BLT Pasta Salad

Name: BLT Pasta Salad
Prep time: 600 s
Cook time: 1800 s
Total time: 2400 s
Yield: 10
Ingredients: 1/2 cup plain Greek yogurt; 1/2 cup mayonnaise; 2 tablespoons water; 2 tablespoons apple cider vinegar; 2 cloves garlic, minced; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 pound sliced bacon (about 16 slices); 1 pound dried short pasta, such as rotini, fusilli, or farfalle; 1 pint cherry tomatoes (about 10 ounces), halved; 3 ounces baby spinach (3 packed cups), coarsely chopped; 3 tablespoons finely chopped fresh chives

Kelli Foster

updated Jan 29, 2020

summer

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This pasta salad takes everything you love about that classic sandwich, then folds it into a summery side that's sure to be a hit at your next potluck.

Serves8 to 10

Prep10 minutes

Cook25 minutes to 30 minutes

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This recipe is part of Kitchn 100 — the hundred recipes you need right now. Check out all of the amazing dishes, from Kitchn and beyond, here.

If you’re looking to take your regular pasta salad up a notch this summer, look no further than a diner classic for inspiration. Stuffed with just three ingredients and a swipe of mayo, BLTs are timeless favorite. This pasta salad takes everything you love about that irresistible sandwich and folds it into a summery side that’s sure to be a hit at your next potluck.

Cook, Cool, and Mix Together

If you’re used to making pasta salads with vinaigrette dressing, this one will come together slightly differently. Because this version folds in a creamy, tangy dressing made with a blend of Greek yogurt and mayo, you’ll want to make sure the pasta is completely cool before mixing. The noodles will still soak up plenty of flavor, and waiting to stir the salad together will ensure the dressing doesn’t separate.

(Image credit: Ghazalle Badiozamani)

While you can certainly dish up this pasta salad as soon as it’s ready, it’s even better after it’s had some time to chill in the fridge for a bit. As little as 30 minutes will do to give the flavors a chance to meld after everything is stirred together.

Comments

This pasta salad takes everything you love about that classic sandwich, then folds it into a summery side that's sure to be a hit at your next potluck.

Prep time 10 minutes

Cook time 25 minutes to 30 minutes

Serves 8 to 10

Nutritional Info

Ingredients

For the dressing:

1/2 cup
plain Greek yogurt
1/2 cup
mayonnaise
2 tablespoons
water
2 tablespoons
apple cider vinegar
2 cloves
garlic, minced
1/2 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper

For the salad:

1 pound
sliced bacon (about 16 slices)
1 pound
dried short pasta, such as rotini, fusilli, or farfalle
1 pint
cherry tomatoes (about 10 ounces), halved
3 ounces
baby spinach (3 packed cups), coarsely chopped
3 tablespoons
finely chopped fresh chives

Instructions

Make the dressing:

Whisk all the ingredients together in a large bowl until emulsified and well-combined; set aside.

Make the salad:

Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Arrange the bacon in a single layer on the baking sheet. Bake until the bacon is deep golden-brown and crisp, 15 to 20 minutes. Meanwhile, bring a large pot of salted water to a boil.
Add the pasta to the boiling water and cook according to package directions until al dente. Drain and rinse with cold water to cool. Drain well. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon into bite-sized pieces.
Add the drained pasta, bacon, tomatoes, spinach, and chives to the dressing. Toss to coat. Cover and refrigerate for at least 30 minutes before serving.