BLT Pasta Salad
User Reviews
5
BLT Pasta Salad
Description
The BLT Pasta Salad recipe starts by cooking macaroni and cooling it before mixing with a dressing of mayonnaise, milk, apple cider vinegar, garlic powder, fresh chopped parsley, green onions, salt, and pepper. Cherry tomatoes and torn romaine lettuce add freshness and crunch, while diced cooked bacon contributes smoky, salty flavor. Tossing the ingredients together coats them evenly with the dressing, blending creamy and savory elements.
The salad’s texture combines tender pasta with crisp vegetables and bacon, enhanced by the tangy, lightly herbed dressing. It works well as a picnic dish, potluck contribution, or quick side to grilled foods. Garnishing with reserved bacon, parsley, and green onions adds a finishing touch.
When making ahead, it’s recommended to reserve half the dressing and add it along with the tomatoes and lettuce shortly before serving to keep the salad fresh and prevent sogginess. Variations include substituting gluten-free or whole wheat pasta, swapping green onions with diced red onion, or using other leafy greens. Using turkey bacon and Greek yogurt can lighten the dish, while adding bacon grease to the dressing intensifies the flavor. Estimated servings are 8-10 as a side or 4-6 as a main.
Ingredients
- 8 oz. macaroni or other small-medium pasta shape, like bowties or rotini, dry
- 8 lices Bacon preferably thick-cut, cooked and diced (reserve some for garnish, if desired)
- 1/2 cup mayonnaise
- 2 tablespoons milk preferably whole, or buttermilk (or dairy free alternative)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/4 cup parsley reserve some for garnish, if desired, chopped, fresh
- 2 green onions green and light green parts, thinly sliced (reserve some for garnish, if desired)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups tomatoes halved, cherry or grape
- 3 cups romaine lettuce torn
Instructions
- Cook macaroni (8 oz.) according to directions in salted water. Drain and rinse with cold water. Shake to remove as much excess water as possible. While the pasta is cooking, prep the rest of the ingredients (cook the bacon, chop the veggies, etc.).
- In a large bowl, mix together the mayonnaise (1/2 cup), milk (2 tablespoons), apple cider vinegar (1 tablespoon), garlic powder (1 teaspoon), fresh chopped parsley (1/4 cup), three sliced green onions, kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). If making ahead of time, reserve half the dressing in a separate container (see notes).
- Add the cooked and cooled pasta, the cherry tomatoes (2 cups), and the torn romaine lettuce (3 cups) to the bowl with the dressing. Mix together until dressing coats everything.
- Serve garnished with reserved bacon, parsley, and green onions if desired.
Notes
- Reserve half the dressing to add just before serving when making the salad ahead to keep ingredients fresh.
- Add cherry tomatoes and romaine lettuce shortly before serving to prevent them from becoming soggy.
- Substitute gluten-free, whole wheat, or grain-free pasta as desired.
- Green onions can be replaced with diced red onion; apple cider vinegar can be swapped with another vinegar or lemon juice.
- Use turkey bacon and Greek yogurt or mashed avocado in place of mayo for a lighter version; adjust salt accordingly.
- For a richer dressing, stir in 1 tablespoon bacon grease.
- The recipe serves about 8-10 people as a side or 4-6 as a main dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 391mg | 16% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1922IU | 38% |
| Vitamin C | 12mg | 13% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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