You’ve got leftover bacon and a box of pasta staring at you like a missed opportunity. This is your chance to turn fridge scraps into a flex-worthy dish that tastes like summer and lunch got a promotion. We’re talking crispy, salty bacon, juicy tomatoes, crunchy lettuce, and a creamy-tangy dressing that slaps.
It’s fast, it’s wildly satisfying, and yes—you’ll want seconds before the bowl even hits the table. Ready to convert leftovers into a crowd-pleaser? Let’s make it happen.
What Makes This Recipe Awesome
- Leftover bacon gets new life: No sad, soggy strips here—crispy bits bring the crunch and flavor to every bite.
- All the BLT vibes, less mess: The classic BLT, reimagined as a hearty, shareable pasta salad that actually keeps.
- Weeknight-easy: Boil pasta, toss, chill.
That’s it. No complex steps, no culinary gymnastics.
- Balanced flavors: Creamy, tangy dressing + sweet tomatoes + smoky bacon = addictive harmony.
- Make-ahead friendly: It tastes even better after a short rest, which is perfect for parties, meal prep, or “I hate cooking on Tuesdays.”
What You’ll Need (Ingredients)
- 8 oz (about 225 g) short pasta (rotini, penne, macaroni, or shells)
- 1 to 1.5 cups cooked bacon, chopped (leftover is perfect; about 6–8 strips)
- 1.5 cups cherry or grape tomatoes, halved
- 1.5 cups chopped romaine or iceberg (or a mix), dried well
- 1/2 small red onion, thinly sliced (optional, but clutch)
- 1/2 cup diced cucumber (optional for extra crunch)
- 1/4 cup chopped chives or green onions
For the dressing:
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 2 tbsp apple cider vinegar (or lemon juice)
- 1 tsp Dijon mustard
- 1 tsp honey (or sugar)
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika (optional, but excellent)
- Salt and black pepper, to taste
Optional add-ins: 1/2 cup shredded cheddar, 1/2 avocado (diced, added just before serving), croutons for topping, or a handful of parsley.
How to Make It – Instructions
- Boil the pasta: Cook in salted water until al dente. Drain and rinse briefly under cool water to stop cooking.
Toss with a splash of olive oil so it doesn’t clump.
- Crisp the bacon (if needed): If your leftover bacon is soft, re-crisp it in a skillet for 1–2 minutes. Cool, then chop into bite-sized bits.
- Mix the dressing: Whisk mayo, yogurt, vinegar, Dijon, honey, garlic powder, smoked paprika, salt, and pepper until smooth. Taste and adjust acidity/salt.
- Assemble the base: In a large bowl, add cooled pasta, tomatoes, red onion, cucumber, and chives.
Spoon over 3/4 of the dressing and toss to coat.
- Add the stars: Fold in the bacon and lettuce right before serving so the crunch stays legit. Add more dressing as needed to lightly coat.
- Finish strong: Season with extra black pepper and a pinch of salt. Garnish with cheddar or parsley if using.
Serve chilled or at cool room temp.
How to Store
- Refrigerate: Store in an airtight container for up to 3 days.
- Keep it crisp: For best texture, store the lettuce and bacon separately and mix them in just before serving.
- Refresh leftovers: Add a squeeze of lemon and a spoon of mayo/yogurt to “wake up” the pasta if it absorbs the dressing.
- Avoid freezing: Mayo-based dressings and fresh lettuce don’t freeze well. Hard pass.
Why This is Good for You
- Balanced macronutrients: You get carbs from pasta, protein from bacon and yogurt, and healthy fats from the dressing. Your energy levels will thank you.
- Fiber and hydration: Tomatoes, lettuce, and cucumbers add vitamins A and C, potassium, and water content to keep things moving—literally.
- Smarter indulgence: Using Greek yogurt lightens the dressing without sacrificing creaminess.
It’s the stealth health move.
Avoid These Mistakes
- Soggy lettuce: Add greens just before serving and pat them dry. Water is the enemy of creamy dressing.
- Warm pasta + mayo dressing: Let the pasta cool or you’ll get oily separation. Not cute.
- Undersalting the pasta water: Salt your water like the sea.
It’s the only chance to season the pasta itself.
- Overdressing early: Start with 3/4 of the dressing; add more after mixing. You can always add, but you can’t subtract (sadly).
- Forgetting texture: If everything is soft, it’s boring. Bacon should be crisp, lettuce crunchy, onions thin, and pasta bouncy.
Variations You Can Try
- BLAT Pasta Salad: Add diced avocado and a squeeze of lime.
Top-tier creaminess.
- Ranch Remix: Swap the dressing for ranch + a dash of hot sauce. Crowd favorite, no explanation needed.
- Whole-Grain or Gluten-Free: Use whole-wheat or GF pasta. Choose shapes that hold sauce well, like rotini or fusilli.
- Protein Boost: Add grilled chicken or hard-boiled eggs.
Meal prep unlocked.
- Cheddar Club: Shredded sharp cheddar or crumbled feta for extra oomph.
- Herb Garden: Try dill, basil, or tarragon for a fresh twist. IMO, dill + bacon is elite.
FAQ
Can I make this the day before?
Yes—assemble the pasta, tomatoes, onion, and dressing a day ahead. Store bacon and lettuce separately and fold them in right before serving to keep the crunch intact.
What’s the best pasta shape for this salad?
Short, ridged shapes like rotini, fusilli, or shells grab the dressing and bits of bacon.
Macaroni works too. Avoid long noodles—no one wants to slurp a salad.
How do I keep the bacon crispy?
Re-crisp it in a skillet for 1–2 minutes and add it just before serving. If storing, keep bacon in a paper-towel-lined container to absorb moisture.
Can I use turkey bacon?
You can.
It won’t be as rich or smoky, so bump the flavor with a pinch of smoked paprika and a touch more salt.
What if I don’t like mayo?
Use all Greek yogurt with a splash of olive oil for richness. It’ll be tangier, so adjust with a bit more honey and salt.
How do I make it lighter?
Use half whole-wheat pasta, swap in more Greek yogurt, and add extra crunchy veg (celery, cucumber). You’ll keep volume high and calories reasonable.
FYI, still delicious.
Final Thoughts
This BLT Pasta Salad with Leftover Bacon is the definition of low effort, high reward. It turns pantry basics and yesterday’s bacon into something that looks planned and tastes like a W. Keep the dressing on standby, crisp your bacon, and toss the lettuce at the last second—boom, instant hero status.
Make it once, and you’ll start “accidentally” cooking extra bacon on purpose.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.