BLT Penne Pasta Layer Salad

BLT Penne Pasta Layer Salad

Servings 10
Author Melissa Sperka


  • Dressing:
  • 2 cup real mayonnaise
  • 1 cup whole buttermilk
  • 1 Tbsp fresh chopped chives
  • 2 tsp cider vinegar
  • 2 tsp granulated sugar
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp celery salt
  • 1/2 tsp garlic salt
  • 1/2 tsp lemon pepper
  • 1/4 tsp black pepper
  • Salad:
  • 1 lb mezze penne pasta cooked to al dente
  • 7 cups chopped green leaf lettuce divided
  • 6 medium vine-ripened or Roma tomatoes tomatoes seeded and chopped
  • 1 cup sliced green onion
  • 1 1/2 lb thick cut bacon cooked and chopped
  • Garlic-Parmesan Croutons:
  • 4 cup cubed French bread 1/2-inch cubes
  • 4 Tbsp butter melted
  • 1 Tbsp chopped fresh Italian parsely
  • 1/2 tsp garlic salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3 Tbsp grated Parmesan cheese
  • Cherry tomatoes halved for garnish optional


  • in advance whisk together the ingredients for the dressing in a medium size mixing bowl, cover and chill. (Mayonnaise, buttermilk, chives, vinegar, sugar, garlic powder, onion powder, celery salt, garlic salt, lemon pepper and black pepper.)
  • Cook the pasta in salted water per the package directions until al dente. Drain well. Dress with 1/2 of the prepared dressing, set aside to cool slightly while preparing the remaining ingredients.
  • To assemble, begin with 2 cups lettuce, 1/3 dressed penne pasta, 1/3 tomatoes, 1/3 green onion,1/3 bacon and 1/3 of the remaining dressing.
  • Repeat this process until all ingredients have been used. (Reserve 1 cup of lettuce, 2 Tbsp each of green onion and bacon to sprinkle on top)
  • Chill overnight or until serving. Top with homemade croutons just before serving. Garnish with halved cherry tomatoes, if desired.
  • To make the Garlic Parmesan croutons: Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a medium size mixing bowl mix together the melted butter, parsley, garlic salt, garlic powder, onion powder. Toss the bread cubes in the seasoned butter. Spread in a single layer on the baking sheet.
  • Bake for 8 minutes then toss with 2 Tbsp grated Parmesan cheese. Bake for an additional 3-5 minutes or until golden.
  • Toss with the remaining 1 Tbsp grated Parmesan cheese and set aside to cool.


If desired, you may make extra dressing to serve on the side, to allow your guests to drizzle more on top to their taste, when serving
Shortcuts: You may dress this salad with the same amount of prepared buttermilk ranch and use premade Texas toast croutons, if desired.