This Classic BLT Pasta Salad combines the savory flavors of a traditional BLT sandwich with the heartiness of a pasta salad. Perfect for picnics, potlucks, or just a delightful lunch, it's a refreshing twist on a beloved classic.
Rotini pasta acts as the backbone of the dish, offering a chewy texture and holding the dressing beautifully. Bacon delivers that essential smoky, salty crunch, making every bite irresistible. The cherry tomatoes add a burst of sweetness and juiciness, while romaine lettuce provides a crisp, fresh contrast. The creamy base of this dish is a mixture of mayonnaise and sour cream, which creates a luscious dressing, balanced by a touch of apple cider vinegar for acidity. A sprinkle of garlic powder enhances the savory notes, and salt and pepper bring everything together taste-wise. Lastly, green onions introduce a subtle, sharp flavor that complements the richness of the salad.
This pasta salad pairs wonderfully with grilled chicken or steak for a complete meal. For a picnic, pack it alongside a light, fruity dessert like fresh berries or a lemon tart. It’s also a great side for a backyard barbecue, complementing smoky meats beautifully.
Start by cooking the rotini pasta in a large pot of salted water until it’s just shy of tender, or al dente. This should take about 8-10 minutes, but trust the package directions for precision. Once done, drain the pasta and let it cool slightly. While the pasta cools, you can prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy. Taste it to ensure the balance is right for you.
Once your pasta is ready, add it to the bowl with the dressing. Toss it gently to ensure every piece is well coated. The pasta should be cool enough not to wilt the lettuce later on. Next, fold in the crumbled bacon, halved cherry tomatoes, chopped romaine lettuce, and sliced green onions. Gently mix everything together until well combined, being careful not to crush the tomatoes or lettuce.
Cover the salad with plastic wrap or a lid and refrigerate it for at least 30 minutes. This chill time helps the flavors meld together, making the salad taste even better. When you’re ready to serve, give it a quick toss to redistribute any dressing that might have settled at the bottom. Serve it chilled, and enjoy the delightful mixture of textures and flavors.
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