Name: BLT Pasta Salad: A Creamy, Crunchy Twist on the Classic BLT
Ingredients: 12 oz (340g) rotini, penne, or bowtie pasta; 8 slices thick-cut bacon, cooked crispy & crumbled; 1½ cups cherry tomatoes, halved; 4 cups chopped romaine or iceberg lettuce; ½ cup finely diced red onion (optional); ¼ cup chopped fresh parsley or chives; ¾ cup mayonnaise; 2 tbsp sour cream or Greek yogurt; 1 tbsp lemon juice or apple cider vinegar; 1 tsp Dijon mustard; 1 garlic clove, minced; ½ tsp dried dill (or 1 tbsp fresh); Salt & black pepper to taste; Optional: dash of hot sauce or pinch of sugar

Ingredients

Scale

12 oz (340g) rotini, penne, or bowtie pasta
8 slices thick-cut bacon, cooked crispy & crumbled
1½ cups cherry tomatoes, halved
4 cups chopped romaine or iceberg lettuce
½ cup finely diced red onion (optional)
¼ cup chopped fresh parsley or chives

For the creamy dressing:

¾ cup mayonnaise
2 tbsp sour cream or Greek yogurt
1 tbsp lemon juice or apple cider vinegar
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp dried dill (or 1 tbsp fresh)
Salt & black pepper to taste
Optional: dash of hot sauce or pinch of sugar

Instructions

Cook pasta: Boil pasta in salted water until al dente. Drain, rinse under cold water, and drain well.
Make dressing: In a large bowl, whisk mayonnaise, sour cream, lemon juice, Dijon, garlic, dill, salt, pepper, and optional hot sauce until smooth.
Combine: Add cooled pasta, crumbled bacon, tomatoes, lettuce, red onion (if using), and herbs to dressing. Toss gently to coat.
Chill: Cover and refrigerate at least 30 minutes (best within 2–4 hours—lettuce stays crisp!).
Serve cold, garnished with extra bacon or herbs.

💡 Pro Tips:
– Add avocado just before serving to prevent browning.
– For extra crunch, toss in cucumber or celery.
– Make it ahead? Hold the lettuce and add it fresh when serving.

Prep Time & Nutrition (per serving, serves 6):