BLT Pasta Salad

$- 8 ounces rotini pasta - 4 slices of turkey bacon (or plant-based bacon) - 1 cup cherry tomatoes, halved - 1 cup romaine lettuce, chopped - ½ cup crumbled feta cheese - ⅓ cup mayonnaise - 2 tablespoons Greek yogurt - 1 tablespoon apple cider vinegar - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves - Additional toppings (optional) When I think about a summer side dish, this BLT Pasta Salad is my go-to. It bursts with fresh flavors and is easy to prepare. I love the way rotini pasta holds the dressing and other ingredients. The pasta gives a nice bite, making it a fun addition to any meal. I often use turkey bacon for a lighter twist, but plant-based bacon works just as well. The crispy bacon adds a lovely crunch. Cherry tomatoes bring a sweet pop, while romaine lettuce adds a fresh crunch. Feta cheese brings in a creamy tang that pairs well with the other flavors. The dressing is simple yet tasty. I mix mayonnaise and Greek yogurt for creaminess and a bit of tang. Apple cider vinegar adds a nice zing, while garlic powder gives it depth. Garnishing with fresh basil leaves adds a fragrant touch. You can also get creative with toppings if you like. This salad is perfect for summer picnics or barbecues. For the full recipe, check out the details above. Start by boiling 8 ounces of rotini pasta. Follow the package instructions carefully. Cook until it's al dente, which means it should still be firm. Drain the pasta well after cooking. Rinse it under cold water to stop the cooking process. This step is very important. Rinsing keeps the pasta from becoming mushy. It also helps cool it down. Set the cooled pasta aside in a large bowl. While the pasta cooks, heat a skillet over medium heat. Add 4 slices of turkey bacon to the skillet. Cook the bacon until it gets crispy. This should take about 5-7 minutes. Once done, take it off the heat. Let it cool for a few minutes on a paper towel. This helps absorb extra grease. After cooling, chop the bacon into small pieces. You want bite-sized chunks for your salad. In the large bowl with cooked pasta, add the chopped turkey bacon. Next, toss in 1 cup of halved cherry tomatoes and 1 cup of chopped romaine lettuce. These fresh ingredients add color and crunch. In a small bowl, mix the dressing. Combine ⅓ cup mayonnaise, 2 tablespoons Greek yogurt, 1 tablespoon apple cider vinegar, and 1 teaspoon garlic powder. Add salt and pepper to taste. Whisk it all together until smooth. Pour the dressing over the salad and toss gently. Make sure everything is coated well. Finally, fold in ½ cup of crumbled feta cheese. This gives the salad a creamy texture. Adjust seasoning with salt and pepper if needed. For the best flavor, cover the salad and refrigerate for at least 30 minutes. This allows the flavors to meld. Before serving, add fresh basil leaves for a bright touch. You can find the Full Recipe for detailed steps. You can make this BLT Pasta Salad your own. If you want a vegan option, swap turkey bacon for plant-based bacon. You can also use gluten-free pasta. This way, everyone can enjoy it. Add spices like paprika or herbs like dill to change the flavor. You can also try adding lemon zest for a fresh kick. This salad pairs well with grilled chicken or fish. You can also serve it with crusty bread. Enjoy it chilled for a refreshing taste. If you prefer, it can be served at room temperature, too. Both ways work great for summer picnics or potlucks. To keep the salad fresh, always use ripe tomatoes and crisp lettuce. Buy these ingredients just before you make the salad. This will help keep flavors bright. Make the salad an hour before serving so the flavors blend well. If you let it sit too long, the veggies may wilt. Enjoy the best taste by serving it soon after mixing. {{image_2}} You can switch up the protein in your BLT pasta salad. Chicken, shrimp, or tofu work well. - Chicken: Use grilled or rotisserie chicken for a hearty bite. - Shrimp: Cook shrimp quickly in a pan. Toss them in for a seafood twist. - Tofu: For a plant-based option, use firm tofu. Marinate it for extra flavor. These choices keep the salad fresh and exciting. You can mix and match to find your favorite! The dressing changes the whole salad. You can try yogurt-based or traditional dressings. - Yogurt-based: This option is lighter. It adds creaminess without too many calories. - Traditional: A classic mayonnaise dressing gives a rich flavor. You can also make dressings at home or buy them from the store. Homemade dressings let you control the taste. Store-bought options save time but check the ingredients. Adding local ingredients makes your salad special. You can use what’s fresh in your area. - Local Ingredients: Try seasonal veggies or herbs from your garden. - Flavor Inspirations: Look to other cuisines. A dash of pesto or some spicy salsa can change the vibe. These small changes let you explore flavors from around the world. Your BLT pasta salad can be unique to you! For the full recipe, be sure to check it out. To keep your BLT Pasta Salad fresh, use an airtight container. Glass containers work best. They prevent odors and keep the salad crisp. When storing, cover the salad tightly. This helps avoid drying out the ingredients. Refrigerate the salad right after making it. It is best to chill it for at least 30 minutes. This helps the flavors blend well. If you have leftovers, store them in the fridge. Your BLT Pasta Salad stays fresh for about 3 days in the fridge. After that, the veggies may get soggy. Always check for signs of spoilage. Look for any off smells or changes in color. If the salad looks slimy or smells bad, throw it away. I don’t recommend freezing BLT Pasta Salad. The pasta and veggies can become mushy when thawed. If you must freeze it, pack it tightly in a freezer-safe container. To thaw, place it in the fridge overnight. For best taste, enjoy it fresh. If you want to prepare in advance, try making the pasta and dressing separately. This keeps the salad fresh until serving. You can find the Full Recipe to guide your cooking! To make this BLT Pasta Salad vegetarian, swap turkey bacon for plant-based bacon. You can also use roasted chickpeas for added protein and crunch. If you want more flavor, consider adding smoked paprika or liquid smoke to mimic the taste of bacon. This way, you still get that savory kick without meat. Leftover pasta salad is great for many meals. You can use it as a filling for wraps or sandwiches. Toss it into a fresh green salad for added texture. You can even serve it cold as a side dish to grilled meats or fish. If you want a warm option, heat it gently in a pan and serve it as a pasta dish. Yes, you can prepare this salad ahead of time! Just make sure to store it in an airtight container in the fridge. It tastes even better after a few hours or overnight. The flavors blend well, making it a perfect dish for parties or potlucks. Just add the fresh basil just before serving for a pop of color. This recipe is perfect for meal prep! You can portion it into individual containers for grab-and-go lunches. Just keep the dressing on the side until you’re ready to eat. This helps keep the pasta and veggies fresh and crisp. Store your meal prep containers in the fridge for up to four days. This blog post shared a quick and tasty recipe for BLT Pasta Salad. We covered the key ingredients, such as rotini pasta, turkey bacon, and fresh veggies. You learned how to cook the pasta, prepare the bacon, and mix it all together. I also provided tips on customizing your salad and suggested storage methods. Enjoy making this salad and share it with friends. It’s perfect for any meal and easy to adapt. Have fun experimenting with flavors and making it your own!$

