This BLT Pasta Salad is a vibrant twist on a classic sandwich, blending creamy, crunchy, and smoky flavors in every bite. Juicy cherry tomatoes, crisp bacon, and fresh lettuce mingle with tender pasta, creating a dish that’s both hearty and refreshing. Perfect for picnics or weeknight dinners, it’s ready in just 50 minutes, making it a fuss-free crowd-pleaser.
The creamy dressing ties everything together, while the bacon adds a savory depth that’s impossible to resist. Each forkful offers a delightful mix of textures—soft pasta, crisp lettuce, and bursts of tomato sweetness. It’s a salad that feels indulgent yet light, proving comfort food can be both satisfying and fresh. You’ll love how effortlessly it comes together!
Fresh & Flavorful Ingredients
- 1
- 2 ounces farfalle pasta (or substitute with penne or fusilli)
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar (apple cider vinegar works too)
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- ¾ teaspoon sea salt (adjust to taste)
- Tempeh Bacon, broken into small pieces (or use regular bacon for a non-vegan option)
- 2 cups halved cherry tomatoes
- ⅓ cup chopped sun-dried tomatoes
- 1 cup thinly sliced cucumber
- ½ cup thinly sliced red onion
- 1 avocado, thinly sliced (add just before serving to prevent browning)
- ½ cup fresh arugula (spinach or mixed greens are great substitutes)
Simple Step-by-Step Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package directions, or until slightly past al dente. Drain and set aside.
- Prepare the dressing: In the bottom of a large bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, parsley, and sea salt until well combined.
- Combine pasta and dressing: Add the cooked pasta to the bowl with the dressing and toss until evenly coated.
- Add the mix-ins: Gently fold in the tempeh bacon, cherry tomatoes, sun-dried tomatoes, cucumber, and red onion. Toss to combine.
- Finish with avocado and arugula: Just before serving, add the sliced avocado and fresh arugula. Gently mix to avoid mashing the avocado.
- Season and serve: Taste and adjust seasoning if needed. Serve immediately for the best texture and flavor.
Perfect Pairings: Serving Suggestions
This BLT Pasta Salad is a star on its own, but it pairs beautifully with grilled chicken, garlic bread, or a simple green salad for a heartier meal. For a summer gathering, serve it alongside lemonade or iced tea for a refreshing combo. It’s also a great addition to potlucks or picnics—just pack it in a sealed container and enjoy!
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days. If the avocado starts to brown, simply remove those pieces before serving. This salad is best enjoyed cold, so there’s no need to reheat it. For meal prep, keep the dressing separate and toss everything together just before eating to maintain the best texture.
Mix It Up: Recipe Variations
Swap the farfalle pasta for penne or rotini if you prefer. Not a fan of tempeh bacon? Try crispy turkey bacon or skip it altogether for a vegetarian option. Add crumbled feta or shredded Parmesan for a cheesy twist, or toss in some roasted red peppers for extra flavor. The possibilities are endless!
Quick Tips: Time-Saving Hacks
To save time, prep the veggies and dressing while the pasta cooks. Use pre-minced garlic and pre-sliced sun-dried tomatoes to cut down on chopping. If you’re in a rush, skip the avocado and arugula—they’re delicious but not essential. This recipe is flexible, so feel free to adapt it to your schedule!
BLT Pasta Salad
Ingredients
- 12 ounces farfalle pasta
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 3/4 teaspoon sea salt
- Tempeh Bacon, broken into small pieces
- 2 cups halved cherry tomatoes
- 1/3 cup chopped sun dried tomatoes
- 1 cup thinly sliced cucumber
- 1/2 cup thinly sliced red onion
- 1 avocado, thinly sliced
- 1/2 cup fresh arugula
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
- Meanwhile, make the dressing. In the bottom of a large bowl, whisk together the olive oil, vinegar, garlic, oregano, parsley and salt.
- Add the pasta and toss. Add the tempeh bacon, tomatoes, sun dried tomatoes, cucumber, onion, and toss again.
- Gently mix in the avocado and arugula. Season to taste and serve.