BLT Pasta Salad

Name: BLT Pasta Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 12 ounces (340 g) thick-cut bacon, cut crosswise into ½-inch (1.25 cm) pieces; 1 pound (454 g) dried rotini pasta; 2 tablespoons (36 g) kosher salt, for the pasta cooking water; 1¼ pounds (570 g) ripe tomatoes (or 2 pints cherry tomatoes), cored and cut into ½-inch (1.25 cm) pieces; halve if using cherry tomatoes; 2 hearts (about 8 ounces) (225 g) romaine hearts, washed, thoroughly dried and sliced into ½-inch (1.25 cm) ribbons; 4 whole (60 g) green onions, thinly sliced, white and green parts; 1 cup (230 g) mayonnaise; ¾ cup (180 g) sour cream, full-fat, at room temperature; 2 tablespoons (30 ml) fresh lemon juice; 1 tablespoon (15 ml) red wine vinegar; ½ teaspoon (1½ g) garlic powder; ¾ teaspoon (3 g) kosher salt, plus more to taste; ½ teaspoon (1 g) black pepper, freshly ground, plus more to taste

From the MyKitchenBank Kitchen

Tender rotini tossed in a tangy mayonnaise and sour cream dressing with crispy bacon, juicy tomatoes and crunchy romaine. It's all the flavor of a BLT sandwich in a make-ahead salad that's ideal for picnics and potlucks.

Prep: 20 min
Cook: 25 min
Wait: 45 min
Total: 1 hr 30 min
Makes: About 9 cups (8 side-dish servings)

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Ingredients

8 servings

For the salad
12 ounces (340 g) thick-cut bacon, cut crosswise into ½-inch (1.25 cm) pieces
1 pound (454 g) dried rotini pasta
2 tablespoons (36 g) kosher salt, for the pasta cooking water
1¼ pounds (570 g) ripe tomatoes (or 2 pints cherry tomatoes), cored and cut into ½-inch (1.25 cm) pieces; halve if using cherry tomatoes
2 hearts (about 8 ounces) (225 g) romaine hearts, washed, thoroughly dried and sliced into ½-inch (1.25 cm) ribbons
4 whole (60 g) green onions, thinly sliced, white and green parts
For the dressing
1 cup (230 g) mayonnaise
¾ cup (180 g) sour cream, full-fat, at room temperature
2 tablespoons (30 ml) fresh lemon juice
1 tablespoon (15 ml) red wine vinegar
½ teaspoon (1.5 g) garlic powder
¾ teaspoon (3 g) kosher salt, plus more to taste
½ teaspoon (1 g) black pepper, freshly ground, plus more to taste

Equipment (7)

Large pot (6-quart / 5.5 L)
Colander
Large rimmed baking sheet (18×13-inch / 46×33 cm) with wire rack, or a large skillet
Paper towels
Large mixing bowl (4-quart / 3.8 L or bigger)
Small bowl and whisk
Cutting board and chef's knife

Steps

Before you start

Cook the bacon and pasta first, because both need time to cool before they go into the salad.
Wash and thoroughly dry the romaine. Wet leaves will thin the dressing.
Add the romaine and bacon just before serving if you're making the salad ahead, so they stay crisp.
Use ripe, in-season tomatoes if you can. Cherry or grape tomatoes are a good choice when large ones are not at their best.

