Some dishes are just synonymous with Summer. BBQ chicken, deviled eggs, hot dogs, and of course pasta salad. If there’s a food table at a cookout or pool party you’ll find my plate piled high with the snacks, finger foods, and side salads. This BLT pasta salad would be a delicious addition to a party spread! The best part is the dressing is made with blended sun-dried tomatoes for extra flavor and making this an extra special side dish!
When I’m creating recipes I’m always looking for a way to “level up” the flavor or make it just a little bit more inspired. So for the dressing here you’re not using just a seasoned mayo or ranch, you’ll be making this gorgeous sun-dried tomato dressing that plays on the tomato part of a BLT and lets you know with each bite that there’s something special going on here.
To make the dressing you’ll need a food processor, blender, or I love using a small compact blender. Add the mayo, sun-dried tomatoes, sour cream, fresh garlic, and seasonings and blend until smooth. You’ll see some specs of the tomatoes and maybe a few larger pieces but that’s OK! This is so good pairing with the salty crispy bacon and the sharp asiago cheese.
MAKE AHEAD AND STORAGE TIPS
If you’re bringing this to a party, or just need to make this ahead of time here’s what to do.
Combine the cheese, cooked chopped bacon, and diced tomatoes in one bowl. In another bowl add the cooked pasta, and finally in another add the dressing. When you’re ready to serve add the fixings to the pasta, cover with the dressing and stir so everything is well coated, then lastly stir in the chopped lettuce.
You want to add the lettuce at the last possible moment so that it stays nice and crisp and doesn’t get soggy.
As for leftovers, this isn’t the best for saving and enjoying later. The lettuce will get wilted and soggy so the best texture and taste is serving the day you make it. That being said, this is so good and savory I doubt you’ll have any leftovers!
Another tip if you’re making this for home and not bringing to a party, combine the fixings, pasta, and dressing in the large bowl and only add the chopped lettuce for each individual serving. That way you can store the main pasta salad in the fridge for days and since you’ll be adding the lettuce per serving it won’t be getting all sad and mushy!
LEFTOVER SUN-DRIED TOMATOES
Since you’ll only be using 1/4 cup of the sun-dried tomatoes to make the dressing you’ll have leftovers. The good news is you can store the leftovers in the fridge! Make sure they are fully covered in the oil in the jar and then store in the fridge for up to 6 months! Although personal preference is eating these within 2 weeks of storing them in the fridge. Below I share two of my favorite pasta recipes that need sun-dried tomatoes!
For more pasta salad goodness, check out more of my favorites!
Taco pasta salad
Buffalo chicken pasta salad
Loaded pasta salad
French dressing pasta salad
And here are some recipe ideas to use the leftover sun-dried tomatoes.
Creamy sun-dried tomato pasta
Marry me pasta
BLT Pasta Salad
The classic BLT sandwich transformed into a loaded pasta salad! The dressing is made from blended sun-dried tomatoes to make this extra flavorful and perfect for Summer parties.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Side Dishes
- Method: Mix
- Cuisine: American
Ingredients
1 box tricolor rotini pasta
1 cup diced Roma tomatoes
3/4 cup diced asiago cheese
6–7 slices of bacon
3 cups chopped romaine lettuce
For the dressing
3/4 cup mayo
1/4 cup sour cream
1/4 cup sun-dried tomatoes, roughly chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cloves of garlic
2 tablespoons red wine vinegar
Instructions
1. Cook the bacon strips until well done and crispy, allow to cool then chop into bite-sized pieces.
2. Cook the pasta according to box directions, then strain and run the noodles under cold water. Add to a large mixing bowl and set aside.
3. Meanwhile to make the dressing, add to a blending device the fresh garlic, mayo, sour cream, sun-dried tomatoes, salt, pepper, garlic powder, and red wine vinegar. Make sure the tomatoes have very little residual oil on them. Blend until smooth. You’ll see some specs and a few pieces of sun-dried tomatoes and that’s OK!
4. Once the noodles are cool, add the cheese, tomatoes, and bacon and stir. Add the dressing and stir so everything is well coated. Just before serving, add the chopped lettuce.
In the post above I’ve included some notes about making ahead and storing leftovers!
Notes
Don’t add the lettuce until you’re ready to serve! If you add it too soon it will become soggy.
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