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Easy BLT Pasta Salad

Creamy BLT pasta salad with crispy bacon, fresh tomatoes, crunchy iceberg lettuce, and a smoky tangy mayo dressing. Ready in 30 minutes and perfect for potlucks or family dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 portions
Course: Dinner, Side Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz rotini pasta
  • 1 cup mayonnaise full-fat recommended
  • 0.5 cup sour cream
  • 2 tbsp BBQ sauce or up to 3 tbsp to taste
  • 1 clove garlic minced
  • 1 tbsp white vinegar
  • 0.5 tsp kosher salt or more to taste
  • 1 pinch black pepper to taste
  • 1 pinch cayenne pepper
  • 0.5 bunch green onions sliced
  • 3 tomatoes chopped, 2 to 4 depending on preference
  • 0.5 head iceberg lettuce chopped, use crunchy inner layers
  • 1 lb thick-cut bacon cooked and crumbled

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk

Method
 

  1. Bring a large pot of water to a boil. Add 1 tablespoon of salt. Cook the rotini until al dente using the lowest time on the package, about 8 to 9 minutes. Do not overcook.
  2. Drain the pasta in a colander and rinse with cold water. Add ice cubes to cool quickly if needed. Drizzle with olive oil if the dressing is not ready yet to prevent sticking.
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream, BBQ sauce, minced garlic, vinegar, salt, black pepper, and cayenne until smooth.
  4. Add the cooled pasta, green onions, and chopped tomatoes to the dressing. Toss well to coat.
  5. Fold in the chopped iceberg lettuce. Stir in the crumbled bacon just before serving to keep it crispy. Serve cold and refrigerate leftovers immediately.

Notes

Keep bacon and lettuce separate until serving for best texture. Baking the bacon in the oven makes cleanup much easier. Add grilled or rotisserie chicken to turn this into a full dinner.