Save I threw this together one humid Saturday afternoon when I realized I had promised to bring something to a backyard barbecue in two hours. Bacon was already in the fridge, pasta in the pantry, and those cherry tomatoes were getting too soft to ignore. What started as mild panic turned into the dish everyone kept asking about, even after the ribs were gone. Sometimes the best recipes come from necessity and a hot kitchen.
My neighbor brought her kids over once while I was mixing this in a big yellow bowl on the porch. They wrinkled their noses at the lettuce until they saw the bacon, then suddenly everyone wanted to help tear the romaine. By the time we sat down to eat, the bowl was half empty and I learned that calling it a BLT makes even picky eaters curious.
Ingredients
- Short pasta: Rotini or penne works beautifully because the ridges grab onto the creamy dressing, and they hold their shape even after sitting in the fridge for a bit.
- Streaky bacon: The star of the show. Dice it small so every forkful gets a little salty, smoky crunch without overwhelming the other flavors.
- Cherry tomatoes: Halve them so their juices mingle with the dressing. I once left them whole and regretted it when they rolled off every plate.
- Romaine lettuce: Sturdy enough to stay crisp for at least an hour after tossing, unlike softer greens that wilt into sad ribbons.
- Red onion: Dice it fine. A sharp knife and a little patience make all the difference between crunchy sweetness and bitter chunks.
- Avocado: Optional but wonderful. Add it right before serving or it will brown and lose that creamy contrast.
- Mayonnaise and sour cream: The creamy base that makes this feel indulgent. I use full fat because this is not the moment for half measures.
- Fresh lemon juice: Brightens the whole bowl and keeps the avocado from turning gray too quickly.
- Dijon mustard: Just enough tang to wake everything up without tasting like a deli counter.
- Garlic: One clove, minced. More than that and it starts bossing the bacon around.
- Fresh chives or parsley: A handful of green at the end makes it look like you tried, even if you were rushing.
Instructions
- Boil the pasta:
- Cook it in plenty of salted water until just al dente, then drain and rinse under cold water to stop the cooking. Warm pasta will wilt the lettuce and turn the dressing into soup.
- Crisp the bacon:
- Dice it small and cook over medium heat, stirring now and then, until golden and crackling. Let it drain on paper towels so the salad does not get greasy.
- Make the dressing:
- Whisk together mayo, sour cream, lemon juice, mustard, garlic, salt, and pepper in a small bowl until smooth. Taste it and adjust the lemon or salt if it needs more punch.
- Combine everything:
- Toss the cooled pasta, tomatoes, lettuce, onion, avocado, and bacon in a big bowl. Pour the dressing over and fold gently so nothing gets bruised or mushy.
- Garnish and serve:
- Scatter the chives or parsley on top. Serve right away for maximum crunch, or chill it for up to two hours if you need to buy yourself some time.
Save The first time I brought this to a potluck, someone asked if it was from a restaurant. I laughed and said no, just my kitchen and a little bit of luck. She took the recipe on a napkin and later told me her husband asked for it three weeks in a row. That is when I realized this salad had become more than just lunch.
Making It Your Own
I have added diced grilled chicken when I needed more protein, and it turned this into a full meal that kept everyone satisfied. Turkey bacon works if you want something lighter, though I miss the crispy edges a little. Once I tossed in croutons right before serving and they soaked up the dressing in the best way, adding crunch without stealing the spotlight.
What to Serve It With
This salad shines next to grilled burgers, hot dogs, or anything smoky and charred. I have also served it on its own for a light summer dinner with crusty bread on the side. It does not need much company because it already has so much going on in the bowl.
Storing and Keeping It Fresh
Leftovers keep in the fridge for about a day, though the lettuce will soften and the bacon will lose some crunch. If I know I will have extra, I keep the dressing separate and toss everything together just before eating. That way the second serving tastes almost as good as the first.
- Store undressed components separately if making ahead.
- Add avocado and lettuce right before serving to keep them bright and crisp.
- Bring it back to room temperature for ten minutes before serving if it has been chilled.
Save This is the kind of dish that makes summer gatherings easier and a little more delicious. I hope it shows up at your table with the same happy chaos it brings to mine.
Recipe Guide
- → What type of pasta works best for this dish?
Short pasta varieties like rotini, penne, or fusilli hold the dressing well and add a pleasing texture.
- → Can I substitute the bacon with a different protein?
Yes, turkey bacon offers a lighter option, and grilled or shredded chicken varieties also complement this dish nicely.
- → How should the dressing be prepared?
Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper for a creamy, tangy coating.
- → Is it better to serve this dish immediately or chilled?
It can be served right away for freshness, but chilling for up to two hours allows flavors to meld beautifully.
- → What greens can be used besides romaine lettuce?
Iceberg lettuce or baby spinach are good alternatives, though romaine provides the best crispness.