Description
This delightful pasta salad combines the classic flavors of a BLT sandwich with a creamy, tangy dressing and perfectly cooked pasta. It’s an easy-to-make, crowd-pleasing dish perfect for any summer gathering or 4th of July celebration.
Ingredients
Scale
- 1 pound medium pasta (rotini, fusilli, or shells)
- 12 ounces thick-cut bacon, cooked crispy and crumbled
- 2 cups cherry or grape tomatoes, halved
- 4–5 cups chopped romaine or iceberg lettuce
- 1 cup mayonnaise (full-fat recommended)
- 1/2 cup sour cream (full-fat recommended)
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, rinse with cold water, and let cool completely.
- Prepare the Bacon: While pasta cooks, fry bacon in a skillet until crispy. Drain on paper towels, then crumble into bite-sized pieces once cool.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, red wine vinegar, Dijon mustard, garlic powder, sugar, salt, and pepper until smooth.
- Combine Main Ingredients: Add the cooled pasta to the dressing. Add halved tomatoes and most of the crumbled bacon. Toss gently until well combined.
- Chill the Salad: Cover the bowl and refrigerate for at least 1-2 hours for flavors to meld.
- Add Lettuce and Serve: Just before serving, stir in the chopped lettuce. Garnish with reserved bacon pieces if desired. Serve chilled.
- Prep Time: 20 mins
- Cook Time: 15 mins