Upgrade your pasta salad with a bright, flavorful BLT Pasta Salad that comes together in 30 minutes or less. Crisp bacon, ripe tomatoes and crunchy greens are tossed with al dente pasta and a tangy red wine vinaigrette for a light, satisfying side that’s ideal for summer barbecues, picnics and potlucks.
Table of Contents
- This BLT Pasta Salad Is:
- Ingredients
- 1. Make the Red Wine Vinaigrette
- 2. Make the BLT Pasta Salad
- What to Serve with BLT Salad
- How to Store Pasta Salad
- 30-Minute BLT Pasta Salad Recipe
I’m a big fan of pasta salads of all kinds. Over the years I’ve tried many variations, but during a hot summer gathering I noticed how heavy, creamy salads didn’t hold up well to the heat. That inspired a lighter approach: a BLT-style pasta salad that captures all the classic flavors of the sandwich—crispy bacon, juicy tomatoes and crisp lettuce—without the heaviness of a mayonnaise-based dressing.
This version uses a red wine vinaigrette brightened with lemon and garlic so the salad stays lively and fresh even when it sits out for a short time. It’s easy to make, uses mostly pantry staples, and is a crowd-pleaser wherever I take it.
The salad is refreshing yet filling, and it works well as a main or a side. It’s also forgiving: you can swap greens, use different pasta shapes, or add extra vegetables to suit your tastes.
This BLT Pasta Salad Is:
- Ready in 30 minutes.
- Made with simple ingredients. Most are pantry staples or basic produce.
- Full of classic BLT flavors. Bacon, lettuce and tomatoes add texture and freshness.
- Tossed in a tangy homemade vinaigrette. The dressing brightens the whole salad.
- Great for make-ahead meals. Keeps well in the fridge for several days.
Ingredients
For the dressing, you’ll need:
- Red wine vinegar — provides the main tang and balances the richness of the bacon.
- Fresh lemon juice — adds brightness; roll the lemon on the counter first to release more juice.
- Garlic — minced garlic gives the dressing a savory bite.
- Honey — a touch of sweetness to round out the acidity. Maple syrup or agave can be substituted if needed.
- Extra-virgin olive oil — choose a good-quality oil for the best flavor.
For the salad:
- Short pasta — rotini, penne or farfalle work well because they hold the dressing and bits of bacon.
- Bacon — cook until crispy, then crumble for the salad.
- Lettuce — crisp romaine is ideal, but mixed greens, arugula or spinach will also work.
- Cherry tomatoes — halved; they add sweetness and color.
- Croutons — add just before serving to keep them crunchy.
- Fresh chives — optional, for a mild onion-like garnish.
The full ingredient list with quantities is provided below in the recipe card.
This recipe has two parts: whisk the vinaigrette, then cook and assemble the salad. Both steps are straightforward and quick.
1. Make the Red Wine Vinaigrette
Because the salad features salty, crispy bacon, a lighter vinegar-based dressing is a perfect foil. The lemony vinaigrette also pairs nicely with croutons, reminding you a bit of Panzanella without the bread-dominant texture.
In a medium bowl whisk together the red wine vinegar, lemon juice, minced garlic and honey. While whisking, slowly add the olive oil in a steady stream until the dressing emulsifies into a cohesive vinaigrette. Taste and season with salt and pepper.
Tips:
- Taste and adjust salt and pepper before using the dressing.
- Drizzle the oil slowly while whisking for a smooth vinaigrette; a blender or food processor works well if you prefer a very creamy emulsion.
Pro Tip: The vinaigrette can be made ahead and refrigerated for up to a week. Bring it back to room temperature and whisk before using.
2. Make the BLT Pasta Salad
With the dressing ready, cook and assemble the salad.
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (about 10–12 minutes). Drain and transfer to a large bowl to cool slightly.
- Cook the bacon. While the pasta cooks, fry the bacon in a skillet over medium heat until evenly crisp. Transfer to paper towel to drain, then crumble.
- Assemble the salad. Add the bacon, chopped romaine, halved cherry tomatoes, croutons and chives to the bowl with the pasta. Toss gently to combine, then drizzle the vinaigrette over the salad and toss again to coat.
Serve the salad at room temperature or chilled—both are delicious. If preparing ahead, wait to add croutons until just before serving so they stay crisp.
What to Serve with BLT Salad
This salad makes a versatile side for many mains. It pairs especially well with grilled or barbecued meats and seafood, or with simple roasted chicken. For summer gatherings, serve it alongside grilled vegetables, ribs, pulled pork or a fresh fruit salad. For dessert, lighter fruit-based treats complement the bright flavors perfectly.
How to Store Pasta Salad
Leftovers improve as the dressing marinates the pasta and vegetables. Store the salad in an airtight container in the refrigerator for up to 3 days. To keep textures at their best, store crunchy add-ins like croutons or toasted nuts separately and add them just before serving.
30-Minute BLT Pasta Salad
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 (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, minced garlic and honey. While whisking, stream in the olive oil until the dressing emulsifies. Season with salt and pepper to taste and set aside.
Make the salad:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 to 12 minutes. Drain and transfer to a large bowl to cool slightly.
- Add the crumbled bacon, chopped romaine, halved cherry tomatoes, croutons and chives to the pasta. Toss gently to combine.
- Drizzle the dressing over the salad and toss until everything is coated. Serve at room temperature or chilled.
Kelly’s Notes
- This BLT Pasta Salad keeps well in the fridge for up to 3 days in an airtight container. Toss before serving to redistribute the dressing.
- To maintain crunch, add croutons just before serving.
- If you prefer, swap the bacon for cooked, chopped smoked turkey bacon or a vegetarian bacon alternative for a different flavor profile.
Nutrition
Did you try this recipe?
Leave a comment below with your rating and any tweaks you made.