BLT Pasta Salad Recipe

By Tyla | Last modified on May 14, 2026

Featured in: Side Dishes

Experience a vibrant twist on the classic BLT with this fresh and flavorful BLT Pasta Salad. Combining perfectly cooked farfalle pasta with crispy tempeh bacon and a medley of colorful vegetables, this salad brings summer to your plate in every bite.

Whether served as a light lunch or a delicious side dish at your next barbecue, this salad is both satisfying and refreshingly simple to make. The bright dressing infused with garlic and herbs ties everything together beautifully for a dish that’s sure to please.

Why You’ll Love This Recipe

Combines the beloved flavors of BLT into a unique pasta salad format for a fun, savory meal.
Uses tempeh bacon to offer a crispy, plant-based alternative packed with protein.
Includes fresh vegetables and a zesty herb dressing, perfect for warm weather.

Ingredients

Farfalle Pasta: 12 ounces of bow-tie shaped pasta providing a perfect texture and shape to hold the dressing.
Extra-Virgin Olive Oil: ¼ cup adds a rich, fruity base to the tangy dressing.
Red Wine Vinegar: 3 tablespoons for a sharp, acidic bite that balances the richness.
Garlic Cloves: 3 minced cloves contribute a fragrant and savory depth.
Dried Oregano: 1 teaspoon offers a subtle earthy and slightly minty aroma to the dressing.
Dried Parsley: 1 teaspoon introduces mild herbaceous notes enhancing freshness.
Sea Salt: ¾ teaspoon to season and bring out the flavors of all ingredients.
Tempeh Bacon: Broken into small pieces to provide a flavorful, smoky, and crispy protein element.
Cherry Tomatoes: 2 cups halved for juicy bursts of natural sweetness and color.
Sun Dried Tomatoes: ⅓ cup chopped adding a concentrated tomato flavor with chewy texture.
Cucumber: 1 cup thinly sliced for cool crunch and refreshing contrast.
Red Onion: ½ cup thinly sliced to deliver a mild, sharp bite and vibrant color.
Avocado: 1 thinly sliced adding creamy texture and healthy fats.
Fresh Arugula: ½ cup gives a peppery green note and subtle bitterness for balance.

Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package instructions until just past al dente. Cooking slightly beyond al dente ensures the pasta remains pleasantly tender when mixed with the dressing and other ingredients.
Prepare the Dressing: While the pasta cooks, whisk together extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, dried parsley, and sea salt in a large bowl. This combination creates a bright, herby dressing that infuses the pasta and salad ingredients with fresh and tangy flavors.
Toss Pasta with Dressing: Drain the cooked pasta well and immediately add it to the bowl containing the dressing. Toss thoroughly to coat every piece with the flavorful dressing, allowing the pasta to absorb the herbs and garlic for enhanced taste.
Add Tempeh Bacon and Vegetables: Fold in the broken tempeh bacon, halved cherry tomatoes, chopped sun dried tomatoes, sliced cucumber, and red onion. Toss gently so the salad ingredients are evenly distributed and combined, blending distinct textures and flavors harmoniously.
Incorporate Avocado and Arugula: Carefully mix in the thinly sliced avocado and fresh arugula last. These delicate components add creamy richness and a peppery bite, so fold them in gently to maintain their texture and vibrant appearance.
Season and Serve: Taste the salad and adjust seasoning as needed with extra salt or vinegar. Serve immediately to enjoy the freshest flavors, or chill slightly for a cool, refreshing salad experience perfect for summer meals.

You Must Know

Cook the pasta slightly beyond al dente to prevent it from becoming too firm once chilled.
Adding avocado last preserves its creamy texture and avoids browning.
Tempeh bacon not only adds protein but a smoky crunch that replicates traditional bacon flavor.

Storage Tips

Store any leftover BLT pasta salad in an airtight container in the refrigerator for up to 2 days. To maintain the avocado’s freshness, drizzle a little lemon juice on slices before storing or add avocado fresh when ready to serve.

Serving Suggestions

Serve this salad chilled alongside grilled meats or fish for a complete summer meal. It also pairs well with crusty bread or a light soup for a balanced lunch.

Professional Tips

Use high-quality extra virgin olive oil for the best flavor in the dressing.
Try adding fresh basil for a sweeter herb note if desired.
Sun dried tomatoes can be substituted with roasted red peppers for a milder flavor.

FAQs

How to make BLT pasta salad?: Cook and cool rotini pasta, toss with crispy bacon, halved cherry tomatoes, chopped romaine lettuce, and a creamy ranch or mayo dressing. Season and serve chilled.
What goes with blt pasta salad?: Grilled chicken, corn on the cob, burgers, sandwiches, or any summer cookout dish.
what molly made blt pasta salad?: Molly’s version uses rotini, bacon, tomatoes, romaine, avocado, and a tangy homemade ranch dressing — fresh and crowd-pleasing.
What to serve with BLT pasta salad?: Serve as a side with grilled meats, hot dogs, or as a standalone light lunch.
A Bird and a Bean BLT pasta salad?: A popular blog version that uses bowtie pasta, crispy bacon, tomatoes, lettuce, and a light mayo-based dressing — simple and delicious.