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See 5 recipes Download free cookbookBLT Pasta Salad with Buttermilk Dressing
BLT Pasta Salad
A cool pasta salad with crisp bacon, romaine lettuce, juicy tomatoes, and a creamy buttermilk dressing.
Prep Time:25 minCook Time:15 minTotal Time:40 minServings:6Difficulty:Easy
BLT pasta salad turns the familiar sandwich into a bowl built for picnics, potlucks, and make-ahead lunches. Short pasta gives the dressing somewhere to cling, while bacon, romaine, tomatoes, and scallions keep every forkful crisp, smoky, and fresh.
The buttermilk dressing is creamy without feeling heavy. Mayonnaise gives it body, sour cream softens the edges, and a little Dijon, lemon juice, garlic, and black pepper bring the same tangy snap you want from a good BLT.
The key is timing. Rinse the cooked pasta briefly so it stops cooking, dress it while it is cool, and fold in the lettuce close to serving so it stays lively instead of wilting. Salting the tomatoes for a few minutes also keeps excess juice from thinning the dressing.
Serve this pasta salad chilled or just cool, with extra bacon scattered over the top. It is sturdy enough to sit on a buffet for a short time, but it tastes best when the lettuce is crisp and the tomatoes still taste freshly cut.
Nutrition (per serving)
Calories:430 kcal
Protein:15 g
Carbs:43 g
Fat:23 g
Directions
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1
Bring a large pot of salted water to a boil. Cook the pasta until just tender according to the package directions, then drain and rinse briefly under cool water. Shake off excess water and spread the pasta on a sheet pan for 5 minutes.
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2
While the pasta cooks, place the bacon in a large skillet over medium heat. Cook for 8 to 10 minutes, turning occasionally, until crisp. Transfer to paper towels, then chop into bite-size pieces.
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3
Put the halved tomatoes in a small bowl with 1/4 teaspoon of the salt. Let them stand for 10 minutes, then drain off any collected juice.
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4
Whisk the mayonnaise, buttermilk, sour cream, lemon juice, Dijon mustard, garlic, black pepper, and remaining 1 teaspoon salt in a large mixing bowl until smooth.
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5
Add the cooled pasta, drained tomatoes, scallions, parsley, and about three-quarters of the bacon to the dressing. Fold gently until the pasta is evenly coated.
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6
Cover and chill the pasta mixture for at least 20 minutes, or up to 6 hours, so the dressing can season the pasta.
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7
Just before serving, fold in the chopped romaine. If the salad looks too thick, loosen it with 1 to 2 tablespoons of buttermilk.
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8
Transfer the salad to a serving bowl and scatter the remaining bacon over the top. Taste and add a small pinch of salt or black pepper if needed.
Ingredients
- Short pasta, such as rotini, shells, or bow ties:12 oz
- Thick-cut bacon:8 slices
- Cherry tomatoes, halved:2 cups
- Kosher salt:1 1/4 tsp
- Mayonnaise:1/2 cup
- Cultured buttermilk:1/3 cup
- Sour cream:1/4 cup
- Fresh lemon juice:1 tbsp
- Dijon mustard:2 tsp
- Garlic clove, finely grated:1
- Black pepper:3/4 tsp
- Romaine lettuce hearts, chopped:4 cups
- Scallions, thinly sliced:3
- Fresh parsley, chopped:1/4 cup
Tips & Notes
- Choose a ridged or curved pasta shape so the dressing and bacon bits do not slide to the bottom of the bowl.
- Do not add the romaine until serving time if you are making the salad ahead.
- For a sharper dressing, add another teaspoon of lemon juice after chilling.
- Cook the bacon until fully crisp; soft bacon loses its texture once it is mixed into the salad.
