Save My neighbor brought this to a block party last summer, and I literally hovered over the bowl the entire time. The combination of hot crispy bacon mixed into cold pasta sounded weird until I took that first bite. Now it's the most requested dish at every gathering, and I've stopped even trying to pretend I'm sharing the leftovers.
I made this for my dad's birthday picnic, and he kept sneaking back to the cooler with a fork. Something about the familiar BLT flavors but in pasta form makes people unexpectedly excited about side dishes. My cousin asked for the recipe before she even finished her first serving.
Ingredients
- 300 g (10 oz) short pasta: Rotini or fusilli catch the dressing in all those ridges, though any short shape works if that is what you have
- 200 g (7 oz) streaky bacon: The smoky, salty flavor is the backbone here, so do not substitute with something too mild or you will lose the dish's soul
- 200 g (7 oz) cherry tomatoes: They add little bursts of juice that cut through the creamy dressing, and grape tomatoes work just as well
- 100 g (3.5 oz) romaine lettuce: Stays crunchier longer than other greens, though I have used iceberg in a pinch
- 1 small red onion: Finely diced so you get sharp little bites instead of overwhelming onion flavor in every spoonful
- 1 avocado: Totally optional but adds this creaminess that makes the salad feel extra indulgent
- 120 ml (½ cup) mayonnaise: The rich base that holds everything together, and real mayo makes a noticeable difference
- 60 ml (¼ cup) sour cream: Lightens up the mayonnaise just enough while still keeping that luxurious texture
- 2 tbsp fresh lemon juice: Brightens the whole dressing so it does not feel heavy
- 1 tbsp Dijon mustard: Adds a subtle tang that keeps the creamy elements from becoming too one-note
- 1 garlic clove: Minced finely because nobody wants to bite into a chunk of raw garlic
- Salt and freshly ground black pepper: Taste as you go since the bacon brings salt already
- 2 tbsp chopped fresh chives or parsley: Makes it look pretty and adds one last fresh note on top
Instructions
- Cook your pasta perfectly:
- Boil those noodles until they are just al dente, then rinse under cold water until they are completely cool to the touch
- Get your bacon going:
- Cook the diced bacon in a large skillet until it is golden and super crispy, then drain on paper towels
- Whisk up the magic dressing:
- Combine the mayonnaise, sour cream, lemon juice, Dijon, garlic, salt, and pepper until it is silky smooth
- Bring it all together:
- Toss the cooled pasta with tomatoes, lettuce, red onion, avocado if you are using it, and all that beautiful bacon
- Dress it up:
- Pour the dressing over and fold gently until everything is coated but not drowning in sauce
- Finish with freshness:
- Sprinkle those chives or parsley on top and serve right away or chill for up to two hours
Save This salad has saved me so many times when I need to bring something to last-minute gatherings. People always assume it took way more effort than it actually did, which is my favorite kind of recipe.
Making It Your Own
Sometimes I throw in grilled chicken or leftover rotisserie meat to make it more of a main dish. The pasta base is so friendly to additions that you can really customize it based on what your crowd loves.
Handling The Lettuce Situation
I have learned to pat the lettuce dry with paper towels before tossing it in, otherwise the dressing slides right off. Baby spinach works too if you want to switch up the greens, though it will wilt faster than romaine.
Serving Strategy
This salad is one of those rare dishes that tastes great immediately but also holds up beautifully for hours. I like to make it in the morning and let it chill until dinner, giving all those flavors time to really get acquainted.
- Keep a little extra dressing on the side in case the pasta soaks it up
- Add croutons right before serving for that extra BLT energy
- Taste it again after chilling because cold food needs more seasoning
Save Watch how quickly this disappears from the table, and save the recipe because you will be asked to make it again and again.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like rotini, penne, or fusilli hold the dressing well and complement the other ingredients perfectly.
- → Can I substitute turkey bacon?
Yes, turkey bacon provides a lighter alternative while maintaining a satisfying smoky flavor and crisp texture.
- → How should the bacon be cooked for optimal texture?
Cook diced bacon in a skillet over medium heat until golden and crispy, about 8–10 minutes, then drain on paper towels to remove excess fat.
- → Is it necessary to rinse pasta after cooking?
Rinsing the pasta under cold water stops cooking and cools it for tossing, preventing it from sticking and keeping a firm texture.
- → What can I add for extra crunch?
Adding croutons just before serving introduces a pleasant crunchy contrast to the creamy and tender elements.