If you love a classic BLT, this BLT Pasta Salad is the perfect twist. It takes the flavors of crispy bacon, juicy tomatoes, and fresh romaine and combines them with tender pasta and a creamy dressing. This salad has the perfect mix of crunch, creaminess, and freshness, making it great for potlucks, barbecues, or even a quick lunch.

A close-up shot of a fork lifting pasta and bacon, with a blurry bowl of pasta salad in the background.

The dressing, made with mayo, sour cream, Dijon mustard, and lemon juice, adds just the right amount of richness and tang. The crisp bacon gives it a satisfying crunch, while the tomatoes and lettuce bring a fresh balance. Best of all, it’s simple to prepare ahead of time—letting it chill in the fridge enhances the flavors, making it just as good the next day.

Ingredients

Dried pasta – I love using fun shapes for this salad. You can use any shape of pasta, just watch you don’t overcook it!
Mayonnaise – For the creamiest pasta salad, use whole fat mayonnaise. I prefer cooking with avocado oil mayo, but any kind will work.
Sour cream – For the creamiest salad, use whole fat sour cream. You can skip the sour cream and use an extra ¼ cup mayo, but I like the slight tanginess of the sour cream in this recipe
Dijon mustard
Lemon juice
Garlic powder – You can use garlic salt, but then just skip the extra salt.
Salt
Black pepper
Bacon – Cooked and crumbled. You can use pre-cooked or bacon crumbles, but I find that it’s just not as crispy and the crispy bacon lends such good texture.
Grape tomatoes – Halved. Or use any kind of diced tomato.
Romaine lettuce – Chopped.
Red onion – Finely chopped. You could use sweet onions, too.
Parsley – Chopped.

How To Make Mom’s BLT Pasta Salad

Cook the pasta according to the package directions until just al dente. Drain and rinse with cold water to stop cooking.
Whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth.
Combine the cooled pasta, crumbled bacon, grape tomatoes, chopped romaine, red onion, and parsley.
Pour the dressing over the salad and toss gently to coat everything evenly.
Cover and refrigerate for at least 30 minutes before serving to let the flavors blend.
Serve chilled and enjoy!

Step-By-Step Process

Overhead shot of a glass bowl containing creamy salad dressing ingredients, surrounded by bowls of bacon, lettuce, red onion, parsley, and tomatoes on a marble surface. — Ingredients.

Chef Jenn’s Tips

Cook the pasta to al dente so it holds its texture when mixed with the dressing.
Rinse the pasta with cold water to cool it quickly and prevent sticking.
If making ahead, add the romaine just before serving to keep it crisp.
For extra flavor, top with shredded cheddar or diced avocado.

Make It A Meal

This salad is a great side dish for burgers, grilled chicken, or barbecue meals. Pair it with corn on the cob or coleslaw for a complete summer spread.

A white bowl filled with BLT pasta salad, featuring spiral pasta, creamy dressing, pieces of bacon, and other visible ingredients, is shown with a spoon. Red onions, lettuce, cherry tomatoes, and parsley are in the background.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving and add a little extra mayo if the dressing has thickened. If possible, keep the lettuce separate until serving to maintain its crunch.

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