Bacon, lettuce, tomato, grilled corn, hard-boiled eggs, and a creamy mayonnaise-based dressing with fresh herbs combine to make a delicious BLT pasta salad. This is always a huge summer hit and the perfect side dish for all your summer grilling and barbecuing.
This pasta salad is ideal for graduation parties, family reunions, and picnics. I mean, who doesn’t love a creamy, flavorful pasta salad? If you liked this creamy pasta salad, try dill pickle pasta salad, deviled egg pasta salad, and shrimp pasta salad.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Fresh herbs: such as chives, dill, basil, parsley, cilantro, mint, and tarragon
- Pasta: cellentani, corkscrew, rotini, bowtie, or elbow pasta
- Lettuce: I find that romaine holds up best in pasta salad
- Tomatoes: grape or cherry tomatoes, sliced in half
- Corn: grilled or blackened
- Hard-boiled eggs: I like to steam my eggs. You can do this up to 2-3 days in advance.
How Do You Make BLT Pasta Salad
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Cook the pasta al dente according to package directions and drain well. Lightly rinse with cold water and drain again. Mix the mayo, sour cream, garlic, onion powder, and fresh herbs in a medium bowl.
Remove the husks from the corn. Preheat the grill to medium-high heat. Place the corn directly on the grill and cook 12-15 minutes, turning occasionally. Let the corn cool and cut the kernels from the cob.
Add the cooked and drained rotini, cooked and chopped bacon, lettuce, tomatoes, red onion, corn, and hard-boiled eggs to a large bowl. Pour the dressing over the top and toss to coat. Cover and refrigerate until ready to serve.
Preparation Tips and Storage
- Always cook the pasta al dente. It improves the texture, and the pasta does not swell as much, absorbing the herb dressing.
- Keep this salad covered and refrigerated until ready to serve.
- Make this pasta salad up to 24 hours before serving, but do not add the lettuce or tomatoes until ready to serve.
- Store leftovers in an airtight container in the fridge for up to 2 days. It will still be delicious, but the lettuce will not be as crisp. If it is a little dry, add a bit of mayo or sour cream.
Serving Suggestions
- Meat: air fryer burgers, pork steaks, Cracker Barrel meatloaf, or country-style ribs
- Soup: vegetable soup, 15 bean soup, stuffed pepper soup, or loaded potato soup
- Sandwiches: Rachel Sandwich, pork tenderloin sandwich, po boy sandwich, or egg burger
More Pasta Salads
BLT Pasta Salad
Ingredients
Herb Dressing
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1½ tablespoons chopped fresh chives
- 1½ tablespoons chopped fresh dill
- 1½ tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
Pasta Salad
- 1 lb rotini pasta
- 10 slices bacon, crispy cooked and chopped
- 1 small head romaine lettuce chopped
- 1½ cups grape tomatoes, halved
- ⅓ cup diced red onion
- 2 ears corn
- 2 hard-boiled eggs, peeled and chopped
- salt to taste
- freshly ground black pepper to taste
Instructions
- Cook the pasta al dente according to package directions and drain well. Lightly rinse with cold water and drain again.
- Mix the mayo, sour cream, garlic powder, onion powder, fresh chives, dill, basil, and parsley in a medium bowl.
- Remove the husks and silks from the corn. Preheat the grill to medium-high heat. Place the corn directly on the grill and cook 12-15 minutes, turning occasionally. Let the corn cool and cut the kernels from the cob.
- Add the cooked and drained rotini, cooked and chopped bacon, lettuce, tomatoes, red onion, corn, and hard-boiled eggs to a large bowl.
- Pour the dressing over the top and toss to coat. Cover and refrigerate until ready to serve.
Notes
- Always cook the pasta al dente. It improves the texture, and the pasta does not swell as much, absorbing the vinaigrette.
- Keep this salad covered and refrigerated until ready to serve.
- Make this pasta salad up to 24 hours before serving, but do not add the lettuce or tomatoes until ready to serve.
- Store leftovers in an airtight container in the fridge for up to 2 days. It will still be delicious, but the lettuce will not be as crisp. If it is a little dry, add a bit of mayo or sour cream.
Jocelyn
I love this BLT pasta salad especially with summer coming up fast. The whole family thought it was delicious! Thank you, Beth!
Beth Pierce
You are most welcome, Jocelyn!
Michelle
Made this for our BBQ last weekend and it was a hit! Saw several people go back to get seconds. Thank you for a keeper recipe.
Beth Pierce
My pleasure, Michelle!
Angela
This recipe was so delicious! It was easy to prepare and the entire family loved it, I can’t wait to make it again!!
Beth Pierce
Thank you, Angela!
Sophia
What a hit this was! I will make this again. It was great with barbecued ribs.
Nayna
This recipe is perfect for summer barbecues and enjoying whilst its warm weather. It was tasty, healthy, and easy to make!
Melody
This isn’t something you’d find on a restaurant menu – thanks for this hearty recipe. My family really enjoyed it. It will be on regular rotation through the summer.