BLT Pasta Salad

I’ve been addicted to this recipe this summer.

As our backyard garden has yielded plenty of cherry tomatoes this year, I’ve been finding numerous ways to use them in hot and cold recipes.

And in the vein of cold recipes, I love a great pasta salad. The possibilities for ingredients are endless, and this is a take I created to make a robust recipe that can serve as a side or a dish on its own.

I’m sure some people will debate me on this being BLT. Several years ago I shared our favorite hacks for great bacon, lettuce and tomato sandwiches. I shared a photo in which we used spinach in a BLT, and several people cried foul on a social media post we made, saying it’s not a BLT if there’s no lettuce.

Well, I’m here again with a BLT recipe without lettuce. But would you really want lettuce in a pasta salad that sits in the fridge to marinate? I don’t. That’s where the parsley comes in to lend some green color and texture. We fully believe in being creative with our recipes!

The bacon adds a nice smoky flavor. And the tomatoes add some pop and freshness.

I can’t get enough of this dish, and if you get creative and make it your own I bet you won’t be able to make enough either.

We always encourage you to take recipes we share, try them and add your own touches to suit your tastes. Just enjoy!

BLT Pasta Salad

What You Need:

2 cups cooked macaroni (or other pasta you prefer)

1/2 cup mayo (We use Duke’s. Use as much or little as you want.)

1/4 cup real bacon bits (half a small package) or more

handful cherry tomatoes halved (about 12)

1 tablespoon parsley

1/2 teaspoon garlic powder

salt and pepper to taste

* paprika or cayenne to taste if desired (Be careful with the cayenne! A little can go a long way. We added too much a time or two and ended up with a spicy dish!)

What You Do:

1. Boil your pasta according to box instructions or your preferred method of doneness.

2. Drain and cool pasta at least 30 minutes.

3. Mix all ingredients together in a bowl with a well-sealing lid.

4. Chill at least three hours or overnight to allow optimal temperature and flavor mixture.

Did you try the recipe? We’d love to know how you tweaked it and what you added or subtracted!

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