This Creamy Pesto BLT Pasta Salad became an instant favorite the first warm weekend I tested it for a backyard brunch. I love how it takes the classic bacon-lettuce-tomato idea and stretches it into a hearty, shareable bowl that travels well to picnics and potlucks. I discovered the combination while looking for a make-ahead side that kept its texture after chilling: the pesto folded into mayonnaise gives a glossy coating that clings to each piece of pasta, while fresh basil and baby spinach add herbal brightness that keeps every bite lively.

What makes this salad special is the balance between creamy and fresh — the mayonnaise lends silkiness, pesto deepens the flavor with basil and a hint of cheese and nuts, and juicy cherry tomatoes provide a bright pop. Crisp, chopped bacon delivers the savory, smoky counterpoint that makes people reach for seconds. I often double the batch for weekend gatherings; my neighbors have even asked for the leftovers as a side to bring to family barbecues. This version uses a 12-ounce box of gluten-free pasta so everyone at the table can enjoy it, but I also note easy swaps below for regular durum wheat shapes if you prefer.

Ingredients

• 12 oz box gluten-free pasta: Choose your favorite shape—penne, fusilli, or shells work beautifully. If you prefer standard wheat pasta, a 12-ounce box is a direct swap. Look for high-quality brands that hold shape after chilling (we like Jovial or Barilla's gluten-free lines).
• 1 cup mayonnaise: Use a full-flavored mayo for richness. For a lighter result, try an olive oil–based or light mayo; for egg-free, use vegan mayonnaise.
• 1 tbsp olive oil: Adds silk and helps emulsify the dressing; extra-virgin gives a fresher flavor but any good olive oil will do.
• 1/2 tsp kosher salt: Adjust after mixing—kosher draws flavor differently than table salt, so taste and correct as needed.
• 1/2 cup basil pesto: Jarred or homemade both work. If store-bought, look for one with real pine nuts or walnuts and quality olive oil—it will make a noticeable difference.
• 3 cups baby spinach, chopped: Adds volume and a tender green texture. Chop roughly for even bites that fold into the pasta.
• 1 cup fresh basil, chopped: Fresh basil is essential for the herb aroma—use whole leaves and chiffonade or finely chop if you like smaller ribbons.
• 8 strips bacon, cooked and chopped: Thick-cut bacon gives the best chew and crisp; cook until just crisped for texture contrast.
• 2 cups cherry tomatoes, halved: Sweet, ripe cherry tomatoes give bursts of acidity and color—Roma or grape tomatoes work if cherries are unavailable.

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil and add the pasta. Cook according to the package directions—typically 10–12 minutes for al dente depending on shape. Taste for a firm bite; avoid overcooking since it will chill and firm up. Reserve a cup of pasta water if you want to loosen the mixture later, then drain and spread on a tray to cool slightly for about 10 minutes. Make the creamy pesto dressing: In a mixing bowl whisk together the mayonnaise, olive oil, basil pesto and kosher salt until fully combined and smooth. The oil helps the dressing shine; whisk slowly and taste to adjust salt. If the dressing seems thick, thin with 1–2 tablespoons of the reserved pasta water. Prep the mix-ins: While pasta cooks, halve the cherry tomatoes, chop the basil and baby spinach, and chop the cooked bacon into bite-sized pieces. If your bacon is extra greasy, blot on paper towels to remove excess oil so the salad doesn’t become greasy when chilled. Combine everything: Place the slightly cooled pasta in a large bowl and pour the dressing over it. Add the halved tomatoes, chopped bacon, basil, and spinach. Toss gently but thoroughly so the dressing coats every piece; use tongs or two large spoons to fold the ingredients together. Taste and adjust salt or add a drizzle of olive oil if needed. Chill or serve: Serve immediately at room temperature or refrigerate for at least 1 hour to let flavors marry (recommended for best flavor). If chilling, cover tightly—this salad keeps well for up to 3 days.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain texture, place a paper towel between the lid and the salad to absorb excess moisture. If you plan to serve later, wait to add delicate basil leaves and chopped spinach until just before serving—or reserve a small bunch of fresh basil to stir in after chilling for a fresher look. Reheat not recommended; serve cold or at room temperature. If pasta has absorbed too much dressing after sitting, stir in a tablespoon of olive oil or 1–2 tablespoons of reserved pasta water to revive the gloss.

Ingredient Substitutions

For a lighter version, swap half the mayonnaise for plain Greek yogurt or use an olive oil–based mayonnaise; expect a tangier profile with yogurt. To keep it dairy-free, select dairy-free pesto or make your own with basil, olive oil, garlic and toasted sunflower seeds instead of Parmesan and pine nuts. For vegetarian guests, replace bacon with smoky tempeh crumbles or roasted mushrooms. If you don’t need gluten-free, use any 12-ounce pasta you enjoy—the salad is forgiving across shapes.

Serving Suggestions

Serve as a hearty side alongside grilled chicken or fish, or present it as a main for a light summer supper with a simple green salad and crusty bread. Garnish with extra torn basil leaves, a sprinkle of flaky sea salt, and a lemon wedge for brightness. For picnic plating, portion into individual bowls and top with a crisp bacon strip for a pretty presentation. It’s also excellent alongside charcuterie or a chilled white wine like Sauvignon Blanc.

Cultural Background

This dish is an American interpretation of the BLT, stretched into a pasta format that borrows flavor cues from Italian basil pesto. While the BLT is a classic American sandwich built on simplicity and quality ingredients, combining it with pasta and pesto nods to Italian-American fusion cooking—bringing together smoky bacon, bright tomato, and herb-forward pesto into a communal bowl rather than a handheld sandwich.

Seasonal Adaptations

In summer, use garden-ripe heirloom tomatoes and extra basil for peak flavor; in early spring swap cherry tomatoes for roasted red peppers if tomatoes aren’t at their best. For autumn, fold in roasted butternut squash and replace baby spinach with arugula for a peppery bite. Holiday versions can include toasted walnuts in the pesto and a handful of roasted Brussels sprouts for depth.

Meal Prep Tips

Make the dressing and cook the pasta a day ahead, storing them separately in the refrigerator. Chop the tomatoes and basil just before tossing to keep them bright. Assemble the salad up to a few hours before serving; add bacon last or keep it separate to preserve crispness if transporting. Portion into airtight meal containers for easy grab-and-go lunches—add a small lemon wedge for freshness when reheating at room temp.

This salad always makes the gathering—give it a try, tailor it to your tastes, and enjoy the easy, herbaceous twist on a beloved classic.