce (use the top part of the iceberg lettuce for maximum crunch), you can use any shape of pasta (just make sure it is cold before adding the dressing, drizzle with olive oil after draining to keep it from sticking together), and you can make it ahead of time, just leave the lettuce, bacon and 1/3 of the dressing (add them when ready to serve to ensure the best flavour and crunch).
INGREDIENTS
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Pasta Salad
16 oz package pasta
12 oz sliced bacon, cooked and crumbled
2 1/2 cups cherry tomatoes, halved
6 cups chopped romaine lettuce
1 tablespoon chopped chives
Dressing
3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
How to make BLT Pasta Salad
Step 1: In a pasta pot, cook the pasta according to the package instructions. Once done, rinse with cold water and drain. Put into a large bowl (drizzle with olive oil to avoid sticking). Set aside and cool for 10-20 minutes.
Step 2: While waiting for the pasta to cool, let’s make the dressing. Combine mayo, sour cream, apple cider vinegar, salt, and pepper in a mixing bowl. Carefully whisk until combined.
Step 3: Add the crumbled bacon, cherry tomatoes, and half of the lettuce to the cooled pasta. Generously, pour the dressing over the salad and gently toss to combine. Then, stir in the remaining lettuce.
Step 4: Before serving, garnish with chopped chives. Enjoy!
Ingredients
- Pasta Salad
- 16 oz package pasta
- 12 oz sliced bacon, cooked and crumbled
- 2 1/2 cups cherry tomatoes, halved
- 6 cups chopped romaine lettuce
- 1 tablespoon chopped chives
- Dressing
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Step 1: In a pasta pot, cook the pasta according to the package instructions. Once done, rinse with cold water and drain. Put into a large bowl (drizzle with olive oil to avoid sticking). Set aside and cool for 10-20 minutes.
Step 2: While waiting for the pasta to cool, let's make the dressing. Combine mayo, sour cream, apple cider vinegar, salt, and pepper in a mixing bowl. Carefully whisk until combined.
Step 3: Add the crumbled bacon, cherry tomatoes, and half of the lettuce to the cooled pasta. Generously, pour the dressing over the salad and gently toss to combine. Then, stir in the remaining lettuce.
Step 4: Before serving, garnish with chopped chives. Enjoy!
