We’ve taken our favorite things from two of our favorite pasta salads to make the Ultimate Summer BLT pasta salad.
The fresh garden veggies are amazing this time of year, especially the tomatoes and corn. It’s the best time of year! We love the ditalini pasta and the dressing in the Tuna pasta salad and almost everything from the avocado BLT pasta salad, so we combined the two to create this BLT pasta salad. As long as it’s still warm outside, we will be grilling, and this pasta salad is a great side dish to go with BBQ.
We made a video to go with the recipe for the full How to:
We love the taste and look of grilled corn on the cob, but sometimes you don’t want to have to fire up the grill just for corn. The solution… the culinary blow torch! We love that thing! You can boil the corn as usual and then just brown up the corn with the culinary blow torch to add the grilled look we all love!
BLT Pasta Salad
- FOR THE DRESSING
- 1 1/2 cups mayo
- 1 tablespoon pickle juice
- 1 tablespoon lemon juice
- 1/2 teaspoon celery salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- SALAD INGREDIENTS
- 1 box ditalini pasta cooked al dente
- 1 small package cherry tomatoes cut in half
- 4 ears of corn on the cob grilled
- 1 avocado sliced and peeled
- 4-5 slices of crispy bacon crumbled
Prepare all ingredients before assembly: grill the corn, wash and slice the tomatoes, cook and crumble the bacon.
Mix the salad dressing ingredients together until well combined.
In a large bowl toss all ingredients together with the salad dressing until completely coated.
Move salad to a serving bowl.
Season with more salt and pepper to taste.
Chill for a few hours until ready to serve.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
Super simple, but packed with flavor. We recently took it to a BBQ with friends, and everyone loved it! The sweet Summer corn is a nice addition.
Don’t miss our other pasta salad favorites: