BLT Pasta Salad
BLT Pasta Salad is America’s favorite BLT sandwich turned into America’s favorite spring and summer side dish!  This BLT Pasta Salad recipe is bursting with not only crispy Bacon, crunchy Lettuce and juicy Tomatoes but fresh asparagus, peas and peppers doused in to-live-for bright, tangy, creamy Lemon Chive Dressing for the most irresistible pasta salad ever!  It’s hearty, flavorful, super easy, make ahead friendly and about to become your favorite company or potluck side. 
    Servings Prep Time
    12servings 20minutes
    Servings Prep Time
    12servings 20minutes
    Top Shot of Best BLT Pasta Salad in a white bowl with white tongs lifting the salad up
    Pasta Salad
    • 12oz. mini Farfalle pasta(or other small pasta like medium shells)
    • 1/2pound (1/2 bunch) asparagustough ends removed then cut into 1” pieces
    • 1cup frozen petite peasthawed
    • 1 yellow bell pepperchopped
    • 1pint cherry tomatoesquartered
    • 4cups roughly chopped romaine lettuce*
    • 1/2cup freshly grated Parmesan cheese
    • 8oz. thick cut baconcooked and chopped
    Lemon Chive Dressing
    • 2/3cup mayonnaise
    • 1/3cup olive oil
    • 2tablespoon red wine vinegar
    • 2tablespoons lemon juice
    • 1tablespoon freshly grated lemon zest(approx 1 lemon)
    • 1tablespoon Dijon mustard
    • 3/4teaspoon salt
    • 1/2tsp EACH sugar, dried oregano, dried parsley, pepper
    • 1/4cup chopped fresh chivesmay sub 1 tablespoon dried
    1. Whisk together all of the Lemon Chive Dressing ingredients. Refrigerate until ready to use.**
    2. Cook pasta in generously salted water just short of al dente, then add the asparagus to the pot and cook with the pasta for 1 more minute. Drain the pasta and asparagus, rinse with cold water then toss with a drizzle of olive oil to keep pasta from sticking.
    Serving Immediately:
    1. Add all of the salad ingredients to a large bowl. Once pasta has cooled, add Lemon Chive Dressing and toss until evenly coated. Season with additional salt and pepper to taste (I like more pepper). Serve immediately.
    Making Ahead:
    1. Add pasta, asparagus, peas, bell peppers and cherry tomatoes to a large bowl and toss with half of the dressing once the pasta has cooled. Cover with plastic wrap and refrigerate. Refrigerate the lettuce, bacon and Parmesan separately.
    2. When ready to serve, add the lettuce, bacon and Parmesan and the remaining dressing and toss until evenly combined. Taste and add a splash more lemon if desired and salt and pepper to taste (I like more pepper).
    Recipe Notes

    *Discard the very top flimsy part of the Romaine because it doesn’t have as much crunch then use the lettuce closest to the bottom stem for maximum crunch.

    **You can make the dressing up to 24 hours in advance and store in an airtight container in the refrigerator.  If you choose to make it this far in advance, you might want to add a little more lemon before tossing as the lemon will mellow over time – just taste first and then make the call.