1
Set up and prep
- Cut the bacon into ½-inch (1.25 cm) pieces.
- Core and chop the tomatoes into ½-inch (1.25 cm) pieces, slice the green onions, and slice the dried romaine into ribbons.
- Keep the tomatoes, green onions and romaine in separate containers or bowls in the fridge until needed.
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Ready when: All vegetables are cut into even ½-inch pieces and the romaine is completely dry.
Tip: Wet romaine dilutes the dressing, so pat it dry with towels or use a salad spinner.
2
Crisp the bacon
- Place the bacon pieces in a large cold skillet over medium heat.
- Cook, stirring every 2 minutes, for 12 to 15 minutes.
- Lower the heat to medium-low if the bacon begins to brown too fast.
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Ready when: Bacon pieces are deep golden-brown, crisp, and the fat has rendered out.
Tip: Starting in a cold pan renders the fat gently so the pieces crisp evenly instead of burning.
3
Drain the bacon
- Use a slotted spoon to transfer the bacon to a plate lined with a double layer of paper towels.
- Blot the top with another paper towel and let it cool completely, about 15 minutes.
- Discard the bacon fat or save it for another use.
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Ready when: Bacon is crunchy and no longer greasy to the touch.
4
Boil the pasta
- Bring 5 quarts (4.7 L) of water to a rolling boil in a large pot over high heat.
- Add 2 tablespoons kosher salt, then the rotini.
- Cook, stirring in the first minute and occasionally after, for 1 to 2 minutes less than the package time, usually 8 to 10 minutes.
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Ready when: Pasta is tender but still has a slight bite in the center when you taste a piece.
Tip: Pasta will soften a bit more as it absorbs the dressing, so avoid overcooking.
5
Drain and cool pasta
- Drain the pasta in a colander and rinse under cold running water for about 1 minute, tossing with your hands, until the pasta is no longer warm.
- Shake well and let drain for 2 minutes, then spread on a baking sheet for 10 minutes to cool and dry further.
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Ready when: Pasta feels cool to the touch and looks dry on the surface.
Tip: Warm pasta will make the mayonnaise dressing separate and turn greasy.
6
Whisk the dressing
- In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, red wine vinegar, garlic powder, ¾ teaspoon salt and ½ teaspoon pepper until completely smooth.
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Ready when: Dressing is smooth, thick and creamy with no streaks of sour cream.
7
Toss pasta with dressing
- Transfer the cooled pasta to a large mixing bowl.
- Add the dressing and the green onions.
- Fold with a rubber spatula until every piece of pasta is evenly coated.
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Ready when: No dry pasta or pockets of dressing remain.
8
Chill to blend
- Cover the bowl and refrigerate for at least 30 minutes and up to 24 hours, so the flavors meld and the pasta absorbs some of the dressing.
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Ready when: Salad is cold throughout and the dressing clings to the pasta.
Tip: If you chill longer than 1 hour, hold back the tomatoes, romaine and bacon until just before serving.
9
Add the BLT parts
- Just before serving, fold in the tomatoes, romaine and about three-quarters of the bacon.
- Taste, then add more salt, pepper or a squeeze of lemon if needed.
- Top with the remaining bacon and serve right away.
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Ready when: Salad tastes bright and well-seasoned, with the romaine still crisp.
Tip: If the salad looks dry after chilling, stir in 1 to 2 tablespoons milk or more sour cream to loosen it.

Good to know

Tips

Salt the pasta water generously. It's the only chance to season the pasta itself.
Cool the pasta completely before dressing it, or the mayonnaise will turn oily.
Seed very juicy tomatoes before chopping to keep the dressing from getting watery.
Save the romaine and bacon for the end for the best crunch.

Make ahead

"Cook the bacon, cook the pasta and make the dressing up to 1 day ahead. Store the bacon at room temperature in a paper towel-lined container, and refrigerate the pasta and dressing together in a covered bowl. Fold in the tomatoes, romaine and bacon just before serving."

Storage & reheating

"Refrigerate leftovers in an airtight container for up to 2 days. The romaine and bacon will soften over time. Don't leave the salad out at room temperature for more than 2 hours (1 hour if it's above 90°F / 32°C). Not recommended for freezing, because the dressing will separate and the vegetables will turn watery. Serve cold, with no reheating."

Substitutions

dried rotini pasta → Cavatappi, fusilli or small shells. Use the same weight and cook according to package directions.
sour cream → Plain full-fat Greek yogurt. Gives a slightly tangier dressing. Use the same amount.
romaine hearts → Baby spinach or butter lettuce. Use the same weight. Butter lettuce is more delicate, so fold it in at the last second.
thick-cut bacon → Turkey bacon. Cook in 1 tablespoon oil, as it renders very little fat, and use the same weight.