Upgrade your pasta salad game with this mouthwatering BLT Pasta Salad recipe that’ll be on your table in 30 minutes or less! Packed with crispy bacon, juicy tomatoes, and tangy red wine vinaigrette, it’s the perfect side dish for summer barbecues and picnics. Easy to make and always a crowd-pleaser!
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On a scale from 1 to 10 on how much I love pasta salads, I’m a solid 14. We’ve covered a wide variety, from the viral chicken Caesar pasta salad to my kids’ favorite pesto pasta salad and the ever-popular Chinese chicken pasta salad. But it wasn’t until a recent summer barbecue when I noticed the creamy pasta salads wilting in the heat, that I decided it was time for a change. Plus, with my love for all things BLT (I’m looking at you, Pimento Cheese BLT!), the idea for my BLT Pasta Salad was born—a delicious twist on the classic BLT sandwich that’s perfect for warm-weather gatherings.
Unlike creamy pasta salads that can’t sit out too long in the summer heat, this BLT Pasta Salad features a tangy, vinaigrette-based dressing that keeps it fresh and vibrant. It’s become my go-to dish for picnics, barbecues and potlucks. I love how the flavors of a BLT—crunchy bacon, juicy tomatoes, and crisp lettuce—blend perfectly with al dente pasta and a zesty red wine vinaigrette.
This salad is light yet satisfying, and it’s a hit every time I bring it to a gathering. Plus, it’s a breeze to make!
This BLT Pasta Salad Is:
- Ready in 30 minutes.
- Made with simple ingredients. You likely have most of these staples in your kitchen already.
- Loaded with classic BLT flavors. Crispy bacon, fresh lettuce and sweet tomatoes take center stage.
- Tossed in a tangy homemade dressing.
- Perfect for meal prep. Stays fresh in the fridge, making it a great make-ahead dish.
For the dressing, you’ll need:
- Red wine vinegar: This tangy vinegar forms the base of our dressing, adding a slight acidity that balances the richness of the bacon.
- Fresh lemon juice: To get the most juice out of your lemon, roll it on the counter with your palm before cutting and squeezing. In a pinch, bottled lemon juice will work, but fresh is best.
- Garlic: Adds a punch of flavor.
- Honey: Balances the acidity in the dressing with a hint of sweetness. Swap: If you’re out of honey, maple syrup or agave nectar can be used as substitutes.
- Olive oil: When choosing an olive oil, look for options that are labeled “extra virgin” as they are the highest quality and have the best flavor. My go-to brand is Kosterina.
For the pasta salad, you’ll need:
- Short pasta: Any type of short pasta like rotini, penne or farfalle works best for this salad, capturing all the dressing and bits of bacon in every bite. Whole wheat or gluten-free pasta works well, too!
- Bacon: Use your favorite variety for this recipe. I love using thick-cut bacon for its hearty, satisfying texture. Don’t waste those bacon drippings! Save them for making bacon caramel popcorn or bacon-cheddar biscuits.
- Lettuce: I prefer to use crisp romaine for this recipe but any green works, including mixed greens, spinach, arugula or even kale.
- Cherry tomatoes: Sweet and juicy, cherry tomatoes are perfect for this salad. Grape tomatoes or even chopped heirloom tomatoes work just as well.
- Croutons: For a crunchy element, I like to add homemade croutons.
See the recipe card for full information on ingredients and quantities.
This recipe consists of two parts – making the dressing and assembling the BLT salad.
1. Make the Red Wine Vinaigrette
For this BLT salad, since we’re using crispy, salty bacon, I opted for a lighter vinegar-based dressing to cut through all the richness. The lemony dressing coats the bits of croutons just right and reminds me of Panzanella (Italian bread salad).
All you need is a bowl and a whisk to make this vinaigrette. Simply whisk together the red wine vinegar, lemon juice, garlic and honey. Then, while whisking, stream in the olive oil and continue whisking until emulsified.
