BLT Chopped Tiny Pasta Salad – Crispy Bacon & Parmesan!

BLT Chopped Tiny Pasta Salad

Prep: 20 mins | Cook: 10 mins | Total: 30 mins | Serves: ['4', '4 to 6'] | Cuisine: American

**This BLT chopped tiny pasta salad is the side dish your summer cookouts have been missing.** There’s nothing like the first warm weekend when you can finally fire up the grill and gather around the table with a bowl of something bright, crunchy, and satisfying. This salad delivers all that—tiny pasta coated in a punchy vinaigrette, crisp bacon that still crackles when you bite into it, sweet tomatoes that pop against the romaine, and shaved parmesan for that salty finish. It’s the kind of dish that tastes even better the next day, making it perfect for packing up and taking to a potluck or picnic. The dressing is where this salad really sings. A splash of red wine vinegar brings the tang, while minced garlic and a finely diced shallot add depth without overpowering the other flavors. A spoonful of Dijon mustard ties it all together, and just a touch of honey rounds out the sharpness. Toss it all with the pasta while it’s still warm so it soaks up every last drop. By the time you scatter the chopped bacon and fresh romaine on top, you’ve got a salad that’s as hearty as it is fresh—one that’ll have everyone reaching for seconds before you even finish setting out the burgers.

BLT Chopped Tiny Pasta Salad

Ingredients

• ¼ cup red wine vinegar
• 4 minced garlic cloves
• 1 diced shallot
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon dried oregano
• ½ teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• ½ cup olive oil
• 1 pound cooked and cooled ditalini pasta
• 6 cups chopped romaine lettuce
• 2 pints quartered cherry tomatoes
• 8 cooked and crumbled bacon slices
• ⅔ cup shaved Parmesan cheese

Instructions

Step 1

**Step 1: Bring a pot of salted water to a boil over high heat.** While you wait for the water to heat up, grab your largest pot and fill it about three-quarters full. Stir in a generous pinch of salt—think about 1 tablespoon—so the water tastes like the sea before the pasta goes in. Once you see steady bubbles breaking the surface and rolling like a gentle boil, you’re ready to move on. Keep the heat high so the water stays at a rolling boil the whole time you’re cooking.

Step 2

**Step 2: Cook the tiny pasta until it’s al dente and bright white** Bring a large pot of salted water to a rolling boil—you want it bubbling like a little hot spring. Add the tiny pasta and give it a gentle stir so none of it sticks together. Let it cook for about 7–9 minutes, stirring once or twice, until the pieces are tender but still have a little bite when you taste one. Drain the pasta right away in a colander, then shake it out gently to shake off any extra water.

Nutrition Information

calories: 620 kcal

fat: 38g

carbs: 52g

protein: 18g

fiber: 6g

Shop This Recipe

• Ditalini Pasta Cooked And Cooled
• Slices Bacon Cooked And Crumbled
• Pints Cherry Tomatoes Quartered
• Fresh Ground Black Pepper
• Chopped Romaine Lettuce

My Tip

Let the shallot and garlic sit for 10 minutes after mincing to mellow their sharp edges before whisking with the vinegar and honey—this small pause turns harsh bites into a smooth, sweet dressing that coats every tiny pasta piece perfectly.

Leftovers

Keep leftovers in a shallow glass dish—it cools faster and stays fresher longer. The salad stays bright in the fridge for up to three days, but skip reheating if you can; the pasta soaks up flavors overnight and tastes even better cold.

Make It Your Own

Swap the bacon for crispy chickpeas and use tamari instead of soy sauce to keep it gluten-free while adding a satisfying crunch.

#blt chopped pasta salad