Salads
This BLT pasta salad recipe with the mayonnaise transforms a classic lunch staple into a creamy, satisfying dish that's perfect for picnics or meal prep. The secret lies in crisp celery crowns and smoky bacon that elevate every bite, all bound together by rich mayonnaise.
After years of perfecting this recipe, I've found the right balance of textures and flavors that keep it fresh for days.
What sets this salad apart is the combination of crisp, crunchy celery and tender bacon that adds depth without overpowering. The mayonnaise isn't just a binder—it creates a velvety coating that makes every ingredient shine.
Cooked pasta forms the perfect base, while fresh lettuce and juicy tomatoes bring that classic BLT freshness to every forkful.
The result is a creamy, hearty salad that's far from basic—smoky bacon, crisp celery, and creamy herb dressing come together in perfect harmony. This isn't just a side dish; it's a meal that's ready in under 30 minutes and stays delicious for days when stored properly.
The textures contrast beautifully: crisp celery crowns, tender bacon, and creamy pasta all in one satisfying bite.
Whether you're packing lunches or serving at a summer gathering, this BLT pasta salad delivers restaurant-quality flavor with minimal effort. The mayonnaise keeps everything cohesive while adding richness, and the celery crowns provide that satisfying crunch. Let's make this crowd-pleasing dish that's as delicious as it is easy to prepare.
Ingredients for blt pasta salad recipe with mayonnaise
Six servings of creamy, smoky goodness—your lunch just got an upgrade with crisp celery and tender bacon magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Pasta (e.g., penne or rotini) 🍝 | 12 oz | Cooked al dente, chilled |
| Thick-Cut Bacon 🥓 | 8 oz | Cooked until crispy, chopped |
| Celery Sticks 🧅 | 3 whole | Cut into 1-inch pieces |
| Large Eggs 🥚 | 4 whole | Hard-boiled, chopped |
| Mayonnaise 🥛 | 1 cup | High-quality for creaminess |
| Fresh Lettuce (romaine or iceberg) 🥬 | 4 cups | Chopped into bite-sized pieces |
| Cherry Tomatoes 🍅 | 1 ½ cups | Halved for freshness |
| Red Onion 🧅 | ¼ cup | Thinly sliced, soaking in ice water |
| Fresh Dill 🌿 | ¼ cup | Chopped for herb brightness |
| Fresh Chives 🌱 | ¼ cup | Chopped for freshness |
| Dijon Mustard 🍯 | 1 tbsp | For dressing depth |
| Apple Cider Vinegar 🍎 | 1 tbsp | Balances richness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The bacon is non-negotiable here. Thick-cut from Costco or Trader Joe's gives that perfect smoky crunch, but any quality bacon works. Cook it until crispy—don't skip this step. The celery? Look for stalks that are crisp and white at the core. Organic celery from the store's produce section has fewer strings, which is a game-changer when you're chopping. For the pasta, rotini or penne holds dressing best—no mushy salad here. Cook it just shy of al dente, then shock it in ice water to stop the cooking and keep it firm.
No fresh dill? Substitute with parsley at double the amount—it won't be identical, but it works in a pinch. Short on cherry tomatoes? Grape tomatoes or regular tomatoes work great. The mayonnaise is the star—Duke's or Hellmann's are my go-tos, but anything high-quality will do. For extra richness, add a splash of buttermilk to the mayo. The red onion adds bite, but if you're sensitive to strong flavors, soak it in ice water for 10 minutes to mellow it out. And trust me, the hard-boiled eggs are worth the effort—they add protein and creaminess that store-bought salad mixes can't match.
This salad tastes even better the next day—make it ahead and store in airtight containers. Keeps for 4-5 days in the fridge, but the celery will soften after day 2, so add fresh celery crowns if you're prepping early. For picnics, pack the dressing separately and toss just before serving. The bacon stays crispy for 2 days if stored in a sealed container, but it's best eaten fresh. Divide the salad into portions so you can grab and go—perfect for meal prep Sundays.
