Whether you take this quick and easy BLT pasta salad on a picnic, stuff it into a lunch box or take it to a potluck it will be a winner.
From A BLT Sandwich to Pasta Salad!
I was always too lazy to take lunch to work when I lived in the UK.
But if I was out picking up lunch to eat at my desk I would pick up one of two things, a BLT sandwich or a pasta salad.
This recipe combines those two things and it works incredibly well. It takes little to no time and everyone seems to love it.
This is not the first time I have used classic flavours from elsewhere in a pasta salad, I have a Nicoise pasta salad too!
I usually eat this recipe for lunch over a couple of days.
It is fine in the fridge for 3-5 days although it benefits from being eaten at room temperature rather than chilled.
Hot Sauce, Really?
Yup, you bet ya!
My love of a little bit, or a lot of heat in my food is well documented here.
I shifted to sweet chilli sauce on my bacon butties nearly 15 years ago!
A bit of sweet spiciness is the perfect contrast to the salty bacon. It also complements the sour edge that you get from mayonnaise.
It aint just this pasta salad though, I even add chilli sauce to my BLT sandwich too.
For this recipe I usually use sriracha sauce, but you should use something you like!
Recipe Hints and Tips.
As you can see from the video for this BLT Pasta Salad, it is stupidly simple to make.
But there are a few hints that can help make this recipe as good as it can be.
I’ll begin by giving a plug to my homemade mayonnaise recipe. It takes 10 minutes to make and tastes so much better than store bought!
If I am eating this over a couple of days, I set the lettuce aside and add it just before eating.
Leaving it in the pasta salad will lead to limp lettuce and no one like slimy limp lettuce in a BLT!
Next up you should choose your pasta wisely. You don’t want long pasta, it is a pain to eat on the fly.
You also do not want tubes, mayonnaise simply isn’t fluid enough to coat the inside.
You want something with plenty of surface area, I went with fusilli. The same pasta that I use in my smoked mackerel pasta.
But farfalle or conchiglie both work really well with this recipe.
Finally, make sure that you salt your pasta water well!
I use 1 tablespoon of salt to 4 litres of water as my benchmark.
- 175 g Dried Pasta
- 150 g Cherry Tomato
- 125 g Smoked Bacon
- 1 Baby Gem Lettuce Heart
- 50 g Mayonnaise
- 1-2 Tbsp Hot Sauce
- Salt to Taste
- Pepper to Taste
- Cook your pasta as per the instructions on the packet in lots of salty water.
- When the pasta is cooked drain and allow to cool for 10-15 minutes.
- Cut the bacon into 3mm wide strips.
- Cut the cherry tomatoes into quarters.
- Shred the lettuce.
- Heat a dry pan over a medium/high heat and cook the bacon until crispy.
- Add in the tomatoes and toss around for 1 minute.
- Remove from the heat and allow to cool for 3-4 minutes.
- Mix together the mayonnaise and hot sauce.
- Add the pasta and stir, then add in the remaining ingredients and mix together.
- The final dish should be salty enough but I like to add lots of black pepper.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 311Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 36mgSodium: 943mgCarbohydrates: 16gFiber: 2gSugar: 2gProtein: 14g