This pasta salad takes the core ingredients of a BLT โ bacon, lettuce, tomato โ and builds them into a bowl with short pasta and a creamy buttermilk dressing that clings to every curve. It serves six, takes 40 minutes start to finish, and holds up well enough to bring somewhere. The honest reason to make it: itโs filling enough to be the main dish, and the dressing is better than anything from a bottle.
Before you start
Two things determine whether this salad succeeds or falls flat. First, dry your pasta thoroughly after rinsing โ excess water sitting in the bowl will dilute the dressing and make it slide right off the pasta instead of coating it. Shake the colander hard, then spread the pasta on a sheet pan for a few minutes if you have time. Second, dry your romaine just as carefully. Wet lettuce wonโt hold dressing either, and it speeds up wilting. A salad spinner is the fastest method, but spreading the chopped leaves on a clean kitchen towel and patting them works fine. Both steps take under five minutes and make a real difference in the finished bowl.
Ingredient notes
- Buttermilk: Shake the carton well before measuring โ the solids settle. If you donโt have buttermilk, stir 1 teaspoon of white vinegar or lemon juice into ยพ cup of whole milk, wait two minutes, then use it. The tang wonโt be identical but it works.
- Thick-cut bacon: Standard thin-cut bacon will crisp up faster and crumble into small flecks rather than chunky lardons. It still tastes good, but you lose some of the textural contrast. Adjust oven time down to 10โ13 minutes if thatโs what you have.
- Fresh chives: These are in both the dressing and the garnish. Dried chives are a poor substitute here โ they add almost no flavor. Thinly sliced scallion greens are a better swap if fresh chives arenโt available.
- Full-fat sour cream: Low-fat versions are thinner and can make the dressing slightly watery. Stick with full-fat for a dressing that actually clings.
Keeping leftovers crisp
Store the components separately if youโre making this more than an hour ahead โ dress it at the table, because a pre-dressed salad goes limp fast. The cooked pasta, bacon, and tomatoes can sit together in a sealed container in the fridge for up to two days. Keep the chopped romaine in a separate container lined with a paper towel to absorb moisture; it stays crisp for about 24 hours that way. The dressing keeps in a jar in the fridge for up to five days โ give it a good shake or whisk before using, since the buttermilk and mayo can separate slightly. If youโre serving a batch that was dressed earlier and the pasta has absorbed most of the dressing, add a splash of buttermilk and a spoonful of mayo, toss, and taste for salt before serving.
What can go wrong
- The dressing tastes flat: Buttermilk varies in tanginess by brand. If the dressing seems bland after mixing, add a small pinch more salt and an extra squeeze of lemon juice โ acid is usually whatโs missing, not more fat.
- The pasta clumps together after cooling: This happens when pasta sits in the colander too long without being tossed. Drizzle a teaspoon of neutral oil over the drained pasta and toss it immediately after rinsing to keep pieces separate.
- The bacon softens in the bowl: Bacon loses its crunch once it contacts the dressing for more than 20โ30 minutes. If youโre assembling ahead, hold the bacon out and add it right before serving.
- The salad is underseasoned: Pasta absorbs salt as it sits. Taste the finished salad just before serving โ not just the dressing on its own โ and add salt and pepper directly to the bowl as needed.
- The garlic flavor is too sharp: Raw garlic can turn harsh as it sits in the dressing. Finely grating it (rather than mincing) helps it disperse evenly and mellow faster, but if youโre sensitive to raw garlic, let the finished dressing rest in the fridge for 15 minutes before tossing.
BLT Pasta Salad with Buttermilk Dressing
Equipment
- Large pot
- Rimmed baking sheet
- Parchment paper or foil
- Colander
- Large mixing bowl
- Small mixing bowl
- Whisk
- Chef's Knife
- Cutting board
- Measuring cups and spoons
- Salad Spinner (optional)
- Tongs
Ingredients
For the Pasta & Salad:
- 1 tbsp kosher salt for the pasta water
- 12 oz short pasta (cavatappi, rotini, or small shells) dry
- 8 oz thick-cut bacon cut into 1/2-inch pieces (lardons)
- 2 cups cherry or grape tomatoes halved
- 4 cups romaine lettuce chopped and well dried
- 3 pieces scallions thinly sliced (mostly green parts)
- 1 pinch freshly ground black pepper to taste
For the Buttermilk Dressing:
- ยฝ cup mayonnaise
- ยพ cup buttermilk well shaken
- 2 tbsp sour cream full-fat preferred
- 1 tsp Dijon mustard
- 2 tsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1 clove garlic finely grated
- 2 tbsp fresh chives finely snipped
- ยพ tsp kosher salt plus more to taste
- ยฝ tsp freshly ground black pepper
- ยฝ tsp granulated sugar optional, for balance
For Optional Garnish:
- 1 tbsp fresh chives snipped, for topping
- 1 tsp lemon zest optional, finely grated
- 1 pinch cracked black pepper to taste, for serving
Instructions
- Preheat and Stage: Position a rack in the center of the oven and preheat to 400ยฐF / 205ยฐC. Line a rimmed baking sheet with parchment or foil. Bring a large pot of water to a rolling boil.
