Over-The-Top BLT Pasta Salad Recipe

Gather the over-the-top BLT pasta salad ingredients

For this dish, choose a curly, short pasta like radiatore or fusilli. The curves and grooves of these shapes help the sauce (or in this case, the dressing) adhere to the pasta. It's also important that the pasta is robust enough to withstand mixing without breaking or becoming mushy. You'll need a pound of thick-cut applewood smoked bacon (or your preferred type). Kinnaird favors romaine lettuce for this salad, as it wilts less and offers more flavor compared to green leaf or iceberg varieties. A mix of grape or cherry tomatoes in various colors not only enhances the visual appeal but also provides a firm exterior and juicy interior that complements the salad well.

To prepare the bacon mayo dressing, gather a couple of very fresh egg yolks, some avocado oil, whole grain mustard, apple cider vinegar, smoked paprika, freshly cracked black pepper, and kosher salt. The mayo can be quickly blended in a food processor, using the right ingredient ratios to create a pourable dressing. Ensure all ingredients are at room temperature and add the fats in a slow drizzle for proper emulsification. Finally, top the pasta salad with toasted sourdough breadcrumbs made from about three slices of bread (yielding approximately one cup of fresh crumbs) and some chopped fresh chives.

Step 1: Preheat the oven

Set the oven temperature to 375°F.

Step 2: Boil water for the pasta

Heat a large pot of water until it reaches a rolling boil, adding 1 tablespoon of kosher salt.

Step 3: Cook the pasta

Incorporate the pasta and cook until it is just al dente (avoid overcooking).

Step 4: Drain and rinse the pasta

Quickly drain the pasta and rinse it under cold water.

Step 5: Toss the pasta with avocado oil

Move the pasta to a large bowl and mix in 1 tablespoon of avocado oil.

Step 6: Chill the pasta

Cool the pasta until it's time to use it.

Step 7: Prepare a baking sheet

Prepare a baking sheet by lining it with parchment paper and place a rack on top that fits.

Step 8: Add the bacon to the pan

Place the bacon strips on the rack and onto the pan, if necessary.

Step 9: Bake the bacon

Bake for 10 minutes, then flip the slices and continue baking for another 10-15 minutes.

Step 10: Cool the bacon

Take the pan out of the oven and let it cool down.

Step 11: Pour off some of the bacon grease

Transfer ¼ cup of rendered bacon grease from the pan into a glass jar or another heat-resistant container, then allow it to cool to room temperature in the refrigerator.

Step 12: Add the bread to the food processor

To prepare the breadcrumbs, break the bread into smaller chunks and put them in the bowl of a food processor.

Step 13: Make the breadcrumbs

Blend until you achieve a fine crumb texture.

Step 14: Heat a saute pan

Warm 1 tablespoon of avocado oil in a sauté pan over medium heat.

Step 15: Cook the breadcrumbs

Incorporate the breadcrumbs and cook, stirring often, until they turn a rich golden brown (approximately 5 minutes). Take off the heat and let cool.

Step 16: Whisk the oil and bacon fat together

To prepare the bacon mayo dressing, combine the remaining ½ cup of avocado oil with the cooled bacon fat in a small bowl, whisking them together.

Step 17: Add mayo ingredients to food processor

In the food processor bowl (cleaned to eliminate any leftover crumbs), combine the egg yolks, mustard, vinegar, paprika, black pepper, and the remaining ½ teaspoon of kosher salt.

Step 18: Drizzle the fats into the dressing

While the food processor is operating, gradually pour in the mixture of avocado and bacon fat until the blend emulsifies and becomes thick. Once ready, transfer the mayonnaise dressing to a jar or another container and refrigerate for approximately 20 minutes.

Step 19: Chop the bacon

Cut the bacon into smaller bits.

Step 20: Chop the romaine

Tear or finely dice the romaine.

Step 21: Add the tomatoes and chives to the pasta

To prepare the salad, mix the tomatoes and chives into the cooled pasta.

Step 22: Fold in the romaine

Carefully incorporate the shredded romaine.

Step 23: Add the bacon mayo dressing

Drizzle the bacon mayo dressing to cover.

Step 24: Add the bacon

Include the bacon.

Step 25: Add half of the breadcrumbs

Complete with half of the toasted breadcrumbs.

Step 26: Serve the over-the-top BLT pasta salad

Dish out the extravagant BLT pasta salad into bowls and top with a dusting of the leftover breadcrumbs.

Can I make this BLT pasta salad in advance?

While this extravagant BLT pasta salad is best enjoyed soon after it's put together, there are numerous steps you can take in advance to simplify the process. For starters, you can prepare the breadcrumbs a day or two ahead of time, store them in an airtight container, and quickly refresh them in a hot pan if necessary. The bacon can also be cooked in advance, then re-crisped in the oven or air fryer before being chopped and added to the salad just before serving.

You can chop the lettuce and tomatoes several hours prior to assembly and keep them in the refrigerator. The bacon mayo dressing can be stored in a well-sealed container (like a glass jar) and will stay fresh for up to five days. Additionally, the pasta can be cooked a day ahead, tossed with avocado oil, and kept chilled until you're ready to assemble everything. For the best texture, add the bacon and breadcrumbs right before serving to maintain their crispiness.

Is it safe to use raw egg yolks in the bacon mayo?

The raw egg yolks utilized in crafting homemade mayonnaise—such as this bacon mayo dressing—play a crucial role in emulsifying the mixture, resulting in a smooth and creamy consistency. However, incorporating raw eggs in recipes like this does pose some risk. The CDC reports that salmonella is a leading cause of foodborne illness in the US, with approximately 1 in 20,000 commercially produced eggs potentially coming from infected hens.

Fortunately, there are several strategies to mitigate this risk, including proper refrigeration and careful handling and storage of the eggs. Kinnaird emphasizes the importance of using the freshest eggs available when preparing homemade mayo and relies on the vinegar to help stabilize the mixture and combat any potential bacteria. Keeping the bacon mayo dressing refrigerated at all times and properly wrapping and chilling any leftover salad will further reduce risk. Another alternative is to use pasteurized eggs to prevent contamination.