BLT Pasta Salad
It’s true—everything is better with bacon! In this recipe, the classic BLT sandwich is transformed into pasta perfection.
It’s a unique side that you can serve at barbecues alongside burgers, chicken or fish entrées, or enjoy as a generous helping for a luscious lunch or fuss-free supper. It’s a very versatile dish.
You can swap the dressing: Top your bowl with Italian-style dressing (bottled or homemade) for a Mediterranean spin or enjoy it with creamy Bacon-Buttermilk for a traditional take. Add pearl mozzarella balls or feta crumbles. Top with jalapeños, diced chicken or avocado—you’re the boss of your bowl.
Try my Kale Pesto Macaroni Salad or my 15-Minute Southwestern Pasta Salad with Black Beans!
BLT Pasta Salad
It’s true—everything is better with bacon! In this recipe, the classic BLT sandwich is transformed into pasta perfection.
Ingredients
Pasta Salad
- 1 pound rotini or fusilli pasta, preferably whole grain
- 12 ounces ~20 slices cooked turkey bacon, divided
- 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.
Notes
A serving is 2 cups pasta salad with 2 tablespoons dressing.
Nutrition Information per serving
Serving Size: 2cupsCalories: 240Carbohydrates: 27gProtein: 12gTotal Fat: 9g— Unsaturated Fat: 6g— Saturated Fat: 3gCholesterol: 40mgSodium: 430mgPotassium: 393mgFiber: 4gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0gVitamin C: 24mgCalcium: 100mgIron: 2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
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)