Description

This BLT pasta salad has all the flavors of a classic bacon, lettuce, and tomato sandwich — but in a cool, creamy, and hearty pasta form. It’s quick to make, full of flavor, and always a crowd-pleaser.

Ingredients

12 oz rotini or bowtie pasta
1 cup cherry tomatoes, halved
1 cup chopped romaine or iceberg lettuce
8 slices bacon, cooked and crumbled
1/2 cup chopped red onion (optional)
1 cup shredded cheddar cheese
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon apple cider vinegar or lemon juice

Salt and pepper, to taste

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Instructions

Cook the pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse with cold water to cool.

Make the dressing:

In a small bowl, whisk together mayonnaise, sour cream, vinegar or lemon juice, and a pinch of salt and pepper. Adjust seasoning to taste.

Mix the salad:

In a large bowl, combine the cooled pasta, cherry tomatoes, lettuce, crumbled bacon, red onion, and shredded cheese.

Toss with dressing:

Pour the dressing over the salad and gently toss until everything is well coated.

Chill and serve:

Refrigerate for at least 30 minutes before serving to let the flavors come together. Garnish with extra bacon or lettuce just before serving, if desired.

Notes

Add avocado for a creamy twist.
Use a mix of romaine and arugula for more texture and bite.

Best served the same day for freshness, especially because of the lettuce.