Why You'll Love This Recipe
- No Fuss, Big Payoff: I swear by this recipe when I’m too tired to chop much—just cook the bacon, dice the celery (no fancy angles needed), and toss in whatever pasta’s already in my pantry. The eggs and mayo do all the flavor work while I’m doing the dishes.
- Crispy-Salty-Creamy Magic: That thick-cut bacon stays chewy and crispy, the eggs add a rich, velvety bite, and the mayo ties it all together without overpowering. Honestly, the combo is so good I’ll eat it straight from the bowl—no judgment here.
- Lunches for Days: Between us, this salad keeps perfectly for four days in the fridge. I double the batch on Sundays, pack it in jars, and take it to work—no sad wilted greens here. The bacon stays flavorful, the pasta holds its shape, and it’s always a hit.
- Budget Hack That Works: Pasta, eggs, and bacon? Check. Celery lasts forever. This recipe costs me about half what store-bought salads do, and I get twice the portions. Plus, I can stretch it with extra veggies or even canned beans if I’m feeling extra thrifty.
Step-by-step instructions for creamy BLT pasta salad
This isn't your average pasta salad—it's a creamy, smoky masterpiece with crisp celery crowns and perfectly balanced flavors.
Cook and Chill the Pasta
Bring a large pot of salted water to a rolling boil. Add the 12 oz medium pasta (like penne or rotini) and cook until 1 minute before al dente—you want it to finish cooking in the dressing. Drain immediately and rinse under cold water to stop the cooking process. Spread the pasta on a baking sheet and chill in the refrigerator for at least 30 minutes—this prevents a mushy salad later.
I know it seems counterintuitive to cook pasta before assembling, but this step makes all the difference. Chilled pasta absorbs the dressing better and keeps the salad crisp instead of soggy. While it chills, move on to the bacon—it'll be ready when you are.
Create the Smoky Bacon and Herb Dressing
In a large skillet, cook the 8 oz thick-cut bacon over medium heat until deep golden brown and crispy. Transfer to a paper towel-lined plate to drain, leaving the fat in the skillet. Chop the bacon into ¼-inch pieces and set aside.
In a medium bowl, whisk together the 1 cup mayonnaise, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar. Gradually add the reserved bacon fat (about ¼ cup) while whisking continuously. This fat adds incredible richness and depth to the dressing. Season with 1.5 tsp salt and 0.5 tsp black pepper. The mixture should be smooth and emulsified—if it looks broken, whisk in 1 tsp cold water to help it come together.
Prepare the Crisp Celery Crowns and Fresh Add-Ins
Cut the 3 whole celery sticks into 1-inch pieces and blanch them in boiling water for 30 seconds. Immediately transfer to an ice bath to stop the cooking and maintain their crisp texture. Drain well and pat dry with paper towels.
While the celery chills, halve the 1.5 cups cherry tomatoes and thinly slice the 0.25 cup red onion. Drain any excess water from the onion after slicing. Chop the 4 cups fresh lettuce into bite-sized pieces and place in a large mixing bowl. Add the halved cherry tomatoes and drained red onion slices. The acidity from the vinegar in the dressing will mellow the onion's sharpness, so don't worry about it being too strong now.
Assemble the Creamy BLT Masterpiece
In the same bowl with the lettuce and tomatoes, add the chilled 12 oz pasta, chopped 8 oz bacon, crisp celery pieces, and 4 hard-boiled eggs (chopped into ¼-inch pieces). Pour the herb dressing over everything and gently toss with tongs until everything is evenly coated. Fold in the 0.25 cup fresh dill and 0.25 cup fresh chives just before serving—this keeps their bright flavors intact.
Let the salad sit for 10-15 minutes before serving. This resting time allows all the flavors to meld together beautifully. The celery will stay crisp, the bacon will be perfectly warm, and the dressing will cling to every strand of pasta. Serve immediately while the celery crowns are still at their peak crunch!
Pro Tips For Making Blt Pasta Salad Recipe With Mayonnaise
- Cook bacon low-and-slow: I learned this the hard way—cranking the heat for crispy bacon turns it greasy and chewy in a pasta salad. Instead, cook thick-cut bacon on medium-low until it’s just past crisp (about 12-15 minutes), then drain on paper towels. The rendered fat stays rich but not overwhelming, and the bacon holds its shape when chopped.
