Pin It The summer heat wave had me avoiding anything that required turning on the oven for longer than absolutely necessary. I ended up throwing together whatever was in the fridge after a grocery run that was more about air conditioning than meal planning. That happy accident of crispy bacon remnants, leftover grilled chicken, and a half bag of pasta shells became the lunch I craved all season long.
My neighbor Sarah stopped by while I was tossing it together and ended up staying for lunch. She texted me that same evening asking for the recipe because her husband would not stop talking about the pasta salad with bacon. Now it is the dish I am always asked to bring to neighborhood block parties.
Ingredients
- Medium pasta shells: These little cups catch the dressing and small bits of bacon perfectly
- Cooked grilled chicken breast: Use leftovers or grill up some seasoned breasts while the bacon cooks
- Bacon: The smoky crispy element that makes this taste like a classic BLT
- Romaine lettuce: Adds that fresh crunch and familiar sandwich texture
- Cherry tomatoes: They burst with juicy sweetness in every bite
- Red onion: Optional but adds a nice sharp bite that cuts through the creaminess
- Light mayonnaise and Greek yogurt: This combo creates a dressing that feels indulgent but is not too heavy
- Lemon juice and Dijon mustard: Bright acidity and a little sharpness to balance everything
- Garlic powder: An undertone of savory flavor without raw garlic bite
Instructions
- Cook the pasta:
- Boil those shells until perfectly al dente, then drain and rinse under cold water until they are cool to the touch. This stops the cooking and prevents gummy pasta.
- Whisk the dressing:
- Combine the mayonnaise, Greek yogurt, lemon juice, Dijon, garlic powder, salt, and pepper in a small bowl until smooth and creamy.
- Combine everything:
- In a large bowl, toss together the cooled pasta, chicken, bacon, lettuce, tomatoes, and onion until evenly distributed.
- Toss and serve:
- Pour the dressing over the salad and fold gently until every piece is coated. Serve right away or refrigerate for 20 minutes so the flavors get friendly.
Pin It This salad has officially replaced sandwiches as my go to summer lunch. There is something about having all those BLT flavors in every single forkful that just hits different.
Make Ahead Magic
You can cook the pasta, grill the chicken, and cook the bacon up to two days in advance. Store everything separately in the refrigerator and toss it all together when you are ready to eat.
Creative Twists
Sometimes I swap in diced avocado for extra creaminess or add shredded sharp cheddar when I want something more indulgent. A handful of fresh basil or chopped scallions can brighten things up nicely too.
Serving Suggestions
This makes a perfect standalone lunch but also pairs beautifully with crusty bread or a simple green salad. For a full dinner spread, serve alongside grilled corn or roasted potatoes.
- Keep a little extra dressing aside to refresh leftovers the next day
- Try it as a filling for lettuce wraps for a low carb version
- The flavors actually get better after a few hours in the fridge
Pin It Hope this becomes your summer standby the way it has become mine.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, this salad is excellent for meal prep. Prepare all components separately and store in airtight containers. Combine everything except the lettuce up to 24 hours ahead, then add fresh lettuce just before serving to keep it crisp.
- → What are some variations I can try?
Add diced avocado for creaminess, sprinkle shredded cheddar or parmesan cheese, or swap regular bacon for turkey bacon. You can also include diced bell peppers, cucumbers, or corn for additional vegetables and texture.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Keep dressing separate if possible to prevent the pasta from becoming soggy. The lettuce is best added fresh just before eating.
- → Can I use a different type of pasta?
Absolutely. Medium pasta shells work well, but you can substitute with penne, rotini, farfalle, or any short pasta shape that holds dressing well. Cook according to package directions and cool completely before mixing.
- → What dressing alternatives would work here?
Try a ranch dressing, Caesar dressing, or a vinaigrette made with olive oil and red wine vinegar. You could also make a lighter version using Greek yogurt as the base with fresh herbs like dill or basil.
- → Is this suitable for dietary restrictions?
This salad contains wheat, eggs, and dairy. For gluten-free, use gluten-free pasta. For dairy-free, substitute the mayo and yogurt with dairy-free alternatives. It contains meat, so it's not suitable for vegetarian diets, but turkey can replace bacon.