BLT Pasta Salad

5 from 5 votes

BLT Pasta Salad has all the flavours of the classic sandwich tossed with pasta and a creamy garlic and herb dressing. Easy and tasty - makes an excellent transportable lunch too!

Prep Time5

Cook Time20

Total Time25

Course: Lunch, Pasta, Salad, Side Dish

Cuisine: American, British

Servings: servings

Calories: 479kcal

Ingredients

350 grams short pasta shapes like fusilli, farfalle or macaroni
8 slices streaky bacon
200 grams cherry or grape tomatoes sliced in half
1 red onion sliced
1 head romaine lettuce chopped
125 grams mozzarella optional
Fresh chopped chives to garnish

Creamy Garlic & Herb Dressing

½ cup greek yoghurt 125g
¼ cup mayonnaise 4 tbsp
2 tbsp fresh chopped chives or 1 tbsp dried
2 tbsp fresh chopped parsley or 1 tbsp dried
2 tsp garlic powder
salt and pepper to taste

Metric - US Measures

Instructions

To cook the bacon, line a baking tray with greaseproof or baking paper and lay the bacon rashers on top.
Place the tray in the middle of a COLD oven, turn the heat to 200c/180fan/400f/gas 6 and cook the bacon for about 20-25 minutes, or until your desired crispness.
Meanwhile, bring a large pot of salted water to boil and cook the pasta to packet instructions. Drain and rinse well with cold water to cool.
While the bacon and pasta are cooking, make the dressing. Simply add all the ingredients to a small bowl or jug and whisk to combine. Add salt and pepper to taste.
When the bacon is cooked, chop it up into bite sized pieces.
Add the cooked pasta, chopped bacon, sliced onions and tomatoes and chopped lettuce to a large bowl.
If using, drain the mozzarella ball and chop or tear into pieces before adding to the bowl. Pour over the dressing and toss everything together.
Garnish with some fresh chopped chives to serve.

Notes

This pasta salad will store in the fridge for 3 days. If you are making in advance I would recommend adding the lettuce when ready to serve.

Nutrition