BLT Pasta Salad Recipe With Mayonnaise: Crispy Bacon and Garden Freshness

I developed this pasta salad to capture the classic BLT experience in every bite. The crispy bacon, fresh lettuce, and juicy tomatoes combine with al dente pasta and a creamy mayonnaise dressing for a dish that works as a side or light main.

The key is cooking the bacon until it’s perfectly crispy and draining it well to maintain that texture in the salad. I use short pasta shapes like penne or rotini that hold the dressing and toppings beautifully without getting mushy.

What you get is a refreshing yet hearty salad where each forkful delivers smoky bacon, garden-fresh vegetables, and a velvety dressing. The flavors meld together after chilling, making it taste even better the next day.

Perfect for summer gatherings, potlucks, or quick lunches. The combination never fails to impress.

Ingredients for Blt Pasta Salad Recipe with Mayonnaise

Short list. Big BLT flavor in every bite with pasta and creamy dressing.

The bacon is non-negotiable here. Thick-cut from the butcher counter gives you that perfect crisp without burning. Drain it on paper towels—every last bit of grease matters for texture. Penne or rotini work best (the ridges grab the dressing), but any short pasta will do. I grab mine from Whole Foods bulk bins when I can—better price for quality.

No thick-cut bacon? Regular bacon at half the quantity works, but cook it low and slow to avoid burning. Out of romaine? Iceberg or butter lettuce add crunch. Swap sour cream for Greek yogurt (same amount) if you want it lighter. The vinegar can be apple cider or white wine—just keep the tang. For extra smokiness, add a pinch of smoked paprika to the dressing.

Dressing goes on last—keeps the pasta from getting mushy. Salad stays fresh in the fridge for 3-4 days. Actually tastes better after a few hours once everything marries. Perfect for making ahead (just add the lettuce right before serving).

Step-by-Step Instructions for BLT Pasta Salad With Mayonnaise

Here’s how to build layers of smoky, creamy, and fresh flavors in every bite.

Step 1: Cook the Pasta and Bacon

Bring a large pot of salted water to a rolling boil. Add the 12 oz Penne Pasta and cook according to package directions for al dente, usually 10-12 minutes. Drain immediately and rinse under cold water to stop the cooking process—this keeps the pasta firm and prevents it from turning mushy in the salad.

While the pasta cooks, lay the 1 lb Thick-Cut Bacon strips on a baking sheet lined with parchment paper. Bake at 400°F for 15-20 minutes until extra crispy. Transfer to paper towels to drain, then chop into ½-inch pieces once cooled. The extra crispiness holds up better in the salad.

Step 2: Prepare the Fresh Ingredients

Rinse and chop the 2 cups Romaine Lettuce into bite-sized pieces. I like to go for slightly smaller pieces than I would for a regular salad since this will be mixed with other ingredients. Halve the 1 cup Cherry Tomatoes to release their sweet juices into the dish.

Thinly slice the 0.5 cup Green Onions, using both the white and green parts for a balance of mild and sharp onion flavor. Keep these separate until the final assembly so they stay vibrant and crisp. This step ensures every bite has a pop of freshness.

Step 3: Whisk Together the Creamy Dressing

In a medium bowl, combine the 1 cup Mayonnaise, 0.5 cup Sour Cream, 2 tbsp Red Wine Vinegar, and 1 tbsp Dijon Mustard. Whisk until smooth and fully combined. The vinegar cuts through the richness of the mayo and sour cream, balancing the flavors perfectly.

Add the 0.5 tsp Garlic Powder, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Stir well and taste—adjust the seasoning if needed, but remember the bacon will add saltiness too. This dressing should be thick enough to cling to the pasta and vegetables.

Step 4: Combine All Ingredients

In a large serving bowl, combine the cooked pasta, chopped bacon, romaine lettuce, cherry tomatoes, and green onions. Pour the dressing over the top. Using a large spoon or spatula, gently fold everything together until evenly coated. Be careful not to overmix—the lettuce should stay crisp, not wilted.

The pasta will absorb some of the dressing as it sits, so if it seems a bit dry at first, give it 10-15 minutes to meld. The flavors will deepen, and the salad will become even more delicious as it chills.

Step 5: Chill and Serve

Cover the bowl and refrigerate for at least 1 hour to let the flavors blend. This chilling time is essential—it allows the pasta to soak up the dressing and the bacon to stay crisp. Give it a quick stir before serving to redistribute the dressing.

Serve cold or at room temperature. Leftovers keep well in the fridge for up to 3 days, though the bacon may soften slightly over time. For the best texture, add a little extra romaine or green onions if making it ahead.

Storing and Reheating Leftovers

Refrigerator Storage

Transfer your pasta salad to an airtight container within 2 hours of making it. I use glass containers with locking lids to keep everything fresh. The salad stays at peak quality in the fridge at 40°F or below for 3-4 days. ❄️

Freezing Not Recommended

This salad doesn’t freeze well because the mayonnaise dressing can separate and the lettuce becomes mushy. If you must freeze, leave out the lettuce and tomatoes, then add fresh ones after thawing. Even then, the texture won’t be the same.

Reviving Leftovers

If your salad seems dry after storage, stir in 1-2 tbsp of milk or buttermilk to restore creaminess. This works wonders for the dressing without thinning it too much. Add a handful of fresh green onions for renewed crunch.

Make-Ahead Tips

Prepare everything except the lettuce up to 24 hours ahead. Store the undressed pasta and bacon mixture in the fridge, then add the lettuce and dressing just before serving. This keeps the greens crisp and vibrant.

For potlucks, pack the dressing separately and toss it with the salad on-site. Everyone will appreciate the fresh texture. 💡

Frequently Asked Questions