Description
Prepare the best 4th of July creamy BLT pasta salad with this step-by-step recipe. It’s easy to make and packed with amazing flavor and satisfying textures.
Ingredients
- 1 pound medium pasta (rotini, fusilli, penne)
- 12–16 slices thick-cut bacon, cooked and crumbled
- 2 cups cherry or grape tomatoes, halved
- 4–5 cups chopped Romaine or crisp green leaf lettuce
- 1 cup mayonnaise (full-fat recommended)
- 1/2 cup sour cream or plain Greek yogurt
- 2 tablespoons apple cider vinegar or red wine vinegar
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1/4 teaspoon garlic powder (optional)
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse thoroughly with cold water to cool. Drain well.
- While pasta cools, cook bacon until crisp. Drain on paper towels, then chop into bite-sized pieces. Halve the cherry or grape tomatoes. Chop lettuce.
- In a large bowl, whisk together mayonnaise, sour cream/yogurt, vinegar, salt, pepper, and optional garlic powder until smooth.
- Add cooled pasta and halved tomatoes to the dressing. Toss gently until evenly coated. Add most of the chopped bacon, reserving some for garnish if desired.
- Cover and refrigerate for at least 1-2 hours for flavors to meld.
- Just before serving, stir in the fresh chopped lettuce and any reserved crispy bacon. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 15 mins