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BLT Pasta Salad
A cold pasta salad with creamy mayonnaise dressing tossed with pasta, crispy chopped bacon, shredded green lettuce, diced tomatoes, cheddar cheese, and red pepper flakes. Serve this quick and easy BLT Pasta Salad for bbqs, summer holidays during May, June, July, and August, potlucks, and as a side dish.
Course Appetizer
Cuisine American
Keyword Blt Pasta Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 669 kcal
16 ounces Ditalini shaped pasta elbow macaroni or rotini pasta may be substituted 2 tablespoons olive oil divided 12 slices bacon chopped 1½ cups diced tomatoes 2½ cups chopped romain lettuce 1 cup mayonnaise ¼ cup plain Greek yogurt 1½ cups sharp cheddar cheese grated ½ teaspoon red pepper flakes optional to taste
In a medium pot over medium-high heat, cook 16 ounces of pasta according to directions.
Cook bacon in a skillet over stove top then chop once cooled.
Drain pasta and toss with 1 tablespoon olive oil; set aside.
Chop lettuce and tomatoes.
In a large bowl, combine mayonnaise, Greek yogurt, and pasta noodles then toss everything together until coated.
Stir in lettuce, chopped bacon, tomatoes, red pepper flakes, and cheddar cheese.
Refrigerate until ready to serve.
More Flavor Variations and Additions
red onions
shallots
dill
green onions
salt
garlic powder
freshly minced garlic
mustard
pickles
elbow macaroni
rotini pasta
homemade ranch dressing
black pepper
sour cream
vinegar
turkey bacon
flavored mayo
roma tomatoes, or grape tomatoes
pepperjack cheese, sharp cheddar cheese, monterey jack cheese, feta cheese, blue cheese, goat cheese
Calories: 669 kcal | Carbohydrates: 46 g | Protein: 18 g | Fat: 46 g | Saturated Fat: 12 g | Polyunsaturated Fat: 16 g | Monounsaturated Fat: 15 g | Trans Fat: 1 g | Cholesterol: 55 mg | Sodium: 550 mg | Potassium: 331 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 1166 IU | Vitamin C: 5 mg | Calcium: 191 mg | Iron: 2 mg