BLT Caesar Pasta Salad: The Ultimate Summer Side Dish
This BLT Caesar Pasta Salad combines all the flavors you love from a classic BLT sandwich and Caesar salad in one irresistible dish. Crispy bacon, fresh romaine lettuce, juicy cherry tomatoes, and tender pasta are tossed in a creamy, garlicky Caesar dressing and topped with Parmesan cheese and crunchy croutons. Perfect for summer gatherings, potlucks, and meal prep, this crowd-pleasing salad is easy to make and even easier to devour. It’s the kind of recipe that gets requested again and again!
- Prep Time: 20 minutes
- Cook Time: 20 minutes (includes cooking pasta and bacon)
- Total Time: 40 minutes (plus 1 hour chilling time)
- Yield: 8 servings (as a side dish) or 4-6 servings (as a main course)
- Category: Salad / Side Dish / Main Course
- Method: Mixing / Tossing / Baking (for bacon)
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Salad:
- 1 pound rotini pasta
- 1 pound thick-cut bacon
- 1 large head romaine lettuce (about 8 cups chopped)
- 2 cups cherry tomatoes, halved
- 1 cup shredded Parmesan cheese
- 1/2 cup finely diced red onion (optional)
- 1 cup croutons
For the Caesar Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup freshly grated Parmesan cheese
- 3 tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 3-4 cloves garlic, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon anchovy paste (optional)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Cook pasta in heavily salted boiling water until al dente according to package directions. Reserve 1/2 cup pasta water, drain (don’t rinse), and spread on a baking sheet to cool.
- While pasta cooks, bake bacon at 400°F on a parchment-lined baking sheet for 15-20 minutes until crispy. Cool and chop into bite-sized pieces.
- Make Caesar dressing: Whisk together mayonnaise, sour cream, Parmesan, lemon juice, Worcestershire sauce, garlic, Dijon mustard, anchovy paste, pepper, and salt. Adjust consistency with reserved pasta water if needed. Refrigerate until ready to use.
- Prep vegetables: Wash and thoroughly dry romaine, then chop into bite-sized pieces. Halve cherry tomatoes. Finely dice red onion if using.
- In a large bowl, combine cooled pasta, two-thirds of the bacon, half the romaine, tomatoes, red onion, and half the Parmesan cheese.
- Add two-thirds of the Caesar dressing and toss until well combined. Adjust consistency—add more dressing if it looks dry.
- Fold in remaining romaine lettuce. Top with reserved bacon, remaining Parmesan, and croutons.
- Refrigerate for at least 1 hour before serving. Toss again and adjust seasoning before serving.
Notes
- Pasta absorbs dressing as it sits—keep extra dressing on hand to refresh before serving
- For crispier bacon, add it just before serving rather than mixing in advance
- Croutons stay crunchier if added at serving time
- Add avocado only at serving time to prevent browning
- Can substitute turkey bacon for pork bacon
- For a lighter version, use light mayo and sour cream
- Store components separately if making more than 8 hours ahead for best results