Description
This refreshing BLT Pasta Salad combines tender elbow or cavatappi pasta with a creamy, tangy dressing, crisp Romaine lettuce, juicy tomatoes, green onions, and savory crumbled bacon. Perfect for picnics, potlucks, or a light summer meal, it offers the classic flavors of a BLT sandwich in a cool, satisfying pasta salad form.
Ingredients
Pasta
- 16 ounce box elbow or cavatappi pasta
Dressing
- 1 1/2 cups mayonnaise
- 3/4 cup sour cream
- 3 Tablespoons granulated sugar
- 2 Tablespoons apple cider vinegar
- 1 1/2 teaspoons celery salt
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried dill
- freshly ground black pepper, to taste
Salad Mix-ins
- 5 green onions, thinly sliced
- 4 Roma tomatoes, diced
- 2 cups diced Romaine lettuce, loosely packed
- 1/2 pound bacon, cooked and crumbled
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the 16 ounce box of elbow or cavatappi pasta according to the package instructions until al dente. Drain the pasta thoroughly and set aside.
- Prepare the dressing: In a large mixing bowl, whisk together 1 1/2 cups mayonnaise, 3/4 cup sour cream, 3 tablespoons granulated sugar, 2 tablespoons apple cider vinegar, 1 1/2 teaspoons celery salt, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon dried dill, and freshly ground black pepper to taste until smooth and well combined.
- Combine pasta with dressing: Add the cooked and drained pasta to the bowl containing the dressing. Stir thoroughly to coat the pasta evenly.
- Add vegetables: Stir in the thinly sliced 5 green onions and diced 4 Roma tomatoes into the pasta mixture, mixing until well distributed.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Add lettuce and bacon before serving: Just before serving, add the loosely packed 2 cups diced Romaine lettuce and 1/2 pound cooked, crumbled bacon to the salad. Gently mix to combine everything well.
- Store leftovers: Keep any leftover salad covered in the refrigerator to maintain freshness for up to 2 days.
Notes
- Use elbow or cavatappi pasta as directed, but other short pasta shapes like rotini or penne can be substituted.
- For best texture, add the Romaine lettuce and bacon just before serving to keep them crisp.
- Cook bacon until crispy and drain well to avoid sogginess in the salad.
- The salad can be prepared one day ahead and chilled; just add lettuce and bacon at the last moment.
- Adjust seasoning, especially celery salt and black pepper, according to taste preferences.
