Recipe of the Month – BLT Pasta Salad

Up close side shot of easy BLT Pasta Salad recipe in a white bowl with one fork spearing pasta

I saw this recipe on Facebook. Oh, my, it looks so good! I can’t wait to try it. I’m not sure about the lemon chive dressing as lemon isn’t my favorite, but I’m willing to give it a try. This recipe comes from the Carlsbad Cravings website. They say it is great for a potluck. With Spring here and the nice weather outside, we will be getting out soon with friends and family. I can’t wait to try this recipe.




  • 12 oz. mini Farfalle pasta (or other small pasta like medium shells)
  • 1/2 pound (½ bunch) asparagus tough ends removed then cut into 1” pieces
  • 1 cup frozen petite peas thawed
  • 1 yellow bell pepper chopped
  • 1 pint cherry tomatoes quartered
  • 4 cups roughly chopped romaine lettuce*
  • 1/2 cup freshly grated Parmesan cheese
  • 8 oz. thick cut bacon cooked and chopped


  • 2/3 cup mayonnaise
  • 1/3 cup olive oil
  • 2 tablespoon red wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon freshly grated lemon zest (approx 1 lemon)
  • 1 tablespoon Dijon mustard 
  • 3/4 teaspoon salt 
  • 1/2 tsp EACH sugar, dried oregano, dried parsley, pepper
  • 1/4 cup chopped fresh chives may sub 1 tablespoon dried


  • Whisk together all of the Lemon Chive Dressing ingredients. Refrigerate until ready to use.**
  • Cook pasta in generously salted water just short of al dente, then add the asparagus to the pot and cook with the pasta for 1 more minute. Drain the pasta and asparagus, rinse with cold water then toss with a drizzle of olive oil to keep pasta from sticking.


  • Add all of the salad ingredients to a large bowl. Once pasta has cooled, add Lemon Chive Dressing and toss until evenly coated. Season with additional salt and pepper to taste (I like more pepper). Serve immediately.


  • Add pasta, asparagus, peas, bell peppers and cherry tomatoes to a large bowl and toss with half of the dressing once the pasta has cooled. Cover with plastic wrap and refrigerate. Refrigerate the lettuce, bacon and Parmesan separately.
  • When ready to serve, add the lettuce, bacon and Parmesan and the remaining dressing and toss until evenly combined. Taste and add a splash more lemon if desired and salt and pepper to taste (I like more pepper).

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