This BLT Pasta Salad is a creamy, chilled side dish filled with tender elbow macaroni, juicy tomatoes, crisp Romaine lettuce, green onions, and smoky crumbled meat. I like making it for BBQs, potlucks, picnics, and easy summer meals because it is flavorful, simple, and always crowd-pleasing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 16 oz box elbow macaroni, cooked and rinsed
1 1/2 cups mayonnaise
3/4 cup sour cream
3 tablespoons granulated sugar
2 tablespoons apple cider vinegar
1 1/2 teaspoons celery salt
1 1/2 teaspoons onion powder
1/2 teaspoon smoked paprika
1 1/2 teaspoons garlic powder
1/4 teaspoon dried dill
1 teaspoon ground black pepper
5 green onions, thinly sliced
4 Roma tomatoes, seeded and diced
1 head Romaine lettuce, thinly chopped
12 slices smoked turkey or beef strips, cooked and crumbled
Directions
In a large mixing bowl, I whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, celery salt, onion powder, garlic powder, smoked paprika, dried dill, and black pepper until the dressing is smooth.
I add the cooked macaroni, sliced green onions, and diced Roma tomatoes, then toss everything until the pasta is evenly coated.
I cover the bowl and refrigerate the pasta salad until I am ready to serve it.
Just before serving, I fold in the chopped Romaine lettuce and crumbled smoked turkey or beef strips.
I toss gently, serve chilled, and enjoy.
Servings and timing
This recipe makes 10 servings.
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Calories: about 420 kcal per serving
Variations
I like adding shredded cheddar cheese for extra richness. I can also use cherry tomatoes instead of Roma tomatoes for a sweeter bite.
For a lighter version, I replace some of the mayonnaise with Greek yogurt. I can also add diced cucumbers, corn, or avocado for more freshness.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. Since the lettuce softens as it sits, I prefer storing the lettuce separately when I make this salad ahead.
I do not reheat this pasta salad because it is meant to be served chilled. Before serving leftovers, I give it a gentle stir and add a little extra mayonnaise or sour cream if the dressing has thickened.
FAQs
Can I make BLT Pasta Salad ahead of time?
Yes, I can make the pasta and dressing mixture ahead of time. I wait to add the lettuce and smoked meat until just before serving so the salad stays crisp.
Can I use a different pasta shape?
Yes, I can use rotini, shells, bowties, or penne. I like elbow macaroni because it holds the creamy dressing well.
How do I keep the lettuce from getting soggy?
I add the chopped Romaine lettuce right before serving. This keeps it fresh and crunchy.
Can I make this salad lighter?
Yes, I can replace part of the mayonnaise with Greek yogurt or use light sour cream.
What can I serve with BLT Pasta Salad?
I like serving it with grilled chicken, burgers, sandwiches, BBQ dishes, or simple picnic meals.
Conclusion
This BLT Pasta Salad is creamy, smoky, fresh, and easy to prepare. I like it because it brings together the comfort of pasta salad with the classic flavors of a BLT, making it a perfect side dish for gatherings, cookouts, and warm-weather meals.
📖 Recipe:
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BLT Pasta Salad
- Total Time: 25 minutes
- Yield: 10 servings
- Diet: Halal
Description
This BLT Pasta Salad is a creamy, chilled side dish packed with tender elbow macaroni, juicy tomatoes, crisp Romaine lettuce, green onions, and smoky turkey or beef strips. It is easy to prepare, flavorful, and perfect for BBQs, picnics, and potlucks.
Ingredients
1 (16 oz) box elbow macaroni, cooked and rinsed
1 1/2 cups mayonnaise
3/4 cup sour cream
3 tablespoons granulated sugar
2 tablespoons apple cider vinegar
1 1/2 teaspoons celery salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon dried dill
1 teaspoon ground black pepper
5 green onions, thinly sliced
4 Roma tomatoes, seeded and diced
1 head Romaine lettuce, thinly chopped
12 slices smoked turkey or beef strips, cooked and crumbled
Instructions
- In a large mixing bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, celery salt, onion powder, garlic powder, smoked paprika, dried dill, and black pepper until smooth.
- Add the cooked elbow macaroni, sliced green onions, and diced Roma tomatoes. Toss until evenly coated with the dressing.
- Cover the bowl and refrigerate until ready to serve.
- Just before serving, gently fold in the chopped Romaine lettuce and crumbled smoked turkey or beef strips.
- Toss lightly, serve chilled, and enjoy.
Notes
Add shredded cheddar cheese for extra richness.
Cherry tomatoes can be used instead of Roma tomatoes for a sweeter flavor.
For a lighter version, replace part of the mayonnaise with Greek yogurt.
Diced cucumbers, corn, or avocado make great additions.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
For best texture, store the lettuce separately and mix in before serving.
If the dressing thickens after chilling, stir in a little extra mayonnaise or sour cream before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 28 mg