Discover the ultimate summer dish with this refreshing BLT Pasta Salad that combines creamy textures and crunchy flavors! Made with rotini pasta, turkey bacon, fresh cherry tomatoes, romaine lettuce, and feta, it's a crowd-pleaser for any occasion. Perfect for picnics or potlucks, this recipe is easy to make and packed with flavor. Click through to explore the full recipe and impress your friends with this delicious salad!

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Ingredients

8 ounces rotini pasta

4 slices of turkey bacon (or plant-based bacon)

1 cup cherry tomatoes, halved

1 cup romaine lettuce, chopped

½ cup crumbled feta cheese

⅓ cup mayonnaise

2 tablespoons Greek yogurt

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

While the pasta cooks, in a skillet over medium heat, cook the turkey bacon until crispy. Remove from heat, let cool slightly, then chop into bite-sized pieces.

In a large bowl, combine the cooked and cooled pasta, chopped turkey bacon, halved cherry tomatoes, and chopped romaine lettuce.

In a separate small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, garlic powder, salt, and pepper until smooth.

Pour the dressing over the pasta salad and toss gently to combine all ingredients.

Gently fold in crumbled feta cheese. Adjust seasoning with salt and pepper as needed.

Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.

Before serving, garnish with fresh basil leaves to enhance flavor and appearance.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4