BLT Bucatini pasta salad offers a fresh alternative for summer gatherings. With crispy bacon, tender bucatini, spinach, ripe cherry tomatoes, and a quick sun-dried tomato dressing, it’s flavorful, easy to prepare, and perfect for feeding a crowd.
BLT Bucatini Pasta Salad
If you love pasta salads, this BLT bucatini is a great addition to your summer repertoire. Instead of a classic sandwich-style BLT, this salad brings the familiar flavors into a substantial, shareable dish. Bucatini holds sauce and bits of bacon well thanks to its hollow center, and the sun-dried tomato dressing lends a tangy richness that complements the salty bacon and fresh tomatoes.
This recipe swaps traditional lettuce for baby spinach to keep the greens tender and resilient after tossing with the warm pasta. Spinach adds color and nutrients without wilting into mush. If you prefer a peppery bite, arugula is a great alternative that brightens the overall flavor.
A generous sprinkle of Parmigiano Reggiano finishes the salad with savory depth. The sun-dried tomato spread used in the dressing provides concentrated tomato flavor and a hint of basil, which pairs especially well with the bacon grease used to flavor the sauce. You can easily adapt the dressing — swap mayo for Greek yogurt or use a light mayonnaise for a tangier or lighter profile.
This salad is customizable: add chopped red onions for crunch and sharpness, sliced avocado for creaminess, or a handful of chopped fresh basil for herbaceous brightness. For a vegetarian version, omit the bacon and add roasted mushrooms or smoked tofu to replicate the savory component.
Serve this pasta salad chilled or at room temperature—both work well for potlucks and picnics. It holds up nicely for several hours without becoming soggy if you toss the pasta with the dressing just before serving and keep the greens lightly mixed in. This makes it a practical, crowd-pleasing option for summer barbecues and holiday gatherings.
BLT Pasta Salad
Al dente bucatini is tossed with fresh vegetables, crispy bacon, juicy tomatoes, and a creamy sun-dried tomato dressing. This satisfying pasta salad is easy to prepare, customizable, and ideal for potlucks, picnics, or family meals.
20 minutes
10 minutes
30 minutes
Ingredients
- 1 pound bucatini
- 2–3 handfuls baby spinach
- 12–15 cherry tomatoes (one container), halved
- ½ pound bacon, fried, chopped, with grease reserved
- ½ cup mayonnaise
- 1 tablespoon sun-dried tomato and basil spread
- ¼ teaspoon garlic salt
- 2 teaspoons reserved bacon grease
- ½ cup Parmigiano Reggiano, grated
Instructions
- Cook the bucatini according to the package directions until al dente. Drain and rinse with cold water to stop cooking and cool the pasta for the salad.
- Halve the cherry tomatoes. In a large bowl, toss the cooled pasta with the baby spinach, halved tomatoes, and chopped bacon.
- In a small bowl, whisk together the mayonnaise, sun-dried tomato and basil spread, garlic salt, and the reserved bacon grease. Adjust seasoning to taste. Mix until smooth and combined.
- Toss the dressing with the pasta mixture until everything is evenly coated. Chill at least one hour to let flavors meld. Before serving, sprinkle generously with Parmigiano Reggiano.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving (estimate):
Calories: 359
Total Fat: 24g
Saturated Fat: 6g
Cholesterol: 40mg
Sodium: 750mg
Carbohydrates: 21g
Fiber: 2g
Sugar: 2g
Protein: 15g
Nutrition data is an estimate. For medical or dietary tracking consult a trusted source.
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Category: Side Dish
Tips, Variations, and Storage
Tips: Cook the bucatini until al dente because it will soften slightly as it chills in the dressing. Reserve a little pasta water if you want to thin the dressing instead of using more mayo. If serving outdoors on a hot day, keep the salad chilled until just before serving to maintain texture and food safety.
Variations: Substitute arugula or romaine for baby spinach for different textures and flavors. Swap mayonnaise for Greek yogurt or a light mayo for a tangier or lower-fat dressing. Add extras like diced red onion, sliced olives, roasted bell peppers, or a handful of fresh basil to personalize the salad.
Make-ahead and storage: This salad is excellent made a few hours in advance. Store covered in the refrigerator for up to 2–3 days. If you plan to keep leftovers, consider storing the dressing separately and tossing it with pasta and greens just before serving to preserve freshness.
Serving suggestions: Serve this BLT bucatini as a side alongside grilled meats, or bring it to potlucks and picnics where it can be enjoyed cold or at room temperature. A light green salad or crusty bread pairs nicely if you want to round out the meal.