BLT Pasta Salad Recipe

  • Ready in: 2 hours, 30 minutes
  • Prep time: 30 minutes
  • Chill/Cook time: 2 hours
  • By:
  • Servings: Makes 10-12 servings.

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  • 16 ounces elbow macaroni
  • 1 pound bacon slices, chopped
  • 2/3 cup mayonnaise
  • ½ cup buttermilk
  • 1/3 cup Champagne Garlic Honey Mustard
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper
  • 1 (10.5 ounce) container grape tomatoes, quartered
  • 1 large green bell pepper, chopped
  • 2 cups shredded Cheddar cheese
  • 4 cups finely chopped Romaine lettuce

cooking methods

  • Stovetop


  1. Prepare macaroni according to package directions; rinse with cold water. Drain. Meanwhile, in large skillet over medium-high heat, sauté bacon until crispy. Remove with slotted spoon to clean paper towels; set aside.
  2. In large bowl, combine mayonnaise, buttermilk, Champagne Garlic Honey Mustard, salt and pepper. Whisk until combined.
  3. Stir in macaroni, tomatoes, bell pepper and cheese. Toss to combine. Refrigerate, covered, 1-2 hours or up to overnight.
  4. When ready to serve, stir in Romaine lettuce and bacon.

Makes 10-12 servings.

Make Ahead: Prepare through step 3 up to 12 hours ahead. Refrigerate, covered. Continue with step 4.

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Rated 5 out of 5 by from Fabulous! I've made this for two pot lucks and it's been a great hit! It makes a very large quantity, so you may consider cutting the recipe in half if you have a family of 4 or less for use as a side dish. I had lots of leftovers and ate them for lunch on the following few days.
Date published: 2017-03-17
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