BLT Pasta Salad

Here’s your ultimate summer lunch: seriously delicious and totally worth saving to make! 🤤 You’re going to love this one!

Here’s what to do:

First, preheat your oven to 375°F to get that bacon perfectly crisp. Pop it in and bake for about 12-15 minutes.

Next, cook up your pasta following the package directions, then drain it well.

While your bacon is crisping away, get your veggies, cheese, and dressing ready! Dice the tomatoes and cheese into nice, small pieces, and finely chop the romaine so it’s easy to eat.

Whip up that dressing by mixing mayo, lemon juice, olive oil, garlic salt, pepper, water, and fresh dill together in a small bowl until everything’s blended and creamy.

After the bacon is done, let it cool before crumbling it into nice bite-sized bits—you want that perfect crisp texture throughout.

Finally, combine that delicious dressing with the bacon, romaine, tomato, and the pasta you cooked. If you like a little extra zing, squeeze some fresh lemon on top. Give it all a good toss and dig in! xx

Craving a quick, refreshing meal that feels like summer on a plate? This BLT Pasta Salad nails it. Think crispy oven-baked bacon, tender rotini pasta, crisp romaine lettuce, all tossed in a zesty, creamy dill-lemon dressing. The best part? It comes together in about 20 minutes, making it perfect for those warm days when you want something easy yet satisfying.

This recipe gives you:

• Clear-cut ingredient list and simple steps — bake the bacon, cook the pasta, chop the veggies, mix the dressing.
• Helpful photos walking you through each step, so you feel confident in the kitchen.
• Practical hints to prep ahead, keep things fresh and crunchy, plus tips on storing or refreshing leftovers.
• Fun ideas for swaps and extras — like avocado, different cheeses, or proteins — so you can make this salad your own.

Keep reading, and you’ll have a crowd-pleasing, super easy salad ready to enjoy in no time. Perfect for laid-back summer lunches!

Why This Recipe Shines

This BLT Pasta Salad blends the best of summer flavors with effortless prep. The crisp oven-baked bacon adds salty crunch, rotini pasta gives satisfying bite, romaine keeps it fresh and crisp, and the dill-lemon mayo dressing brings a bright zing that ties it all together (or try this quick lemon vinaigrette dressing recipe). It’s quick to make — about 20 minutes— holds up nicely for packed lunches or potlucks, and hits the sweet spot of salty, tangy, and fresh. It works great as a main dish or a hearty side, making it super versatile.

Ingredient List

• 1 1/4 cup tomato, diced
• 1 cup rotini pasta, uncooked
• 3 cups romaine lettuce, finely chopped
• 2/3 cup white cheddar or Havarti cheese, diced
• 8 pieces of bacon
• Optional: avocado, diced
• 2 tablespoons mayo
• 1 1/2 tablespoon olive oil
• 1/2 tablespoon lemon juice
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 2 tablespoons fresh dill, finely chopped
• 1 teaspoon water

How to Prepare the Salad

1. Preheat oven to 375°F and line a rimmed baking sheet with foil or parchment.
2. Arrange bacon slices in a single layer on the prepared sheet and bake 12–15 minutes until crispy.
3. While bacon bakes, bring a large pot of salted water to a boil and cook rotini according to package instructions until al dente, then drain.

4. Rinse cooked pasta under cold water or spread it on a baking sheet to cool and stop cooking.

   

5. Dice tomatoes and cheese and finely chop the romaine (dice avocado if using).
6. Whisk together mayo, olive oil, lemon juice, garlic salt, pepper, fresh dill, and water in a small bowl until smooth.
7. Transfer baked bacon to paper towels to drain and cool, then crumble into bite-sized pieces.

8. In a large bowl, combine the cooled pasta, crumbled bacon, chopped romaine, diced tomatoes, and cheese.

   

9. Pour the dressing over the salad, toss gently to coat, and squeeze fresh lemon over top if desired.

10. If using avocado, fold it in gently right before serving.

    

Kitchen Tips for Best Results

• Baking bacon on a foil-lined rimmed sheet pan makes cleanup a breeze and ensures every piece crisps evenly—trust me, it’s a game-changer.
• Rinse your pasta in cold water as soon as it’s cooked. This stops it from cooking further and cools it down nicely for the salad. Plus, it helps the dressing stick better to each noodle.
• Planning to make this salad ahead? Keep the avocado separate and only add it right before serving to avoid that pesky browning—just as you would in a Strawberry Avocado Spinach Salad with Poppyseed Dressing.
• Don’t douse the salad in dressing all at once. Start with the amount I suggest and add more if you want. You can always add a little more, but you can’t take it away once it’s in.
• Add extra crunch by briefly toasting cooked, cooled pasta in a dry skillet over medium heat, or mix in chopped celery or cucumber—or sweet kernels shaved from Oven-Roasted Corn on the Cob—for that lovely fresh bite.
• If your dressing is a bit thick, thin it out with a splash of water or milk for that perfect silky texture.

Mix-Ins and Substitution Ideas

• Swap bacon with pancetta, cooked chicken breast slices, or turkey bacon if you prefer a different protein; for a seafood spin, try roasted shrimp.
• Change up the greens by using baby spinach (see this classic spinach salad for pairing ideas), peppery arugula, or a spring mix. Throw in chopped cucumber, thinly sliced red onion, or sweet corn for added color and crunch.
• Try different cheeses like feta, tangy goat cheese, or shredded Parmesan in place of cheddar or Havarti.
• For a lighter, tangier dressing, swap some or all of the mayo with plain Greek yogurt. And if you want a twist on herbs, replace dill with fresh parsley or basil.
• Craving some heat? Add a pinch of red pepper flakes or a drizzle of your favorite hot sauce right into the dressing.

Keeping and Reheating Leftovers

• Keep leftovers stored in an airtight container in the fridge for up to 3 days. The salad tastes freshest within the first 24-48 hours when textures are at their best.
• If your salad includes avocado, store that part separately and add it just before serving to keep it from browning.
• Because bacon softens in the fridge, you can pop the bacon pieces on a baking sheet and rewarm at 350°F (175°C) for 3–5 minutes to crunch them back up. A toaster oven works great for this too.
• Don’t freeze this salad — mayo-based dressings along with fresh lettuce and tomato don’t freeze well and will lose their texture and flavor. For a make-ahead option that keeps its crunch longer, try our Italian Salad.

Common Questions Answered

• Can I make this ahead? Definitely yes! You can prep everything and mix it a few hours before eating, or keep the pasta, bacon, and dressing separate and toss just before serving to keep textures crisp.
• How long will it keep? Stored well in an airtight container in the fridge, it stays good for 2–3 days. For a mayo-free option that stays crisp for days, see our Cowboy Caviar recipe.
• Can I use a different pasta? Absolutely! Short pasta like penne, fusilli, or shells work wonderfully. Just adjust the cooking time as per the package.
• Is there a lighter dressing option? Yes! You can swap out some or all of the mayo with plain Greek yogurt to make a lighter, tangier dressing without losing that creamy feel.
• How do I keep the lettuce from getting soggy? Make sure your lettuce is well-drained and thoroughly patted dry before chopping. Also, add dressing just before serving to keep it crisp.