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Creamy BLT Pasta Salad

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A creamy, crunchy, smoky, and fresh pasta salad that combines crispy bacon, fresh veggies, and a tangy homemade dressing. Perfect for summer BBQs and easy weeknight meals.

Ingredients

Scale
  • 8 ounces (225 g) pasta shells or elbow macaroni
  • 1 pound (450 g) thick-cut bacon, sliced
  • 2 cups (300 g) cherry tomatoes, halved (mix red and yellow for color)
  • 2 cups (100 g) fresh romaine lettuce, chopped
  • 1/2 cup (75 g) green onions, thinly sliced
  • 1/2 cup (50 g) shredded sharp cheddar cheese (optional)
  • 1 cup (240 ml) mayonnaise
  • 1/2 cup (120 ml) sour cream or Greek yogurt
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) smoked paprika
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of pasta shells and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain in a colander and rinse briefly under cold water to stop cooking and cool the pasta. Set aside to drain completely.
  2. Cook the bacon: While pasta cooks, heat a large skillet over medium heat. Add 1 pound (450 g) thick-cut bacon slices in a single layer without crowding. Cook, flipping occasionally, until crisp and browned, about 6-8 minutes. Transfer bacon to a paper towel-lined plate to drain. Once cooled, chop into bite-sized pieces.
  3. Prepare the dressing: In a medium bowl, whisk together 1 cup (240 ml) mayonnaise, 1/2 cup (120 ml) sour cream or Greek yogurt, 2 tablespoons (30 ml) apple cider vinegar, 1 tablespoon (15 ml) Dijon mustard, 1 teaspoon (5 g) garlic powder, and 1 teaspoon (5 g) smoked paprika. Season with salt and freshly ground black pepper to taste. Taste and adjust seasoning if needed.
  4. Chop the veggies: Halve 2 cups (300 g) cherry tomatoes, chop 2 cups (100 g) romaine lettuce, and slice 1/2 cup (75 g) green onions thinly. If using, shred 1/2 cup (50 g) sharp cheddar cheese.
  5. Combine all ingredients: In a large mixing bowl, add the cooled pasta, chopped bacon, tomatoes, lettuce, green onions, and cheese. Pour the creamy dressing over the top. Gently fold everything together until pasta and veggies are well coated.
  6. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to let flavors meld. Before serving, give it a gentle stir and taste again for seasoning. Add more salt or pepper if needed.

Notes

If pasta salad feels dry after chilling, add a splash of milk or extra mayo to restore creaminess. Rinsing pasta under cold water stops cooking and prevents runny dressing. Crisp bacon well to avoid chewy texture. Whisk dressing until smooth for best flavor. Salt pasta water well. Chill salad at least 30 minutes for flavors to meld. Mix gently to avoid bruising tomatoes and wilting lettuce.

Nutrition

Keywords: BLT pasta salad, creamy pasta salad, bacon pasta salad, summer BBQ salad, easy pasta salad, homemade dressing

Find it online: https://dahliadishes.com/creamy-blt-pasta-salad-recipe-easy-homemade-blt-pasta-for-summer-bbq/