Menu Enter a recipe name, ingredient, keyword...

BLT pasta salad


Google Ads
Rate this recipe 4.5/5 (40 Votes)


  • 12 ounce corkscrew shaped pasta
  • 1/2 cup milk
  • 12 ounces lean bacon
  • 3 medium ripe tomatoes, cut into chunks
  • 1 tablespoon chopped fresh thyme
  • 1 clove garlic, minced
  • Kosher salt and freshly ground pepper
  • 1/2 cup mayo
  • 1/4 cup sour cream (or plain Greek yogurt)
  • 4 tablespoons chopped chives
  • 5 heads Bibb lettuce, quartered, (or 5 cups chopped romaine hearts)


Adapted from


Step 1

* Cook the pasta in a large pot of salted boiling water as the label directs.

* Drain and toss with the milk in a large bowl; set aside.

* Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp.

* Drain on paper towels.

* Discard all but 3 tablespoons drippings from the pan.

* Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper.

* Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish.

* Toss the remaining bacon and the tomato mixture with the pasta.

* Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined.

8 Season with salt and pepper.

* Add the lettuce; toss again to coat.

* Garnish with the reserved bacon and the remaining 1 tablespoon chives.

* Serve at room temperature.


You'll also love

Review this recipe

Creamy Baked Ziti Antipasto Pasta Salad, from Cook's Country