Description
Celebrate with the best 4th of July creamy BLT pasta salad! This easy to make recipe provides step-by-step instructions for the best flavor and is perfect for any summer gathering.
Ingredients
- 1 pound short pasta (rotini, fusilli, elbow macaroni)
- 12 slices thick-cut bacon
- 2 cups cherry or grape tomatoes, halved
- 4 cups shredded romaine or iceberg lettuce
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional: 1-2 teaspoons reserved bacon fat
Instructions
- Cook the Pasta: Cook pasta according to package directions until al dente. Drain and rinse with cold water until completely cool. Set aside.
- Crisp the Bacon: Cook bacon in a large skillet over medium heat until crispy. Drain on paper towels, crumble, and set aside. (Optional: Reserve 1-2 tsp bacon fat).
- Prepare Vegetables: Halve cherry tomatoes and shred lettuce.
- Whisk Dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, and optional reserved bacon fat until smooth.
- Combine: Add cooled pasta, crumbled bacon, and halved tomatoes to the dressing. Toss gently until all ingredients are well coated.
- Chill: Cover and refrigerate for at least 1-2 hours to allow flavors to meld.
- Serve: Just before serving, gently fold in the shredded lettuce. Taste and adjust seasonings if necessary.
- Prep Time: 20 mins
- Cook Time: 15 mins