Description
A delicious and refreshing BLT Pasta Salad combining the classic flavors of bacon, lettuce, and tomato with al dente pasta, crispy homemade bread crumbs, and a flavorful mayonnaise-based dressing. Perfect as a light lunch or side dish, this salad is quick to prepare and sure to please any crowd.
Ingredients
Scale
Pasta
- 1 lb. medium-size pasta (uncooked)
Bread Crumbs
- ½ loaf rustic bread (preferably day-old) to make 1 cup toasted bread crumbs
- 2 tbsp butter (unsalted or salted; melted)
Bacon
- 12 slices bacon (cut crosswise into ¼” slices & cooked crisp, divided)
Vegetables
- 2½ cups iceberg lettuce (washed & chopped)
- 2½ cups green leaf lettuce leaves (washed & chopped)
- 1 cup cherry tomatoes (washed & halved)
Dressing
- ¼ cup mayonnaise
- ¼ tsp chili powder
- ¼ tsp sweet paprika
- 2 tsp granulated sugar
- ¼ tsp freshly ground black pepper
Instructions
- Prepare Vegetables: Chop the iceberg and green leaf lettuce, and halve the cherry tomatoes. Set aside.
- Make Breadcrumbs: Slice an 8-inch chunk of rustic bread and tear it into smaller pieces. Process the bread pieces in a food processor until they are small to medium-sized crumbs. Transfer to a bowl and mix with melted butter until well combined.
- Toast Breadcrumbs: Spread the buttered breadcrumbs on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 10-15 minutes or until golden brown and crispy, watching closely to prevent burning. Remove and let cool.
- Cook Pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
- Cook Bacon: Slice bacon into ¼” pieces and cook it until crisp in a skillet over medium heat. Drain excess grease and divide bacon into two halves.
- Prepare Dressing: In a medium bowl, whisk together mayonnaise, chili powder, sweet paprika, granulated sugar, and freshly ground black pepper until smooth. Set aside.
- Assemble Salad: In a large bowl, combine the drained pasta, half of the toasted breadcrumbs, half of the crisped bacon, chopped iceberg and green leaf lettuce, halved tomatoes, and the prepared dressing. Toss gently to mix everything thoroughly.
- Chill Salad: Transfer the salad to an airtight container and refrigerate until ready to serve.
- Serve and Garnish: Before serving, toss the salad lightly to refresh the mixture. If needed, add reserved pasta water one tablespoon at a time to reach desired consistency. Sprinkle the remaining toasted breadcrumbs and crisp bacon over the top, and season with salt and pepper to taste. Enjoy your BLT Pasta Salad!
Notes
- Use day-old rustic bread for the best texture in breadcrumbs.
- Reserve pasta water to adjust salad dressing consistency if needed.
- Toast breadcrumbs carefully to avoid burning; stirring halfway through helps even toasting.
- The salad can be prepared a few hours ahead and refrigerated for better flavor melding.
- For a lighter version, use low-fat mayonnaise or substitute with Greek yogurt.
