How long can I store BLT Pasta Salad in the fridge?

Since BLT Pasta Salad contains fresh Romaine lettuce, it is best to enjoy it the same day you make it. If you need to store leftovers, it’s recommended to separate the pasta salad from the lettuce and refrigerate both. Combine them just before serving to prevent the lettuce from wilting.

Can I make BLT Pasta Salad ahead of time?

Yes! To make BLT Pasta Salad in advance, prep all the ingredients (except the lettuce) and store them separately. You can prepare the dressing in advance as well and keep it in a jar or bottle. Assemble the salad right before serving to keep the lettuce fresh and crisp.

Can I substitute the bacon in this recipe?

Absolutely! While crispy bacon is a key ingredient in BLT Pasta Salad, you can swap it for turkey bacon or vegetarian bacon for a lighter or meat-free version. The salad will still retain its delicious flavors without compromising on texture.

What other types of pasta can I use in this salad?

Farfalle pasta is the most common choice for BLT Pasta Salad, but you can easily substitute it with other bite-sized pasta varieties like rotini, penne, or elbow macaroni. The key is to use a pasta that will hold the creamy dressing and complement the other ingredients.

BLT Pasta Salad: Easy, Creamy, and Perfect for Summer

Name: BLT Pasta Salad
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: American
Ingredients: 2 cups uncooked farfalle pasta; 4 cups chopped or torn Romaine lettuce; 1 ½ cups chopped tomatoes (on-the-vine or Roma preferred); 4 slices crispy bacon, chopped; ½ cup chopped red onion (optional); ¼ cup ranch dressing; ¼ cup sour cream; ¼ cup mayonnaise; ¼ teaspoon ground black pepper; 1 tablespoon apple cider vinegar

Description

BLT Pasta Salad is a delicious combination of bacon, lettuce, tomatoes, and farfalle pasta, tossed in a creamy dressing. This refreshing dish brings the flavors of a classic BLT sandwich into a satisfying salad that’s perfect for summer picnics, BBQs, or as a quick lunch.

Ingredients

Scale

2 cups uncooked farfalle pasta
4 cups chopped or torn Romaine lettuce
1 ½ cups chopped tomatoes (on-the-vine or Roma preferred)
4 slices crispy bacon, chopped
½ cup chopped red onion (optional)
¼ cup ranch dressing
¼ cup sour cream
¼ cup mayonnaise
¼ teaspoon ground black pepper
1 tablespoon apple cider vinegar

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Instructions

Cook the farfalle pasta according to package instructions, drain, and rinse with cold water. Set aside to cool.
In a large bowl, combine the pasta, chopped Romaine lettuce, chopped tomatoes, bacon, and red onion (if using).
In a small bowl, mix together the ranch dressing, sour cream, mayonnaise, black pepper, and apple cider vinegar until smooth.
Pour the dressing over the salad ingredients and toss gently to coat evenly.
Refrigerate the salad until ready to serve, or serve immediately for a fresh, chilled dish.

Notes

For a mayo-free version, substitute mayonnaise with extra sour cream or ranch dressing.
If you prefer more crunch, you can add croutons or toasted breadcrumbs to the salad.
This recipe is best enjoyed the same day, but you can store the pasta and dressing separately to assemble later.
Try using other bite-sized pastas such as rotini or penne if you don’t have farfalle on hand.

Prep Time: 10 minutes
Cook Time: 7 minutes
Category: Salad
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 287 kcal
Sugar: 3g
Sodium: 363mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 5g
Cholesterol: 21mg