This BLT pasta salad recipe combines all the flavors of a classic bacon, lettuce, and tomato sandwich in one simple side dish. Made with bow tie pasta, crispy bacon, fresh romaine, cherry tomatoes, and a creamy Italian dressing, it’s a cold pasta salad that’s perfect for summer dinners, picnics, potlucks, and cookouts.
If you’re looking for an easy BLT pasta salad recipe that can be made ahead, this one is a great choice. It comes together with basic ingredients, chills beautifully, and tastes even better after a few hours in the refrigerator. Whether you need a dependable summer pasta salad recipe or a side dish to take to a gathering, this BLT pasta salad always gets rave reviews.
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Ingredients
- Bacon: Adds smoky flavor and the classic BLT taste. Thick-cut bacon works especially well.
- Farfalle pasta: Bow tie pasta holds the creamy dressing and adds great texture.
- Romaine lettuce: Gives the salad a fresh crunch and light flavor.
- Cherry tomatoes: Add color, juiciness, and the tomato element of a traditional BLT.
- Carrots: Contribute a subtle sweetness and extra crunch.
- Red onion: Adds a little sharpness and balances the creamy dressing.
- Parmesan cheese: Brings savory flavor and a slightly salty finish.
- Italian dressing: Forms the base of the dressing and adds zesty flavor.
- Mayonnaise: Makes the dressing creamy and helps coat all the ingredients. Regular or light mayo can be used.
- Pepper: just a sprinkle to taste
- Salt: Even though the bacon and Parmesan cheese are salty, I do add Kosher salt. Taste first, and then go slow. Add a little bit at a time until it’s to your liking.
How to Make BLT Pasta Salad
- Preheat the oven to 400 degrees F. Place the bacon strips on a foil-covered baking sheet. Bake for 15-20 minutes.
- Drain bacon and chop into small pieces.
- While the bacon is in the oven, cook the Farfalle pasta according to package directions. Drain and rinse with cold water.
- Gather and chop the romaine lettuce, carrots, cherry tomatoes, and onion.
- Into a large bowl, add the pasta, bacon, romaine, carrots, tomatoes, onion, and Parmesan cheese.
- Whisk together the Italian dressing and mayonnaise until it’s blended and frothy.
- Pour the dressing over the salad ingredients, reserving about 1/4 cup of dressing for later. Mix well.
- Cover and refrigerate for at least 2 hours.
- Stir well before serving, using the remaining salad dressing if needed.
Variations & Tips
As always, the ingredients and amounts for this BLT pasta salad are simply guidelines. Make substitutions and/or deletions according to what you have on hand, and your family’s preference.
- Any kind of bite sized pasta can be used.
- Creamy Italian dressing can be used in place of the regular Italian dressing/mayo combination.
- Shredded sharp cheddar cheese can replace the Parmesan.
- Replace the red onion with white onion, sweet onion, or green onions.
- Any veggies can be used. The only thing I would not change are the tomatoes. They are the “T” in BLT. ,
- Turn this salad into a main dish by pairing it with chicken, salmon, or pork chops.
- This recipe can easily be doubled to feed more people.
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The lettuce may get a bit soft, but it’s still delicious.
Make Ahead Tip
Prepare all the ingredients. Place the cooked pasta, cooked bacon, lettuce, tomatoes, carrots, onion, and Parmesan cheese in a large bowl. Do not mix together. Cover and refrigerate for up to 24 hours. Prepare the dressing and store in a mason jar in the refrigerator. 2 hours before serving, mix together the salad ingredients and dressing. Cover and refrigerate for 2 hours. Serve cold.
BLT Pasta Salad Recipe with Farfalle
Ingredients
- 6 slices bacon (thick cut, cooked, & chopped)
- 2 cups Farfalle (bow tie) pasta (not cooked)
- 2 cups romaine lettuce (chopped)
- 1 cup cherry tomatoes (halved)
- 1/2 cup carrots (chopped)
- 1/3 cup red onion (finely chopped)
- 1/2 cup Parmesan cheese (grated)
- 1/2 cup Italian dressing
- 1/2 cup mayonnaise (I use Hellman's Light Mayo)
- fresh cracked pepper
- salt to taste
Instructions
- Preheat the oven to 400 degrees F. Place the bacon strips on a foil-covered baking sheet. Bake for 15-20 minutes.
- Drain bacon and chop into small pieces.
- While the bacon is in the oven, cook the Farfalle pasta according to package directions. Drain and rinse with cold water.
- Gather and chop the romaine lettuce, carrots, cherry tomatoes, and onion.
- Into a large bowl, add the pasta, bacon, romaine, carrots, tomatoes, onion, and Parmesan cheese.
- Whisk together the Italian dressing and mayonnaise until it's blended and frothy.
- Pour the dressing over the salad ingredients, reserving about 1/4 cup of dressing for later. Add the salt and pepper if desired. Mix well.
- Cover and refrigerate for at least 2 hours.
- Stir well before serving, using the remaining salad dressing if needed.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you try this recipe, I’d love to hear what you think. A quick rating or comment is always appreciated, and helps other readers too.
This BLT pasta salad recipe is a simple side dish that’s full of fresh flavor and always a hit at summer gatherings. It can be made ahead, travels well, and pairs perfectly with grilled meats, sandwiches, and picnic favorites. If you’re looking for more cold salad recipes, be sure to try my Mom’s classic pasta salad recipe, spaghetti salad, and my full collection of easy salad recipes for everyday meals.
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