Description
A BLT sandwich turned pasta salad! Creamy, flavorful, and perfect for potlucks, with pasta, bacon, tomatoes, lettuce, and a tangy dressing.
Ingredients
Scale
- 1 pound pasta (rotini, penne, or your favorite shape)
- 1 pound bacon, cooked and crumbled
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 2 cups chopped tomatoes (about 2–3 medium)
- 2 cups chopped romaine lettuce
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup chopped red onion (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (about 8-10 minutes). Drain immediately in a colander and rinse under cold water to stop the cooking process. Shake off excess water and set aside to drain completely.
- Prepare the Bacon: Cook the bacon until crispy using your preferred method (skillet, oven, or microwave). Drain on paper towels to remove excess grease. Let cool slightly, then crumble into small pieces.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, milk, apple cider vinegar, sugar, Dijon mustard, garlic powder, salt, and pepper until smooth and creamy. Taste and adjust seasonings as needed. Add more milk if the dressing is too thick.
- Assemble the Pasta Salad: In the same large bowl, add the cooked and cooled pasta, crumbled bacon, chopped tomatoes, and chopped romaine lettuce. Gently toss until evenly coated with the dressing. If using, add cheddar cheese and red onion, and toss gently to combine.
- Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld. Before serving, toss gently and adjust seasonings if needed. Serve chilled.
Notes
- Pasta: Use any pasta shape you like (rotini, penne, farfalle, elbow macaroni). Cook al dente.
- Bacon: Use regular, thick-cut, or turkey bacon. Pre-cooked bacon bits can be used for convenience.
- Tomatoes: Roma or cherry tomatoes are recommended, but any type will work. Chop into bite-sized pieces.
- Lettuce: Romaine is preferred, but iceberg, butter lettuce, or spinach can be used.
- Cheese: Cheddar is classic, but Monterey Jack, Colby Jack, or blue cheese can be substituted.
- Red Onion: Omit or substitute with green onions or chives if desired.
- Variations:
- Add diced avocado for creaminess.
- Add grilled or roasted corn kernels for sweetness.
- Add a pinch of red pepper flakes or hot sauce for a spicy kick.
- Add fresh herbs like parsley, basil, or dill for added flavor.
- Make-Ahead: Can be made up to 2 days in advance. Lettuce may wilt slightly.
- Vegan Option: Use vegan mayonnaise, vegan sour cream, and vegan bacon. Omit cheese or use vegan cheese.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes