BLT Pasta Salad

BLT Pasta Salad deftly disassembles the classic BLT sandwich by mixing pasta with a creamy mayonnaise dressing along with the sandwich’s essential ingredients of bacon, lettuce, and tomato. This light take on a classic has a pleasing blend of flavors and textures, making it a great dish for summertime get-togethers or a creative lunch choice.

Tasting Notes

This pasta salad offers a harmonious blend of smoky bacon, juicy tomatoes, crisp lettuce, and al dente pasta, all tossed in a zesty mayonnaise-based dressing. The result is a refreshing and flavorful dish that captures the essence of a BLT sandwich in every bite.

Ingredients

For the Salad:

• 8 ounces (about 2 cups) rotini pasta
• 1 pound bacon, cooked and crumbled
• 2 cups cherry tomatoes, halved
• 2 cups iceberg lettuce, shredded

For the Dressing:

• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

Kitchen Equipment

• Large pot for boiling pasta
• Strainer
• Large mixing bowl
• Whisk
• Cutting board
• Sharp knife
• Large skillet for cooking bacon

Instructions

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook the rotini pasta according to the package instructions until al dente.
   • Drain the pasta and rinse it under cold water to stop the cooking process.
2. Prepare the Dressing:
   • In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until well combined.
3. Assemble the Salad:
   • Add the cooked and cooled pasta to the bowl with the dressing.
   • Toss to coat the pasta evenly with the dressing.
   • Gently fold in the crumbled bacon, halved cherry tomatoes, and shredded iceberg lettuce.
4. Chill and Serve:
   • Refrigerate the BLT Pasta Salad for at least 1 hour to allow the flavors to meld.
   • Before serving, give it a gentle toss and adjust seasoning if necessary.

Pro Tips

• For a smokier flavor, consider using applewood-smoked bacon.
• Customize the dressing by adding a pinch of garlic powder or dried herbs for an extra layer of flavor.
• Use a mix of colorful cherry tomatoes to add visual appeal to the salad.

Variations

• Substitute rotini pasta with your favorite pasta shape.
• Add a handful of shredded cheddar cheese for a cheesy twist.
• Incorporate diced avocado for a creamy and rich texture.

FAQs

Yield: 8 servings

BLT Pasta Salad

Print

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

For the Salad:

• 8 ounces (about 2 cups) rotini pasta
• 1 pound bacon, cooked and crumbled
• 2 cups cherry tomatoes, halved
• 2 cups iceberg lettuce, shredded

For the Dressing:

• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Cook the rotini pasta according to the package instructions until al dente.
• Drain the pasta and rinse it under cold water to stop the cooking process.

2. Prepare the Dressing:

• In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until well combined.

3. Assemble the Salad:

• Add the cooked and cooled pasta to the bowl with the dressing.
• Toss to coat the pasta evenly with the dressing.
• Gently fold in the crumbled bacon, halved cherry tomatoes, and shredded iceberg lettuce.

4. Chill and Serve:

• Refrigerate the BLT Pasta Salad for at least 1 hour to allow the flavors to meld.
• Before serving, give it a gentle toss and adjust seasoning if necessary.

Nutrition Information:

Yield:

8 servings
Amount Per Serving: Calories: 450Total Fat: 30gCarbohydrates: 35gFiber: 3gSugar: 4gProtein: 15g