BLT Pasta Salad Recipe With Mayonnaise: Crispy Bacon Bites and Creamy Dill Mayo Bliss

This BLT pasta salad recipe with mayonnaise delivers the perfect balance of crispy bacon, creamy dill mayo, and fresh garden vegetables in every bite.

The secret lies in perfectly cooked bacon that stays crispy, a tangy dill mayo that binds everything together, and a mix of crisp vegetables that add freshness and crunch.

I developed this recipe to bring the classic BLT flavors into a satisfying pasta salad that's ideal for picnics, potlucks, or a light summer dinner.

The foundation of this dish is the crispy bacon, which adds a smoky, salty depth that complements the creamy dressing. You'll cook the bacon until it's golden and crisp, then chop it into bite-sized pieces that stay crunchy even after mixing with the other ingredients.

The creamy dill mayo—made with mayonnaise, fresh dill, and a touch of lemon—ties everything together, creating a rich, tangy dressing that coats the pasta and vegetables perfectly. This isn't just a salad; it's a flavor-packed dish that feels indulgent yet fresh.

Once assembled, this BLT pasta salad is a crowd-pleaser with its mix of textures: the crispy bacon, the tender pasta, the crunchy vegetables, and the smooth, creamy dressing.

The bright flavors of the lettuce and tomato cut through the richness of the bacon and mayo, making each bite balanced and satisfying. It's the kind of dish that tastes even better the next day, as the flavors meld and the bacon stays crispy.

Perfect for meal prep, this pasta salad keeps well in the refrigerator for up to three days, making it an ideal make-ahead dish for busy weeks. Whether you're packing lunches or bringing a dish to a gathering, this BLT pasta salad is sure to disappear quickly.

Let's get started on creating this delicious, no-fuss meal that brings the flavors of a classic BLT sandwich into a refreshing, handheld salad.

Ingredients for blt pasta salad recipe with mayonnaise

Crispy bacon, creamy dill mayo, and fresh veggies—this BLT pasta salad has it all.

The bacon is non-negotiable here. Thick-cut stays crispy when chopped, and Oscar Mayer or Applewood smoked are my go-tos—whatever you grab, just don’t skip the thick kind. Cook it until golden and crisp, then chop it into bite-sized pieces. The dill matters too—fresh from the grocery store’s produce section is best, but if you’ve got dried, double the amount and toast it in a dry pan for 30 seconds to wake up the flavor. The pasta? Rotini or penne holds dressing best—Trader Joe’s has great options if you want to splurge.

No thick-cut bacon? Regular bacon cooked extra long works, but it’ll be softer. Fresh dill missing? Substitute with parsley or chives—they’re milder but still add brightness. The mayo is the backbone of this salad, so Hellmann’s or Duke’s are solid choices, but anything with a clean taste works. For the veggies, whatever’s freshest in your fridge is perfect—just keep the textures varied. The red onion adds a little bite, but skip it if you’re serving kids (or sensitive eaters). The apple cider vinegar is key for balancing the richness—Bragg’s is my favorite, but any good-quality vinegar does the trick.

This salad tastes even better the next day—3-4 days in the fridge, honestly. Store it in an airtight container with a paper towel on top to keep the veggies crisp. The bacon stays crispy if you add it right before serving, but if you’re prepping ahead, keep it separate and toss it in just before eating. Portion into jars for meal prep—dressing on the bottom, pasta and veggies on top so everything gets coated when you shake it up.

Step-by-step instructions for BLT pasta salad with mayonnaise

Here's how to assemble this crispy, creamy masterpiece that keeps well for days.

Start by cooking the 12 oz of rotini or penne pasta according to package directions until it's al dente—about 1 minute less than suggested. This ensures it holds up better when mixed with other ingredients. Drain immediately and rinse under cold water for 10 seconds to stop the cooking process and remove excess starch.

I always shake the colander vigorously to remove all water droplets. Cold pasta absorbs the dressing better and stays crispier in the salad. Let it cool completely before mixing with other ingredients—this prevents the mayonnaise from breaking and keeps the texture perfect.

Cut the 8 oz of thick-cut bacon into ½-inch pieces for even cooking. Place them in a single layer on a baking sheet lined with parchment paper. Bake at 400°F for 15-18 minutes, flipping halfway through, until deep golden brown and crispy.

Don't skip the parchment paper—it prevents the bacon from sticking and makes cleanup easier. I like to press down gently on the bacon pieces during the first minute to prevent curling. Once crisp, transfer to a paper towel-lined plate to drain excess fat. The bacon should be crunchy but not burnt—this is what gives the salad its signature texture contrast.

