This BLT chopped pasta salad is one of my favorite side dishes. Tiny pasta, crispy bacon, juicy tomatoes, chopped romaine and shaved parmesan are tossed in a bright, tangy vinaigrette. It’s fresh, satisfying and perfect for summer.
This is likely to become your new favorite pasta salad.
This BLT chopped pasta salad combines ditalini (or another very small pasta), crisp romaine, sweet tomatoes, extra-crisp bacon and generous shards of shaved parmesan. A zesty shallot-and-garlic vinaigrette brings it all together so every forkful is flavorful and balanced.
It’s great for a party and ideal for dinner tonight.
Right now I’m in a big BLT mood. Late-summer tomatoes are at their peak and they shine in this salad.
What makes this dish stand out is that everything is chopped small. Chopping gives you a perfect bite every time — no awkward oversized lettuce or tomato slices. I love the texture: crunchy romaine, tender tiny pasta and crispy bacon all in one mouthful.
Because the pasta pieces are tiny — think ditalini, orzo, stelline — they disappear into the salad and let the other ingredients shine. This isn’t a big noodle salad; it’s a finely chopped, texture-forward dish where everything mingles.
Why chopped matters
Chopping the romaine, tomatoes and bacon into small pieces makes the salad easy to eat and lets the dressing coat everything evenly. The bacon should be extra crispy and broken into small bits so each forkful gets salty, smoky crunch. Shaved parmesan is essential — its larger, silky pieces are more enjoyable than finely grated cheese. If you don’t find shaved at the store, use a vegetable peeler to shave a block of parmesan.
The dressing is a bright, shallot-forward vinaigrette with garlic, dijon and a touch of honey to balance the acidity. Let the garlic and shallot sit in the dressing for a few minutes so the raw edge softens and the flavors meld. The result is garlicky, tangy and slightly spicy in the best possible way.
This salad works as a light lunch, a side dish for dinner, or a crowd-pleasing addition to a cookout. If serving for a group, dress it just before serving to keep the lettuce crisp. It will keep overnight in the fridge but the chopped lettuce will soften faster than in non-chopped salads, so dress lightly and offer extra vinaigrette for passing at the table.
This version highlights a tangy vinaigrette rather than a creamy dressing. The sharpness of red wine vinegar, the bite of minced shallot and garlic, and a hint of honey balance each other and amplify the tomato-and-bacon flavors.
You’ll love how satisfying and fresh this is — crunchy, savory and bright. Make it this week and enjoy the perfect summer salad experience.
BLT Chopped Tiny Pasta Salad
BLT Chopped Tiny Pasta Salad
4 to 6
Ingredients
dressing
- 1/4 cup red wine vinegar
- 4 garlic cloves, minced
- 1 shallot, diced
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon dried oregano
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1/2 cup olive oil
salad
- 1 pound ditalini pasta, cooked and cooled
- 6 cups chopped romaine lettuce
- 2 pints cherry tomatoes, quartered
- 8 slices bacon, cooked and crumbled
- 2/3 cup shaved parmesan cheese
Instructions
dressing
- Make the dressing first: whisk together red wine vinegar, minced garlic, diced shallot, dijon, honey, oregano, salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified. Let it sit while you prepare the salad. The dressing can be made a day ahead and refrigerated; shake or whisk before using.
salad
- Place the chopped romaine in a large bowl and season lightly with salt and pepper.
- Add the cooked and cooled ditalini on top of the lettuce.
- Fold in the quartered cherry tomatoes and crumbled bacon.
- Add the shaved parmesan.
- Drizzle some dressing over the salad and toss to combine. Taste and add more dressing, salt or pepper as desired. Serve immediately.
That crunch!