The BLT Pasta Salad with Buttermilk Dressing is a vibrant reimagining of one of Americaโs most iconic sandwichesโthe BLT. This nostalgic mashup nods to the humble beauty of bacon, lettuce, and tomato layered between slices of bread, but gives it a fresh twist fit for backyard barbecues, tailgates, and warm-weather potlucks. Instead of slices of toast, here we use bite-sized pastaโrotini, shells, or cavatappiโwhose curves and hollows cradle the tangy dressing in every delicious bite. It transforms the handheld classic into a shareable main or hearty side dish ideal for gatherings of any size.
At its heart, this recipe celebrates balance and texture. From the smoky richness of crisped thick-cut bacon, to the pop of sweet, juicy cherry tomatoes, to the satisfying crunch of freshly chopped romaine, each ingredient brings something unique to the bowl. And then thereโs the dressingโa creamy, herb-kissed buttermilk base inspired by classic ranch, featuring tangy sour cream, Dijon mustard for a touch of sharpness, garlic for depth, lemon juice and apple cider vinegar for zing, and chives for softness and subtle allium warmth. It coats the salad with just the right amount of richness to elevate every element without overwhelming it.
The idea of recasting the BLT in salad form isnโt new, but incorporating pasta turns a light lunch into a filling dishโsatisfying and adaptable. It retains the essence of what makes the sandwich craveable: salty bacon, juicy tomatoes, crisp greens. But you gain longevity and versatilityโthis salad holds up for a couple of hours chilled, making it ideal for make-ahead prep. That said, strategic assembly is key: tossing the romaine in just before serving ensures it stays crisp, and holding back a portion of the dressing lets you refresh the salad if itโs made in advance.
Buttermilk, the star of the dressing, also plays a key role in connecting the dish to its American South roots. Often overlooked outside of fried chicken batters and biscuits, buttermilk shines here as a refreshingly tangy base. Itโs thinner than ranch, which allows it to coat every twist of pasta and ribbon of lettuce effortlessly. Paired with a little sugar and lemon zest, it adds brightnessโespecially important when paired with salty, fatty elements like bacon.
This salad also invites customization. Want to bulk it up with protein? Add grilled chicken or hard-boiled eggs. Craving extra creaminess? Toss in diced avocado with a squeeze of lemon. Even the bacon can go customizedโtry pancetta or turkey bacon for a twist. For anyone cooking for a crowd, itโs helpful that the dressing, bacon, and pasta can all be made separately and ahead of timeโessential for relaxed entertaining.
At the end of the day, this BLT Pasta Salad is less about reinventing the wheel and more about celebrating familiar flavors in a fun, accessible way. Itโs summer on a plate: hearty, cool, creamy, crunchyโand always welcomed for seconds.
BLT Pasta Salad with Buttermilk Dressing
Equipment
- Large pot
- Rimmed baking sheet
- Parchment paper or foil
- Colander
- Large mixing bowl
- Small mixing bowl
- Whisk
- Chefโs 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.