A few tips:
- DO taste and season the dressing with salt and pepper before setting it aside.
- DO drizzle the olive oil in slowly while whisking continuously. This helps to create a smooth and creamy vinaigrette. You can also use a blender or food processor for an even more emulsified dressing.
Pro Tip: You can prepare the vinaigrette in advance and store it in the refrigerator for up to a week.
2. Make the BLT Pasta Salad
Now that you’ve made the dressing it’s time to make and assemble your BLT pasta salad.
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and transfer it to a large bowl to cool.
- Cook the bacon. While the pasta cooks, cook the bacon in a large skillet over medium heat until crispy.
- Combine everything together. To the bowl with the pasta, add the bacon, Romaine, cherry tomatoes, croutons and chives. Toss to combine then drizzle with the dressing and toss again.
What I love about this pasta salad is that it can be served chilled or at room temperature.
What to Serve with BLT Salad
This salad is a favorite side dish of mine to bring along to potlucks and barbecues, and pairs well with a variety of dishes, making it a versatile addition to any meal. Here are some of my favorite dishes to serve alongside it:
- Instant Pot Barbecue Pulled Pork
- Oven-Baked Baby Back Ribs
- Glazed Honey Soy Chicken Thighs
- Glazed Honey Garlic Shrimp
- Watermelon Feta Salad
- Melon Salad with Basil Vinaigrette
And don’t forget the grilled peaches with vanilla ice cream or the easiest-ever ice cream cake for dessert!
How to Store Pasta Salad
In the off-chance you happen to have leftovers, you’re in luck. This pasta salad only gets better as the dressing marinates each part. So whether you’re making it ahead of time or want to know how to safely store it for tomorrow’s lunch, vinegar-based salads are still delicious up to 3 days after they’re prepared.
To maximize freshness, store it in an airtight container in the fridge. If possible, keep any super-absorbent ingredients like cheeses, croutons and nuts separate from the tossed salad to prevent them from getting soggy.
Ingredients
For the dressing:
- 1/3 cup red wine vinegar
- 2 teaspoons fresh lemon juice
- 2 teaspoons minced garlic
- 1 1/2 teaspoons honey
- 1/3 cup extra-virgin olive oil
For the salad:
- 16 oz. uncooked short pasta, such as rotini, penne or farfalle
- 1 (12-oz.) package bacon, cooked and crumbled
- 3 cups chopped Romaine or arugula
- 2 cups halved cherry tomatoes
- 1 1/2 cups croutons
- 1 1/2 Tablespoons chopped fresh chives
Instructions
Make the dressing:
- In a medium bowl, whisk together the red wine vinegar, lemon juice, garlic and honey. While whisking, stream in the olive oil and continue whisking until emulsified. Taste and season the dressing with salt and pepper then set it aside.
Make the salad:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 12 minutes. Drain the pasta and transfer it to a large bowl.
- To the bowl with the pasta, add the bacon, Romaine, cherry tomatoes, croutons and chives. Toss to combine then drizzle with the dressing and toss again.
- Serve room temp or chilled.
Kelly’s Notes
- This BLT Pasta Salad will keep well in the fridge for up to 3 days when stored in an airtight container. Don’t add the croutons until just before serving to keep them crispy and add a delightful crunch to each bite!
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Wonderful salad I am making this tonight. Thank you so much!
Thrilled you enjoyed it, Catherine!
I added more honey and would cook the garlic first. Very good and tasty
Thanks, Brenda!
Can you use tortellini?
Absolutely!
This is really good! Perfect to take to a cookout where it can sit at room temperature. The only thing I would suggest is to cook your pasta in advance to let it cool down….and after tossing all the ingredients, let it sit for 30 minutes to an hour so all the flavors can mingle. I found it just got better sitting on the counter
Great tips, Cindy! I’m thrilled you enjoyed the recipe!
Excellent recipe! The garlicky dressing was just perfect too!
I’m so thrilled you enjoyed the recipe, Greg!