Easy BLT Pasta Salad

Side Dish

5 from 1 vote

This BLT Pasta Salad is the ultimate summer side dish! Crispy bacon, juicy tomatoes, and fresh lettuce tossed with pasta in a tangy bacon-pepperoncini dressing.

It's such a fun take on the classic sandwich flavors and it's perfect for your next summer cookout or BBQ.

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Prep Time: 30

Total Time: 30

Makes: 12 servings

Ingredients

Pasta Salad

10 strips crispy cooked bacon, diced
12 oz cherry tomatoes, halved
16 oz farfalle or other short pasta
4 pepperoncini, minced
1/2 head iceberg lettuce
1/4 red onion, thinly sliced

Dressing

1 1/4 cups mayonnaise
1/4 cup milk
2 strips crispy cooked bacon, chopped
3 pepperoncini, stems removed
2 tablespoons pepperoncini juice
3 tablespoons red wine vinegar
1 tablespoon dried oregano
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper

Instructions

Cook the pasta. Bring a pot of salted water to a boil and cook the pasta according to package directions. Drain and rinse with cold water until the pasta is cool to the touch.
Make the dressing. Make the dressing: in a small food processor or blender, combine the mayonnaise, milk, chopped bacon, pepperoncini, pepperoncini juice, red wine vinegar, oregano, onion powder, garlic powder, sugar, and pepper and blend until smooth. Season to taste with salt as needed.
Toss the pasta salad together. In a large mixing bowl, combine the cooked pasta, red onion, bacon, pepperoncini, and cherry tomatoes. Toss with the dressing and season with salt and pepper to taste. Refrigerate the pasta salad for at least 1 hour. Right before serving, toss the pasta salad with the chopped iceberg lettuce.

Nutrition

Calories: 409kcalCarbohydrates: 31gProtein: 9gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 26mgSodium: 320mgPotassium: 213mgFiber: 1gSugar: 3gVitamin A: 170IUVitamin C: 7mgCalcium: 22mgIron: 1mg