If you’re looking to take your regular pasta salad up a notch this summer, look no further than a diner classic for inspiration. Stuffed with just three ingredients and a swipe of mayo, BLTs are timeless favorite. This pasta salad takes everything you love about that irresistible sandwich and folds it into a summery side that’s sure to be a hit at your next potluck.
Easy BLT Pasta Salad: Watch the Video
Cook, Cool, and Mix Together
If you’re used to making pasta salads with vinaigrette dressing, this one will come together slightly differently. Because this version folds in a creamy, tangy dressing made with a blend of Greek yogurt and mayo, you’ll want to make sure the pasta is completely cool before mixing. The noodles will still soak up plenty of flavor, and waiting to stir the salad together will ensure the dressing doesn’t separate.
While you can certainly dish up this pasta salad as soon as it’s ready, it’s even better after it’s had some time to chill in the fridge for a bit. As little as 30 minutes will do to give the flavors a chance to meld after everything is stirred together.
BLT Pasta Salad
Serves 8 to 10
For the dressing:
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
2 tablespoons water
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the salad:
1 pound sliced bacon (about 16 slices)
1 pound dried short pasta, such as rotini, fusilli, or farfalle
1 pint cherry tomatoes, halved (about 10 ounces)
3 ounces baby spinach, chopped
3 tablespoons finely chopped fresh chives
Make the dressing: Whisk all the ingredients together in a small bowl until emulsified and well-combined; set aside.
Make the salad: Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with aluminum foil, then arrange the bacon in a single layer on the baking sheet. Bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon into bite-sized pieces.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse with cold water to cool. Drain well.
Place the drained pasta, bacon, tomatoes, spinach, and chives in a large bowl. Pour in the dressing and toss to coat. Cover and refrigerate for at least 30 minutes before serving.
Make ahead: The dressing can be made up to 1 day in advance and stored in an airtight container in the refrigerator.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.