BLT Pasta Salad
Crispy bacon, juicy cherry tomatoes, and fresh romaine get tossed with tender rotini pasta and a rich, tangy ranch-mayo dressing that somehow manages to feel indulgent and refreshing at the same time.
Equipment
- Large pasta pot - at least 6 quarts (5.7 liters)
- Colander
- Large mixing bowl - at least 5 quarts (4.7 liters)
- Nonstick Skillet - for cooking bacon
- Chef's knife
- Cutting board
- Kitchen whisk
- Measuring cups and spoons
- Airtight food storage containers - for storing leftovers
- Salad spinner - optional but recommended for drying lettuce
Ingredients
- 12 oz rotini pasta - 340g, or farfalle/bow-tie pasta
- 8 slices thick-cut bacon - cooked until crispy and crumbled
- 2 cups cherry tomatoes - 300g, halved
- 2 cups romaine lettuce - 90g, roughly chopped
For the Dressing
- 1/2 cup mayonnaise - 120g, Duke's or Hellmann's work beautifully
- 1/4 cup sour cream - 60g
- 1 oz ranch seasoning mix - 28g packet
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/2 tsp garlic powder
- salt and freshly ground black pepper - to taste
Add-ins and Garnish
- 3 green onions - thinly sliced
- 1/2 cup shredded sharp cheddar cheese - 55g, optional but highly recommended
Instructions
- Cook the rotini pasta in salted boiling water until al dente. Drain, rinse with cold water to stop cooking and remove starch, then transfer to a large bowl and toss lightly with olive oil to prevent sticking.
- Cook the bacon in a cold skillet over medium heat until crispy. Drain on paper towels, cool completely, then crumble into bite-sized pieces.
- Whisk together the mayonnaise, sour cream, ranch seasoning, Dijon mustard, lemon juice, and garlic powder until smooth. Season with salt and pepper, then refrigerate for at least 10 minutes to allow flavors to meld.
- Halve the cherry tomatoes, chop the romaine into rough 1-inch pieces, and slice the green onions into thin rounds.
- Pour the chilled dressing over the cooled pasta and toss until every piece is evenly coated. Fold in the tomatoes, green onions, two-thirds of the crumbled bacon, and cheddar cheese if using.
- Cover and refrigerate for at least 30 minutes to allow flavors to blend. Just before serving, gently fold in the fresh romaine lettuce, then top with the reserved bacon for maximum crunch.
Notes
- Cook pasta to al dente: Overcooked pasta turns mushy after absorbing the dressing. Pull it from the water when there is still just a slight bite in the center.
- Rinse the pasta thoroughly: Cold water stops the cooking process immediately and removes surface starch that would otherwise make the salad sticky and clumped.
- Cool everything before mixing: Warm pasta or hot bacon will cause the romaine to wilt and the dressing to thin out unevenly. Let everything cool first.
- Add romaine only at serving time: This is the single most important rule for keeping the salad looking and tasting fresh, especially if you are making it ahead.
- Reserve bacon for topping: Scattering crispy bacon on top right before serving ensures every portion gets a satisfying crunch rather than soft, soggy pieces mixed throughout.
- Chill before serving: At least 30 minutes of refrigeration is non-negotiable. The pasta absorbs the dressing during this time and the flavors come together beautifully.
- Refresh before serving: After chilling, the pasta will have absorbed most of the dressing. Stir in an extra tablespoon or two of mayo and a fresh squeeze of lemon juice to bring the salad back to its creamy best.
- For a lighter take, use turkey bacon or replace the sour cream with plain Greek yogurt for a tangier dressing.
- Store the assembled salad (without the lettuce) in an airtight container in the refrigerator for up to 3 days. Keep lettuce and extra bacon separate until serving.
- Do not freeze: Creamy mayo-based dressings break apart after freezing and the pasta becomes mushy upon thawing.