BLT Pasta Salad
All the best parts of a BLT—crisp bacon, juicy tomatoes, fresh greens, and that creamy-dreamy dressing moment—get tossed with pasta in this super summery salad that’s hearty, colorful, and ready for any BBQ or picnic.
After more than 30 years in the nutrition world, I’m always looking for recipes that bring comfort, flavor, and balance to the table—and this one delivers in such a fun, familiar way. Turkey bacon adds savory BLT flavor with a lighter touch, cherry tomatoes bring juicy sweetness plus vitamin C, and baby arugula adds a leafy-green boost with its signature peppery bite. Use whole-grain or legume-based pasta, and you’ll add extra fiber and protein, making this pasta salad even more satisfying and nourishing.
It fits beautifully into my pasta salad lineup alongside Pesto Caprese Pasta Salad, Bruschetta Pasta Salad, Creamy Caesar Pasta Salad, Southwestern Pasta Salad, and Mediterranean Macaroni Salad with Chickpeas and Feta.
BLT, meet pasta party
I like to think of it as a BLT that traded its toast for twirls. It takes everything we love about the classic and gives it a fun, fork-friendly glow-up—perfect for potlucks, weekday lunches, or those “what can I make ahead?” moments. I have to say, this one gives me major backyard-bash energy: the kind of dish I’d make before everyone comes over to splash in the pool or jam on the patio, then “taste test” so many forkfuls that I have to remind myself it’s meant for the table.
More BLT love: BLT Pizza and BLT Kebabs!
BLT Pasta Salad
Ingredients
Pasta Salad
- 1 pound rotini or fusilli pasta, preferably whole grain
- 12 ounces cooked turkey bacon, divided, ~16 slices, but packages will vary
- 4 cups baby arugula leaves, about 4 handfuls
- 3 cups cherry tomatoes, halved
Bacon Buttermilk Dressing (makes 1 cup)
- ½ cup light sour cream
- 2 tablespoons low-fat mayonnaise
- 3 tablespoons low-fat buttermilk
- 1 tablespoon lemon juice
- ¾ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 to 3 strips cooked turkey bacon, finely minced
- 1 to 2 tablespoons chopped scallion, green onion or chives
- 1 tablespoon finely chopped fresh parsley
Instructions
- Cook the pasta according to package directions for al dente. Drain and set aside.
- While the pasta cooks, make the dressing by tossing all ingredients in a bowl and mix until well combined. Set aside.
- Slice all the cooked turkey bacon (with the exception of the few strips you minced for the dressing) into about 1-inch pieces.
- Add the cooked pasta to a large mixing bowl and toss with the bacon, tomato halves, baby arugula leaves and dressing. Or, serve the dressing on the side and let everyone mix in their own.
This is a crowd favorite whenever I make it. The pasta, the bacon, the dressing. There’s so much to love!!! An easy five stars!!
Hi Jordan, so glad this recipe is a hit with you and your crew! And yes, we agree—so many delicious ingredients to drool over! Thanks for stopping by to share your thoughts!
—Donna
So glad I made this and discovered that dressing! I used a red lentil rotini and cut recipe in half. I measured everything out for 3 lunches meal prep and tossed with dressing when it was lunch time. And may I just say that dressing is amazing. I already plan on using that on baked or smashed potatoes.
Hi Jill,
So glad you gave it a try—and love that you discovered the dressing magic! Red lentil rotini is a genius swap, and your meal prep plan sounds spot-on (tossing with dressing at lunch = smart move for max freshness). And yes to using that dressing on baked or smashed potatoes… total flavor upgrade! Thanks for sharing your delicious spin.— Eliza (Team Joy)