- Crisp the Bacon: Spread the bacon in an even layer on the prepared sheet. Roast until the fat renders and the pieces are deeply golden and crisp, 14โ18 minutes, rotating the pan once for even browning. Transfer bacon to a paper towelโlined plate to drain and cool.
- Cook the Pasta: Salt the boiling water with 1 tbsp kosher salt. Add the pasta and cook until al dente, 8โ10 minutes (check a minute early for bite). Drain in a colander, rinse under cool water for 15โ20 seconds to stop cooking, then shake off excess water and spread on a tray to steam-dry.
- Prep the Vegetables: While the pasta drains, halve the tomatoes and chop the romaine (spin very dry). Slice the scallions thinly.
- Whisk the Buttermilk Dressing: In a small bowl, whisk mayonnaise, sour cream, and Dijon until smooth. While whisking, stream in the buttermilk until homogeneous. Whisk in lemon juice, apple cider vinegar, garlic, chives, kosher salt, black pepper, and sugar (if using) until emulsified. Let stand 10 minutes to thicken and meld.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, tomatoes, romaine, scallions, and two-thirds of the bacon. Drizzle with about two-thirds of the dressing and gently toss with wide strokes until every piece is lightly coated. Add more dressing as needed for gloss without pooling.
- Season and Finish: Taste and adjust with more salt, pepper, or lemon juice as desired. Sprinkle the remaining bacon over the top and garnish with chives, lemon zest, and cracked black pepper.
- Serve: Serve slightly cool. For potlucks, refrigerate up to 2 hours and toss just before serving to keep the lettuce crisp.
Notes
Chefโs Tips:
- Dry Greens Matter: Spin romaine very dry so the dressing clings instead of diluting.
- Better Bacon: Starting bacon in a cold oven promotes even rendering; donโt overcrowd the pan.
- Pasta Texture: Rinsing briefly after draining removes excess starch and stops carryover cooking, preserving bite.
- Dress Lightly: Add dressing graduallyโthis salad should look glossy, not soupy. Save any extra for touch-ups just before serving.
- Make-Ahead: Cook pasta and bacon and whisk the dressing up to 24 hours ahead; keep components chilled separately. Assemble and dress right before serving.
- Add-Ons: For a heartier bowl, fold in diced avocado at the table and a squeeze of lemon to keep it bright.
- Storage: Refrigerate leftovers in an airtight container up to 2 days; the lettuce will soften slightly but remain flavorful.
Nutrition
Frequently asked questions
Can I make this salad the night before?
You can prep all the components the night before, but keep them separate and combine just before serving. The pasta, bacon, and tomatoes store well overnight; add the romaine and dressing only when youโre ready to eat.
What pasta shape works best?
Cavatappi, rotini, or small shells all work well because their ridges and curves hold onto the dressing. Avoid smooth, straight shapes like penne liscia or spaghetti โ the dressing pools at the bottom instead of clinging.
Can I use store-bought ranch dressing instead of making the buttermilk dressing?
You can, but the homemade dressing is noticeably lighter and tangier than most bottled ranch. If you go store-bought, thin it with a tablespoon or two of buttermilk so it coats the pasta rather than sitting in clumps.
How do I know when the bacon is done in the oven?
Look for pieces that are deeply golden brown and have visibly shrunk โ the fat should be fully rendered, not white and jiggly. Theyโll crisp up further as they cool on the paper towel, so pull them just before they look perfect.
My dressing seems too thin. What should I do?
Whisk in an extra tablespoon of mayonnaise or sour cream to thicken it. Buttermilk varies in consistency, and some brands produce a thinner dressing than others.
Can I skip rinsing the pasta after cooking?
For this recipe, a brief rinse is worth doing โ it stops the cooking quickly and cools the pasta down so it doesnโt wilt the romaine or thin the dressing on contact. Keep it short, 15โ20 seconds, so you donโt wash away all the surface starch that helps the dressing stick.