- Chop celery small: Skip the big sticks—this isn’t a crunchy garnish, it’s part of the texture. Dice celery into ¼-inch pieces so every bite has that fresh, crisp contrast. (Pro move: Toss the chopped celery with a pinch of salt right away—it softens less when mixed into the mayo later.)
- Drain pasta hot: Cold pasta turns mushy when tossed with mayo. Drain it straight from the boiling water, then rinse briefly under warm (not ice-cold) tap water to stop cooking. Shocking it in ice water is overkill here—you want the pasta to stay al dente and absorb the dressing evenly.
- Add eggs last: Hard-boil your eggs, peel them, and let them cool completely before mixing. Tossing them in warm pasta salad makes them sweat and turn rubbery. Chop them just before serving so they stay firm—this is a BLT salad, not egg salad. (Bonus: Save time by boiling eggs while the bacon cooks.)
Essential equipment for blt pasta salad recipe with mayonnaise
Mixing Essentials
You'll need a large mixing bowl (I use a 16-cup Pyrex—it's sturdy and easy to toss) to combine all ingredients. A pair of tongs is essential for gently folding everything together without mashing the celery or tomatoes.
For the dressing, a medium whisk bowl (like OXO's 12-cup version) ensures smooth emulsification. 🥄
Bacon Cooking Tools
Cook the bacon in a 10-inch cast-iron skillet—it distributes heat evenly and gets crispy edges. A paper towel-lined plate is non-negotiable for draining fat.
For chopping, a sharp chef's knife (I love Mercer Culinary's 8-inch) and a cutting board (like John Boos 12x18-inch) make quick work of bacon and celery. 🔪
Celery Prep Gear
Blanching celery requires a small pot (I use a 3-quart saucepan) and an ice bath bowl (a large stainless-steel mixing bowl works). A fine-mesh strainer (like OXO Good Grips) drains excess water efficiently. For drying, grab paper towels—no fancy tools needed here! 🧅
Dressing Emulsification
For the mayo dressing, a hand mixer (like KitchenAid's 5-speed) or a whisk (I prefer OXO's ergonomic version) ensures a silky texture. If the dressing breaks, a small measuring cup helps add 1 tsp cold water to rebind it.
A measuring spoons set (like OXO's 12-piece) keeps Dijon and vinegar precise. ✨
Storage Containers
Store leftovers in airtight containers (I use Glasslock 32-ounce containers) to keep celery crisp. For picnics, Bentgo bento boxes portion the salad neatly. A salad spinner (like OXO's) revives wilted lettuce if you prep ahead. Label containers with dates to track freshness! ❄️
Nutrition facts
Frequently asked questions
Can I make this BLT pasta salad without mayo?
The mayonnaise is what creates that creamy, cohesive texture that makes this salad special. For a lighter version, you could replace half the mayo with Greek yogurt, but the flavor and texture will be noticeably different. If you're avoiding mayo entirely, consider a vinaigrette base with olive oil instead.
How do I keep the celery from getting soggy?
Blanching the celery first is key—it keeps it crisp even after mixing. Always drain it well and pat it dry before adding to the salad. If you're prepping ahead, store the celery separately and add it just before serving. The chilled pasta and dressing should stay in an airtight container.
What's the best pasta shape for this recipe?
Penne or rotini work perfectly because their ridges hold the creamy dressing well. Avoid long, thin pasta like spaghetti—it can get mushy. If you prefer something different, try fusilli or farfalle, but test the recipe first to ensure it holds up to the mayo-based dressing.
Can I make this salad ahead of time?
This salad tastes even better the next day. Store all components (except celery) in an airtight container for 4-5 days. Keep the celery crowns separate and add them fresh when ready to serve. The bacon stays crispy for 2 days if stored properly, but it's best eaten fresh.
What if I don't like red onion?
No problem! Swap it for green onions or shallots for a milder flavor. If you prefer no onion at all, simply omit it—the salad will still be delicious. The vinegar in the dressing helps balance other flavors, so you won't miss it much.