Recipe: BLT Pasta Salad

Recipe: BLT Pasta Salad

Kelli Foster
Aug 28, 2018
(Image credit: Ghazalle Badiozamani)

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.

Easy BLT Pasta Salad: Watch the Video

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.

BLT Pasta Salad

Serves 8 to 10

  • For the dressing:
  • 1/2 cup

    plain Greek yogurt

  • 1/2 cup


  • 2 tablespoons


  • 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

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 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.

Recipe Notes

Make ahead: The dressing can be made up to 1 day in advance and stored in an airtight container in the refrigerator.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

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