Save My neighbor Sarah brought this pasta salad to our block party last summer, and I must have asked her for the recipe three times before she finally wrote it down on a napkin for me. Something about the smoky bacon cutting through that cool, creamy dressing just works perfectly on hot days. Now it's my go-to when I need something satisfying but don't want to heat up the kitchen.
Last week I made a huge batch for my sister's baby shower, and honestly, I was nervous because pregnant women can be picky about what sounds good. But three different people asked me for the recipe, and the bowl was scraped completely clean. That's when I knew this wasn't just another pasta salad—it's the kind of dish that actually gets people talking.
Ingredients
- 8 oz (225 g) medium pasta shells: These little cups catch the dressing perfectly—don't overcook them or they'll turn mushy when tossed
- 2 cups (250 g) cooked grilled chicken breast, diced: Leftover rotisserie chicken works beautifully here, saving you precious time
- 6 slices bacon, cooked until crisp and crumbled: The smoky crunch is non-negotiable—cook it extra crispy so it doesn't get lost in the salad
- 1 ½ cups (90 g) romaine lettuce, chopped: Adds that classic BLT crunch, but add it right before serving so it stays fresh
- 1 cup (150 g) cherry tomatoes, halved: Sweet bursts of juiciness that balance the salty bacon beautifully
- ½ cup (60 g) red onion, finely diced: Optional, but I love the little bite it adds—soak it in cold water first if you want it milder
- ⅓ cup (80 ml) light mayonnaise: The creamy base that brings everything together without feeling too heavy
- 2 tbsp (30 ml) plain Greek yogurt: Adds a tangy brightness and makes the dressing feel lighter
- 1 tbsp (15 ml) lemon juice: Fresh is absolutely worth it here—it brightens the whole dish
- 1 tsp Dijon mustard: Just enough to give the dressing depth without overpowering
- ½ tsp garlic powder: Distributes evenly throughout the dressing—fresh garlic can be too intense in cold salads
- Salt and black pepper, to taste: Remember the bacon and cheese are salty, so taste before adding much
Instructions
- Cook the pasta to perfect tenderness:
- Boil those shells until they're just done, then immediately drain and rinse under cold water to stop the cooking
- Whisk up the creamy dressing:
- In a small bowl, combine the mayonnaise, Greek yogurt, lemon juice, Dijon, garlic powder, salt, and pepper until silky smooth
- Combine everything in a large bowl:
- Toss together the cooled pasta, diced chicken, crumbled bacon, chopped lettuce, halved tomatoes, and onion if you're using it
- Gently coat with dressing:
- Pour that creamy dressing over the salad and fold everything together until each piece is lightly coated
- Let flavors meld or serve right away:
- This tastes great immediately, but 20 minutes in the fridge lets the pasta drink up all that delicious flavor
Save My husband actually requested this for his birthday lunch instead of a restaurant meal, which tells you everything about how good it is. There's something about having all your favorite sandwich flavors transformed into a pasta salad that just hits different.
Make It Your Own
I've started adding diced avocado when they're perfectly ripe, and let me tell you—the creamy butteriness alongside the crispy bacon is absolute heaven. Shredded sharp cheddar is another game-changer if you want extra richness.
Perfect for Meal Prep
This salad actually gets better after a day in the fridge, which makes it ideal for weekday lunches. Just keep the lettuce separate and toss it in right before you eat—that way everything stays fresh and crisp.
Serving Suggestions
A chilled glass of Sauvignon Blanc or even iced tea makes this feel like a proper summer meal. It's substantial enough to stand alone but light enough that you won't feel weighed down afterward.
- Grill some extra chicken when you're making dinner the night before
- Cook your bacon in the oven on a foil-lined sheet for easiest cleanup
- Double the dressing—it's fantastic on regular green salads too
Save Hope this becomes your new summer favorite just like it did for us. There's nothing quite like that first creamy, smoky, fresh bite.
Questions & Answers
- → Can I prepare this ahead of time?
Yes, this salad is excellent for meal prep. Prepare all components separately and combine just before serving. Add lettuce last to maintain crispness. Store in an airtight container in the refrigerator for up to 3 days.
- → What can I substitute for mayonnaise?
Use Greek yogurt as a lighter alternative, or try a combination of sour cream and lemon juice. For a dairy-free option, substitute with vegan mayo or a tahini-based dressing.
- → How do I keep the pasta from getting mushy?
Cook pasta to al dente according to package directions, then rinse immediately under cold water to stop the cooking process. This prevents it from becoming soft when mixed with the creamy dressing.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken saves time and adds excellent flavor. Simply shred or dice it into bite-sized pieces and skip the grilling step. One medium rotisserie chicken yields approximately 2 cups of cooked meat.
- → What are good side dishes to serve with this?
Pair with garlic bread, grilled vegetables, or a crisp green salad. A light beverage like Sauvignon Blanc, iced tea, or lemonade complements the flavors perfectly on warm days.
- → How can I make this lighter or lighter?
Reduce mayonnaise by half and increase Greek yogurt for a tangier, lower-fat version. Use turkey bacon instead of regular bacon, and add extra vegetables like bell peppers or cucumbers for volume without calories.