In a medium bowl, combine the 0.75 cup mayonnaise, 0.33 cup chopped fresh dill, 2 tbsp lemon juice, 1 tbsp apple cider vinegar, 1.5 tsp salt, and 0.5 tsp black pepper. Whisk vigorously for 1 minute until fully incorporated and smooth.

Here's the thing—don't rush this step. The dressing should be thick but pourable, with no visible dill chunks. If it's too thick, add 1-2 tsp of cold water to reach your desired consistency. Taste and adjust seasoning—you want a balance of tangy, creamy, and herby flavors that complement the bacon and pasta.

While the bacon cools, chop the 2 cups romaine lettuce into bite-sized pieces, halve the 1 cup cherry tomatoes, thinly slice the 0.25 cup red onion, dice the 2 celery stalks, and thinly slice the 3 green onions. Add all these to the cooled pasta in a large mixing bowl.

Pour the dill dressing over the pasta and vegetables, then add the crispy bacon. Gently fold everything together using a large spoon or spatula. The goal is to coat every strand of pasta with the creamy dressing while keeping the lettuce and tomatoes intact. Taste and adjust seasoning if needed—sometimes the bacon adds extra saltiness.

Cover the salad and refrigerate for at least 1 hour before serving. This chilling time allows all the flavors to meld together beautifully. The pasta will absorb the dressing more evenly, and the bacon will stay crispy longer.

When ready to serve, give the salad a final toss to redistribute the dressing. The ideal BLT pasta salad should have crispy bacon bites, creamy dill dressing, and crunchy vegetables in every bite. Serve immediately or store in an airtight container for up to 4 days—it actually tastes better the next day as the flavors develop further!

Best sauces and condiments for these flavors

Classic Dill Mayo

The creamy dill mayo is the heart of this BLT pasta salad, and I never compromise on quality here. I use Hellmann's or Duke's mayonnaise because they have a clean, neutral taste that lets the fresh dill and lemon shine.

For extra brightness, I add 2 tbsp fresh lemon juice and 1 tbsp apple cider vinegar—this tangy balance cuts through the richness of the bacon and mayo beautifully. 🌿

Pro tip: If your mayo is too thick, thin it with 1 tsp cold water at a time until it reaches a pourable consistency. The dressing should coat the back of a spoon smoothly without being runny.

Trust me, this makes all the difference in how evenly the flavors distribute throughout the salad.

Spicy Ranch Twist

For a kick, swap out half the mayo for ½ cup buttermilk and add 1 tbsp hot sauce (like Cholula) and 1 tsp smoked paprika.

This creates a tangy, slightly spicy ranch dressing that pairs perfectly with the smoky bacon. The buttermilk adds a subtle tang that brightens the whole dish. 🌶️

If you love heat, sprinkle in ½ tsp cayenne pepper or 1 tsp sriracha directly into the dressing. For a milder version, reduce the hot sauce to ½ tbsp and add ½ tsp garlic powder for depth. This variation is a crowd-pleaser at summer BBQs!

Herb-Infused Olive Oil Dressing

For a lighter option, replace the mayo with a herb-infused olive oil dressing. Whisk together ½ cup extra-virgin olive oil, 2 tbsp lemon juice, 1 tbsp apple cider vinegar, and 2 tbsp finely chopped fresh dill.

Add 1 tsp Dijon mustard and ½ tsp garlic powder for extra flavor. This dressing keeps the salad creamy but with a Mediterranean twist. 💛

This version is perfect if you're watching calories or prefer a lighter texture. The olive oil adds richness without the heaviness of mayo, and the herbs keep the BLT flavors vibrant. It’s also a great option for those who avoid dairy.

Creamy Avocado Lime Dressing

For a fresh, vibrant twist, blend 1 ripe avocado, ½ cup Greek yogurt, 2 tbsp lime juice, 1 tbsp apple cider vinegar, and 2 tbsp chopped fresh dill until smooth.

This creamy, tangy dressing adds a bright contrast to the smoky bacon and pairs beautifully with the crisp vegetables. 🥑

The avocado adds a velvety texture while keeping the salad lighter than traditional mayo-based versions. It’s especially refreshing in summer when you want something bright and zesty. Plus, it adds a pop of green color that makes the salad look as good as it tastes!

Classic BLT Sauce

If you want to stay true to the classic BLT sandwich flavors, mix ½ cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp ketchup, and 1 tsp Worcestershire sauce.

This sauce is rich, tangy, and slightly sweet—just like the sauce in a traditional BLT sandwich. It’s a no-fuss option that still delivers big flavor. 🥓

For extra depth, add ½ tsp onion powder and ½ tsp garlic powder to the sauce. This version is perfect if you love the nostalgic taste of a classic BLT but want it in pasta salad form. It’s simple, satisfying, and always a hit!

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