Pin It Last summer my neighbor Sarah brought this pasta salad to our block party and I literally could not stop eating it. Something about the smoky bacon cutting through that cool creamy dressing just works. I asked for the recipe right there standing by her driveway.
I made this for my sister who claims she hates pasta salad and she asked me to pack the leftovers for her lunch the next day. The trick is getting everything chilled before tossing so the lettuce stays crisp and the dressing clings instead of pooling at the bottom.
Ingredients
- 8 oz medium pasta shells: These catch the dressing in their curves better than any other shape I have tried
- 2 cups cooked grilled chicken breast: Grilling adds a slight char that plays beautifully with the smoky bacon
- 6 slices bacon: Cook it until extra crispy because it softens slightly in the salad
- 1 ½ cups romaine lettuce: Adds that satisfying crunch without getting soggy like softer greens
- 1 cup cherry tomatoes: They burst with sweetness when you bite into them
- ½ cup red onion: Finely diced it adds just enough bite to cut through the creamy dressing
- ⅓ cup light mayonnaise: The creamy base that brings everything together
- 2 tbsp Greek yogurt: Adds tang and lightens up the dressing significantly
- 1 tbsp lemon juice: Fresh is best here it brightens the whole bowl
- 1 tsp Dijon mustard: Just a subtle kick that makes the dressing memorable
- ½ tsp garlic powder: Distributes evenly unlike fresh garlic which can be overpowering in spots
- Salt and pepper: Taste as you go because the bacon already brings salt to the party
Instructions
- Cook the pasta shells until perfectly tender:
- Boil according to package directions then drain and rinse under cold water until completely cool. This stops the cooking and prevents the pasta from becoming mushy.
- Whisk together the creamy dressing:
- In a small bowl combine mayonnaise Greek yogurt lemon juice Dijon mustard garlic powder salt and pepper. Whisk until smooth and creamy.
- Combine all your salad ingredients:
- In a large mixing bowl toss together the cooled pasta grilled chicken crumbled bacon lettuce cherry tomatoes and red onion until well distributed.
- Coat everything with dressing:
- Pour the dressing over the salad and gently fold until every ingredient is lightly coated. Be careful not to mush the tomatoes or crumble the bacon further.
- Chill and serve:
- Serve right away if you prefer or refrigerate for 20 minutes to let flavors meld together. The salad tastes even better after a short chill.
Pin It This has become my go to for summer potlucks because it holds up so well outside. The last time I made it for a BBQ my friend Mark who usually skips pasta salad had three helpings.
Make Ahead Magic
You can prep everything except the lettuce and dressing up to 24 hours in advance. Store the pasta bacon chicken and vegetables in separate containers then toss with dressing and add lettuce just before serving. This keeps the texture perfect and nothing gets soggy.
Easy Swaps
Sometimes I use rotisserie chicken when I am short on time and honestly it works great. Avocado adds creaminess if you want something different and shredded cheddar makes it even more kid friendly.
Serving Suggestions
This pasta salad shines alongside grilled corn fresh fruit and garlic bread for a complete summer meal. It also works beautifully as a hearty lunch on its own.
- Crush extra bacon on top right before serving for that restaurant style finish
- Add fresh basil or parsley if you want a pop of green and herb brightness
- Keep some extra dressing on the side in case the salad absorbs it all
Pin It Hope this becomes a staple in your summer rotation like it has in mine.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this salad is excellent for meal prep. Prepare all components separately and store them in airtight containers. Assemble just before serving or add the lettuce last to maintain its crispness. The salad keeps well refrigerated for up to 2 days.
- → How do I cook the chicken for this salad?
Season chicken breasts with salt, pepper, and garlic powder, then grill on medium-high heat for 6-7 minutes per side until cooked through. Let it rest for a few minutes before dicing. Grilling adds a smoky flavor that complements the bacon perfectly.
- → What pasta works best?
Medium pasta shells are ideal because they hold the creamy dressing well. Farfalle, rotini, or penne are good alternatives. Avoid long pasta like spaghetti, which doesn't mix as easily with the other ingredients.
- → Can I substitute the mayo dressing?
Absolutely. You can use ranch dressing, vinaigrette, or a lighter yogurt-based dressing instead. For a tangier option, mix Greek yogurt with white wine vinegar and herbs. The dressing ratio remains flexible based on your preference.
- → How do I keep the bacon crispy?
Cook the bacon until very crisp and crumble it just before assembling. Add it to the salad at the last moment before serving to prevent it from softening. Store leftover crispy bacon separately in an airtight container.
- → What beverages pair well with this salad?
A crisp Sauvignon Blanc complements the fresh flavors beautifully. Alternatively, serve with iced tea, lemonade, or a light sparkling water with lemon for a refreshing non-alcoholic option.