Bacon, Lettuce, Tomato, and Egg is a classic combination that is sure to satisfy your taste buds. But if there’s one ingredient that could make this combination taste even better, it’s pasta. My Easy BLTE Pasta Salad with Champagne Vinaigrette is bright, vibrant, and loaded with crispy bacon, crunchy lettuce, juicy tomatoes, and hard-boiled eggs for a pasta salad that could never be boring. Plus, we’re topping it off with a healthy homemade Champagne vinaigrette that is so good, you could drink it. Run, don’t walk, to your kitchen because this pasta salad is the perfect quick and easy meal!
Friends, can you believe that summertime is already coming to an end? It feels like the summer flew by in the blink of an eye, and now we’re getting ready for the fall. So many of you are already tagging me in all of your pumpkin recipe creations on Instagram, which means that you’re just as excited about the fall season as I am!
But because the weather is still warm, I am making the most of it by enjoying the rest of my favorite summer recipes while I can. And what could be a better summer recipe than a simple pasta salad? To me, pasta salad makes me think of backyard BBQ’s and warm days in the sunshine and recipes that keep you full and satisfied for all of your summertime adventures. I love pasta salad because it’s the perfect way to enjoy pasta, alongside a myriad of veggies, proteins, and a dressing that brings it all together. For this pasta salad, we’re doing a twist on the classic BLT (aka, bacon, lettuce, and tomato) by making it a BLTE: bacon, lettuce, tomato, and hard-boiled egg salad.
Topped off with crisp romaine lettuce and a homemade champagne vinaigrette that is so good you could drink it, and you’ve got the perfect pasta salad for all of your day’s adventures. I’m not kidding when I say this might be one of the best salads that I’ve ever made. I know you’re going to love it, too!
What You Need to Make This Protein-Packed Pasta Salad
- Pasta: I recommend using rotini pasta for this pasta salad, and if you’d rather use gluten-free pasta, you absolutely can.
- Hard-Boiled Eggs: If you’re wondering what the “E” is in BLTE, the let me be the first to tell you: it stands for eggs! I love eggs in all forms, but the addition of hard boiled eggs to this pasta salad is one of my favorites.
- Bacon: You can’t have a BLTE without the “B”, which is why bacon is essential for this pasta salad! If you’re vegetarian, you can always swap out the bacon for a vegan bacon alternative.
- Cherry Tomatoes: Halved cherry tomatoes are perfect for adding into this pasta salad! They’re rich in fiber and Vitamins A and C, and add a pop of color that makes this pasta salad shine.
- Romaine Lettuce: Even though this is a pasta salad, I love adding in the romaine lettuce for a crunchy and refreshing touch.
- Chives: Chives may be small, but they truly add the perfect flavor to this pasta salad. They’re bright and herby and delicious.
- Olive Oil: Olive oil is my favorite type of oil to use in dressings, because it’s full of healthy fats to keep you feeling fuller and more satisfied for longer.
- Champagne Vinegar: Of course, champagne vinegar is essential to making a champagne vinaigrette! If you don’t have champagne vinegar you can also use red wine vinegar for an easy (and equally delicious) substitution.
- Honey: Honey adds the perfect touch of sweetness to this dressing, without making it too sweet.
- Dijon Mustard: Dijon mustard adds the perfect amount of tang to the dressing. Don’t skip this!
- Garlic: I always recommend using fresh garlic whenever possible. It adds the best flavor to this dressing and tastes much better than garlic powder.
- Sea Salt & Black Pepper: A touch of sea salt and black pepper adds the perfect balance of flavor to this pasta salad.
How to Make This Delicious and Filling Pasta Salad
To make this pasta salad, start by preparing the hard-boiled eggs. You can buy them pre-made, make them the traditional way, or prepare them according to my favorite method. For this method, begin by preheating your oven to 350 F. Next, grease a loaf pan with butter or oil and crack the eggs inside of it.
Then, fill a larger baking dish halfway with water and place the loaf pan inside of it. Bake the eggs for 30-40 minutes, until the yolks are cooked through. Once they’re done, remove them from the oven and allow the eggs to fully cool. When the eggs are cool, flip the loaf pan over so the eggs come out and chop them finely. Then, set the eggs aside.
Next, prepare the pasta. Heat a large pot of water on the stove and cook the pasta according to the package directions, so that it is al dente. While the pasta is cooking, prepare the bacon according to your favorite method, then chop it into pieces and set it aside.
Once the pasta has finished cooking, drain the water from it and rinse it to remove the extra starches. Then, transfer it to a bowl and place it in the fridge to cool. Then, prepare the vinaigrette by adding all of the vinaigrette ingredients to a blender and blend until it’s smooth.
Finally, assemble the pasts salad. Remove the bowl of cooled pasta from the fridge and add in the eggs, bacon, chopped tomatoes, romaine lettuce, and chives. Pour the vinaigrette on top and toss until fully combined. Then, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Gayle McLeod
Ingredients
For the Pasta Salad:
- 1 16 Ounce Box Rotini Pasta
- 6 Hard-Boiled Eggs, chopped
- 6 Slices Cooked Bacon, chopped
- 1 Cup Cherry Tomatoes, halved
- 2 Cups Romaine Lettuce, chopped
- 1 Bunch Chives, finely chopped
For the Champagne Vinaigrette:
- ½ Cup Olive Oil
- 3 Tablespoons Champagne Vinegar, or substitute red wine vinegar
- 1 Tablespoon Dijon Mustard
- 2-3 Cloves Garlic
- 2 Tablespoons Honey
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
Instructions
- To make this pasta salad, start by preparing the hard-boiled eggs. You can buy them pre-made, make them the traditional way, or prepare them according to my favorite method. For this method, begin by preheating your oven to 350 F.
- Next, grease a loaf pan with butter or oil and crack the eggs inside of it.
- Then, fill a larger baking dish halfway with water and place the loaf pan inside of it.
- Bake the eggs for 30-40 minutes, until the yolks are cooked through. Once they're done, remove them from the oven and allow the eggs to fully cool.
- When the eggs are cool, flip the loaf pan over so the eggs come out and chop them finely. Then, set the eggs aside.
- Next, prepare the pasta. Heat a large pot of water on the stove and cook the pasta according to the package directions, so that it is al dente.
- While the pasta is cooking, prepare the bacon according to your favorite method, then chop it into pieces and set it aside.
- Once the pasta has finished cooking, drain the water from it and rinse it to remove the extra starches. Then, transfer it to a bowl and place it in the fridge to cool.
- Then, prepare the vinaigrette by adding all of the vinaigrette ingredients to a blender and blend until it's smooth.
- Finally, assemble the pasts salad. Remove the bowl of cooled pasta from the fridge and add in the eggs, bacon, chopped tomatoes, romaine lettuce, and chives. Pour the vinaigrette on top and toss until fully combined. Then, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
It was delicious. Great dressing recipe to have in the fridge for other salads as well.
My diabetic husband loves BLT sandwiches but really should not have bread. I made this salad with chick pea pasta and it was a HUGE hit. I hate mayo so the mayo free dressing is a bonus.
Woohoo! I am thrilled to hear that, Shari! Thank you so much for making this recipe and for leaving such a kind review!