This easy BLT Pasta Salad is made with short cut pasta, crumbled bacon, cherry tomatoes, and romaine in a mayo dressing.

Dietary Swaps:

Gluten-Free: Use your favorite gluten-free short-cut pasta.
Vegetarian: Omit the bacon or replace it with your favorite vegetarian bacon alternative.
Dairy Free: Swap the mayo & yogurt for vegannaise.

Tips & Notes:

Optional Additions: Shredded cheese, MORE BACON, avocado, ranch dressing.
Cool the pasta completely. Warm pasta can make the dressing thinner and cause the lettuce to wilt.
Don't overcook the pasta. Cook it just until tender so it keeps some texture after being mixed with the dressing.
Add the lettuce close to serving. If you're making this ahead, you can mix everything except the romaine and add it right before serving for the best crunch.
Storage: Store leftovers covered in the refrigerator for up to 3 days. The romaine will soften over time, so this salad is best within the first day or two.

This easy BLT Pasta Salad is made with short cut pasta, crumbled bacon, cherry tomatoes, and romaine in a mayo dressing.

5 from 1 vote

Prep Time 15

Cook Time 10

Total Time 25

Course Pasta Salad

Servings

Calories 370 kcal

Cook the pasta according to the package directions until tender.
Drain the pasta and rinse with cool water. Set aside to cool completely.
Cook the bacon until crisp. Allow it to cool, then crumble into small pieces.
In a small bowl, whisk together the mayonnaise, Greek yogurt, ketchup, and black pepper until smooth.
Add the cooled pasta, crumbled bacon, sliced romaine, and quartered cherry tomatoes to a large bowl.
Pour the dressing over the salad and gently toss until everything is evenly coated.
Serve immediately or refrigerate until ready to serve.

Find ingredients notes, dietary swaps, recipe variations, and more tips in the notes above.
Nutrition information is an estimate only.

Calories: 370kcalCarbohydrates: 27gProtein: 11gFat: 24gSodium: 560mgFiber: 2gSugar: 4g

Keyword blt pasta salad

Tried this recipe?Let me know how it was!