BLT Pasta Salad with a creamy jalapeño-herb dressing.
This vibrant salad is the perfect side dish for long weekends and backyard BBQs, combining the best of fresh garden veggies with smoky bacon and the creamy, jalapeño-herb dressing.
Whether hosing an event or looking for something to bring to a potluck, this salad is sure to impress.
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Jalapeño-Herb Dressing
- Fresh basil
- Fresh cilantro
- Jalapeño
- Dijon mustard
- Freshly squeezed lemon juice
- Garlic clove
- Green onions
- Kosher salt
- Black pepper
- Greek yogurt
- Mayonnaise
- Buttermilk
Pasta Salad
- Corn
- Salt
- Short cut pasta of your choice
- Grana Padano
- Romaine lettuce
- Radicchio
- Cherry tomatoes
- Zucchini
- Cooked bacon
- Chives, optional
See recipe card for quantities.
Instructions
Prepare the Dressing
Place the basil, cilantro, jalapeño, Dijon, lemon juice, garlic, green onions, salt, and pepper in a food processor, with the steel blade. Blitz for 20 to 30 seconds.
Add the yogurt, mayonnaise, and buttermilk, then blend until smooth. Pour the dressing glass jar with a tight-fitting lid, then refrigerate for an hour before using. This is a good time to prep your veggies and cook your bacon.
Cook the Corn
Bring a large pot of water to a boil. Place the corn in and boil for 3 to 5 minutes or until the corn is tender and bright yellow. Use tongs to remove the corn to a plate to cool before slicing off the kernels. Keep the water on a boil.
Cook the Pasta
Add salt to the boiling water, then boil the pasta until al dente for 9 minutes or as per the package directions. Drain.
Assemble the Salad
In a large bowl, toss together the hot pasta with the Grana Padano and half the dressing.
Gently mix in the lettuce, radicchio, tomatoes, corn, and zucchini to combine.
When ready to serve add the bacon and toss to combine. Then sprinkle with fresh chives, and more grated Grana Padano if desired.
Delicious served at room temperature or cold. Enjoy!
Tips for the Perfect Pasta Salad:
Dress it Up: Let the dressing chill for at least an hour (or overnight) to enhance the flavours.
Corn Tips: Fresh corn is best, but frozen corn can be a quick alternative. Just thaw, cook and pat dry before adding to the salad.
Pasta Perfection: Ensure your pasta is al dente to prevent it from getting mushy when tossed with the dressing and veggies.
Make Ahead: Prepare the components ahead of time and assemble just before serving for optimal freshness.
Watch how this recipe was made here
Equipment Used
Prepared on my Hestan Dual Fuel Range. Tender corn and al dente pasta prepared in the Hestan Culinary 8Qt Stockpot using the Pasta Insert. While the perfectly crispy bacon was cooked in the oven using Convection Bake and the medium sheet pan. Proud Hestan and Hestan Culinary. Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
BLT Pasta Salad
Ingredients
Dressing
- ½ cup fresh basil
- ½ cup fresh cilantro
- 1 jalapeño seeded, if desired, diced
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 garlic clove chopped
- 2 green onions white and green parts, chopped
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ½ cup plain Greek yogurt
- ⅓ cup mayonnaise
- ¼ cup buttermilk
Pasta salad
- 2 cups boiled corn approximately 3 ears
- 1 tablespoon salt
- 1 pound fusilli or short cut pasta of your choice
- ½ cup Grana Padano plus more for serving
- 1 head romaine lettuce shredded
- 1 radicchio shredded
- 2 cups cherry tomatoes halved
- 1 zucchini diced
- 8 slices cooked bacon crumbled
- Chives chopped for garnish, optional
Instructions
Prepare the Dressing
- Place the basil, cilantro, jalapeño, Dijon, lemon juice, garlic, green onions, salt, and pepper in a food processor, with the steel blade. Blitz for 20 to 30 seconds.
- Add the yogurt, mayonnaise, and buttermilk, then blend until smooth. Pour the dressing glass jar with a tight-fitting lid, then refrigerate for an hour before using. This is a good time to prep your veggies and cook your bacon.
Cook the Corn
- Bring a large pot of water to a boil. Place the corn in and boil for 3 to 5 minutes or until the corn is tender and bright yellow. Use tongs to remove the corn to a plate to cool before slicing off the kernels. Keep the water on a boil.
Cook the Pasta
- Add salt to the boiling water, then boil the pasta until al dente for 9 minutes or as per the package directions. Drain.
Assemble the Salad
- In a large bowl, toss together the hot pasta with the Grana Padano and half the dressing. Gently mix in the lettuce, radicchio, tomatoes, corn, and zucchini to combine.
- When ready to serve add the bacon and toss to combine. Then sprinkle with fresh chives, and more grated Grana Padano if desired.
- Delicious served at room temperature or cold. Enjoy!
Rate this Recipe
- Last step! If you make this, please leave a review letting us know how it was!
Video
Notes
- Dress it Up: Let the dressing chill for at least an hour (or overnight) to enhance the flavours.
- Corn Tips: Fresh corn is best, but frozen corn can be a quick alternative. Just thaw, cook and pat dry before adding to the salad.
- Pasta Perfection: Ensure your pasta is al dente to prevent it from getting mushy when tossed with the dressing and veggies.
- Make Ahead: Prepare the components ahead of time and assemble just before serving for optimal freshness.
Such a perfect combo of flavours for an great summer salad.
Thanks so much Shanley!
We will be making this salad on repeat all summer long! 🙂
Have a great day,
Elaine & James
Perfect summer salad with so many great flavours.
Thanks Shanley,
We think so too and we’ve been making it on repeat for the past few weeks! lol
Have a great day!
Elaine & James
I can’t wait to make this! Summer in a bowl!
Thanks Debb,
This salad is a crowd-pleaser!
Have a great day 🙂
Elaine & James