Creamy BLT Pasta Salad

Imagine the perfect summer bite: crispy bacon, juicy ripe tomatoes bursting with flavor, and a cool, refreshing crunch of lettuce, all swirled together with perfectly cooked pasta and a tangy, creamy dressing. This isn’t just a pasta salad; it’s a **BLT Pasta Salad**, a vibrant celebration of summer flavors that will steal the show at any BBQ or potluck. Get ready to experience your favorite sandwich in a whole new, incredibly delicious way!

This crowd-pleasing dish reimagines the classic BLT, transforming it into a delightful pasta salad that’s both familiar and exciting. The secret? A luscious bacon dressing with a subtle kick from pepperoncini, perfectly complementing the smoky bacon, sweet tomatoes, and crisp lettuce. It’s a symphony of textures and tastes that will leave everyone wanting more. And the best part? It’s incredibly easy to make!

Why This BLT Pasta Salad is a Must-Make

Beyond its incredible taste, this BLT Pasta Salad offers several advantages:

• Perfect for a Crowd: Easily scalable, making it ideal for large gatherings.
• Make-Ahead Friendly: Prepare most components in advance, saving you precious time.
• Versatile: Pairs beautifully with grilled meats, veggie burgers, or stands alone as a satisfying light meal.
• Unique Twist on a Classic: A fun and unexpected way to enjoy the beloved BLT flavors.
• A Flavor Explosion: Every bite offers a burst of salty, sweet, tangy, and creamy goodness.

Ingredients for the Best BLT Pasta Salad

The key to an amazing BLT Pasta Salad lies in using high-quality ingredients. Fresh, ripe tomatoes are a must, and the bacon should be cooked until perfectly crisp. Here’s what you’ll need:

• Pasta: 1 pound (450g) of your favorite short pasta shape, such as rotini, penne, or farfalle.
• Bacon: 1 pound (450g) of thick-cut bacon, cooked until crispy and crumbled. Reserve 2 tablespoons of bacon fat for the dressing.
• Tomatoes: 2 pints (approximately 4 cups) of cherry or grape tomatoes, halved or quartered depending on size. Heirloom tomatoes are especially delicious.
• Lettuce: 1 medium head of iceberg lettuce, cored and shredded. Pro Tip: Add the lettuce right before serving to prevent it from wilting.
• Red Onion: 1/2 medium red onion, thinly sliced or finely diced.
• Pepperoncini Peppers: 1/4 cup of sliced pepperoncini peppers, plus 2 tablespoons of the juice from the jar. These add a delightful tang and subtle heat.
• Mayonnaise: 1 cup of high-quality mayonnaise.
• Milk: 1/4 cup of whole milk or buttermilk for a richer flavor.
• Red Wine Vinegar: 2 tablespoons of red wine vinegar for acidity and balance.
• Dried Oregano: 1 teaspoon of dried oregano for an earthy note.
• Garlic Powder: 1 teaspoon of garlic powder for savory depth.
• Onion Powder: 1 teaspoon of onion powder for enhanced flavor.
• Sugar: 1 teaspoon of granulated sugar to balance the acidity.
• Black Pepper: 1/2 teaspoon of freshly ground black pepper, or more to taste.
• Salt: To taste, start with 1/4 teaspoon and adjust as needed. Remember that bacon and pepperoncini are already salty.

Step-by-Step Guide to Making the Perfect BLT Pasta Salad

Follow these easy steps to create a BLT Pasta Salad that will impress everyone:

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Tip: Cooking the pasta al dente ensures it holds its shape and texture in the salad.
2. Drain and Rinse: Drain the pasta immediately and rinse thoroughly with cold water until the pasta is completely cool. This stops the cooking process and prevents the pasta from sticking together.
3. Cook the Bacon: While the pasta is cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Reserve 2 tablespoons of the bacon fat. Once cooled, crumble the bacon into bite-sized pieces.
4. Prepare the Dressing: In a small food processor or blender, combine the mayonnaise, milk, reserved bacon fat, sliced pepperoncini peppers, pepperoncini juice, red wine vinegar, dried oregano, garlic powder, onion powder, sugar, and black pepper. Blend until smooth and creamy. Taste and adjust the seasoning with salt as needed. Note: If you don’t have a food processor, you can finely chop the pepperoncini peppers and whisk all the dressing ingredients together in a bowl.
5. Combine the Ingredients: In a large mixing bowl, combine the cooked and cooled pasta, crumbled bacon, halved cherry tomatoes, sliced red onion, and sliced pepperoncini peppers.
6. Toss with Dressing: Pour the dressing over the pasta mixture and toss gently to coat all the ingredients evenly.
7. Chill: Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together. This step is crucial for optimal flavor.
8. Add Lettuce and Serve: Just before serving, gently toss the shredded iceberg lettuce into the pasta salad. Serve immediately and enjoy! Important: Adding the lettuce too early will cause it to wilt and become soggy.

Tips and Tricks for BLT Pasta Salad Perfection

Here are some insider tips to elevate your BLT Pasta Salad: