Equipment
Ingredients
Pasta Base
- 250 g fusilli or farfalle pasta, dried
BLT Components
- 200 g smoked streaky bacon, raw
- 250 g cherry tomatoes, halved
- 150 g romaine lettuce, chopped into bite-sized pieces
- 1 red onion, finely diced
Creamy Dressing
- 150 g mayonnaise
- 50 g sour cream
- 15 ml apple cider vinegar
- 10 g dijon mustard
- 3 g garlic powder
- 2 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 557 kcal
- Protein
- 13 g
- Carbohydrates
- 46 g
- Fat
- 36 g
- Fiber
- 5 g
- Sugar
- 5 g
- Sodium
- 1003 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 20 g
- Cholesterol
- 16 mg
- Potassium
- 334 mg
- Calcium
- 56 mg
- Iron
- 3.2 mg
- Magnesium
- 42 mg
- Phosphorus
- 150 mg
- Zinc
- 1.1 mg
- Vitamin A
- 146 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.9 mg
- Vitamin K
- 80 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 2.24 mg
- Riboflavin
- 0.43 mg
- Niacin
- 6.7 mg
- Folate
- 179 mcg
- Water
- 87 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large pot of heavily salted water to a rolling boil at 100 degrees C or 212 degrees F. Add the pasta and cook according to the package directions until al dente.
Drain the pasta in a colander and immediately rinse with cold running water to stop the cooking process and wash away excess starch. Shake off excess water and transfer to a large serving bowl to cool completely.
While the pasta cools, place the bacon in a cold skillet and place over medium heat. Cook until the fat renders and the bacon is deeply browned and crispy. Transfer to a paper towel-lined cutting board to drain, then chop into small pieces. Wash hands and surfaces thoroughly after handling raw pork.
In a small mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, dijon mustard, garlic powder, kosher salt, and black pepper. Whisk vigorously until the dressing is completely smooth and emulsified.
Add the halved cherry tomatoes, finely diced red onion, chopped bacon, and the prepared dressing to the large serving bowl with the cooled pasta. Toss thoroughly to ensure every piece of pasta is coated in the dressing.
Just before serving, add the chopped romaine lettuce to the bowl and gently fold it into the mixture. Serve immediately while the lettuce remains crunchy.
Chef's Notes
- Rinsing the pasta in cold water is a technique reserved almost exclusively for cold pasta salads. It halts the cooking immediately and removes surface starches that would otherwise cause the pasta to clump together.
- Starting bacon in a cold pan allows the fat to render out slowly, resulting in crispier bacon that shatters beautifully when chopped, rather than turning chewy.
- Substituting a portion of the mayonnaise with sour cream or greek yogurt lightens the mouthfeel of the dressing while adding a pleasant lactic tang that balances the rich bacon fat.
- For the best texture, use a pasta shape with ridges or pockets, such as fusilli or farfalle. These shapes grab and hold onto the creamy dressing and small pieces of bacon.
Storage
Refrigerator: 2 days — Store the lettuce separately and fold it in immediately before serving to maintain its crisp texture.
Troubleshooting
Lettuce is soggy and wilted
Cause: The salad was assembled too far in advance, allowing the acid and salt in the dressing to break down the delicate lettuce leaves.
Fix: Cannot be fixed
Prevention: Store the chopped lettuce in a separate container and only fold it into the pasta salad immediately before serving.
Pasta salad tastes bland and dry
Cause: Pasta absorbs dressing as it sits, and the cooking water was likely under-seasoned.
Fix: Stir in a splash of milk or extra mayonnaise along with a pinch of salt and a dash of vinegar to revive the flavors and creaminess.
Prevention: Ensure the boiling water is as salty as the sea before adding the pasta. You can also reserve a small amount of dressing to toss right before serving.
Cultural Context
The BLT is a quintessential American sandwich that gained nationwide popularity following World War II with the expansion of supermarkets. Translating these iconic flavors into a pasta salad format transforms a solitary diner staple into a communal dish perfect for potlucks, barbecues, and summer picnics.
