BLT Pasta Salad

A creamy, tangy pasta salad loaded with crisp bacon, juicy tomatoes, and fresh lettuce for a cool, satisfying twist on the classic BLT.

Prep: 15 min · Cook: 15 min · Yield: 6 · Method: Stovetop

Ingredients

• 12 ounces rotini pasta
• 8 ounces bacon
• 0.5 cup greek yogurt
• 0.5 cup mayonnaise
• 1 medium lemon
• 0.25 cup chives
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 cups tomatoes
• 4 cups romaine lettuce

Cooking instructions

1. Cook the bacon in a large skillet over medium heat until browned and crisp, 8 to 12 minutes. Transfer to a paper towel-lined plate to cool, then crumble or chop it. (about 12 min) — Medium heat
2. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain, rinse under cold water until cool, and drain well. (about 12 min) — Boiling
3. Finely grate 1 teaspoon lemon zest and squeeze 2 tablespoons lemon juice. Whisk the Greek yogurt, mayonnaise, lemon zest, lemon juice, chives, salt, and black pepper in a large bowl. (about 3 min)
4. Add the cooled pasta, tomatoes, and bacon to the dressing. Toss gently until evenly coated. (about 2 min)
5. Fold in the lettuce just before serving so it stays crisp. Taste and adjust the seasoning. Serve immediately, or chill the pasta mixture without the lettuce for up to 2 hours before folding in the lettuce. (about 2 min)