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A large platter with a BLT pasta salad with a Buttermilk-herb dressing.

BLT Pasta Salad

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 a creamy, jalapeño-herb dressing. Enjoy this pasta salad to compliment any main course, especially grilled meats and proteins.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Inactive Time 1 hour
Total Time 1 hour 35 minutes
Course Appetizer, Lunch, Salad
Cuisine American, North American
Servings 8 -10 People for an appetizer portion

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!

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  • Last step! If you make this, please leave a review letting us know how it was!

Video

Notes

TIPS:
  1. Dress it Up: Let the dressing chill for at least an hour (or overnight) to enhance the flavours.
  2. 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.
  3. Pasta Perfection: Ensure your pasta is al dente to prevent it from getting mushy when tossed with the dressing and veggies.
  4. Make Ahead: Prepare the components ahead of time and assemble just before serving for optimal freshness.
Keyword bacon and tomato pasta salad, bacon corn pasta salad, bacon lettuce and tomato pasta salad, creamy blt pasta salad, jalapeno dressing recipe, pasta salad with bacon and tomatoes
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