blt pasta salad

with creamy basil dressing
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6



  • ½ cup plain Greek yogurt
  • ½ cup mayonnaise
  • ¼ cup apple cider vinegar
  • ¼ cup fresh basil leaves
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  • 1 lb. sliced bacon (about 16 slices)
  • 1 lb. rotini pasta
  • 1 pint cherry tomatoes, halved
  • 1 avocado, diced
  • 6 cups chopped romaine lettuce
  • 3 tablespoons finely chopped fresh chives



  • Pulse in a blender or food processor ½ cup yogurt, ½ cup mayonnaise, ¼ cup apple cider vinegar, ¼ cup basil, 1 clove minced garlic, ½ teaspoon salt, and ¼ teaspoon pepper until emulsified. Set aside.


  • Preheat oven to 400°F with the rack in the middle. Line a sheet pan with aluminum foil, then arrange 1 lb. bacon in a single layer on the sheet pan. Bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Transfer to a paper towel-lined plate. Once cool, crumble the bacon into bite-sized pieces.
  • Meanwhile, bring a large pot of salted water to a boil. Add 1 lb. pasta and cook according to package directions until al dente. Drain and then mix ½ dressing into the warm pasta. Let cool in the refrigerator for 20 minutes.
  • Place the cooled pasta, crumbled bacon, 1 pint halved tomatoes, 1 diced avocado, 6 cups chopped romaine, and 3 tablespoons chopped chives in a large bowl. Pour in the remaining dressing and toss to coat. Cover and refrigerate for at least 30 minutes before serving.


  • Serve with grilled chicken or a sliced rotisserie chicken to complete this meal.


  • Protein: Swap the bacon for crisped pancetta.
  • Vegetarian: Remove the bacon from the recipe and replace it with grilled corn.
  • Gluten-Free: Use gluten-free pasta like Banza.
  • Vegan/Dairy-Free: For dressing, use 1 cup raw cashews + ½ cup water in place of the yogurt. Use a vegan mayonnaise then blend all ingredients, except the herbs, in a high-speed blender until creamy. Add the herbs and pulse to combine. If dressing is too thick, blend in a little water or more oil.


  • Make dressing, cook and crumble bacon, and cook pasta. Store separately in airtight containers in the fridge for up to 5 days.


Calories: 807kcal | Carbohydrates: 65g | Protein: 23g | Fat: 50g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 836mg | Potassium: 733mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1828IU | Vitamin C: 23mg | Calcium: 62mg | Iron: 2mg