Save My summer Saturdays used to mean potluck panic until my neighbor Maeve brought over this pasta salad. The way the smoky bacon played with that creamy dressing made everyone abandon the potato salad for seconds. Now it's my go-to for those days when I need something substantial but do not want to turn on my oven.
Last Fourth of July I made triple batches and still ran out. My brother-in-law who usually skips pasta dishes hovered over the serving bowl the entire afternoon. Something about the crunch of bacon against tender pasta shells makes people completely forget their manners.
Ingredients
- 8 oz medium pasta shells: Shells catch the creamy dressing in those little curves
- 2 cups cooked grilled chicken breast: Grilled adds a subtle char that plain chicken misses
- 6 slices bacon: Cook it until it shatters when you bite down
- 1 ½ cups romaine lettuce: Adds a fresh counterpoint to all that richness
- 1 cup cherry tomatoes: They burst between your teeth and brighten every forkful
- ½ cup red onion: Optional but I never skip the sharp bite it brings
- ⅓ cup light mayonnaise: Light version keeps things from feeling too heavy
- 2 tbsp plain Greek yogurt: Adds tang while cutting through the mayo richness
- 1 tbsp lemon juice: Fresh squeezed makes a real difference here
- 1 tsp Dijon mustard: The secret ingredient that makes the dressing memorable
Instructions
- Cook the pasta:
- Boil those shells until they are tender but still hold their shape then rinse them under cold water until they are cool to the touch
- Whisk together the dressing:
- Combine the mayonnaise Greek yogurt lemon juice Dijon garlic powder and salt and pepper until it is smooth and creamy
- Combine everything:
- Toss the cooled pasta chicken bacon lettuce tomatoes and onion in a large bowl
- Add the dressing:
- Pour that creamy mixture over the salad and fold it gently until every shell is coated
- Chill or serve:
- You can eat it right away but letting it sit for 20 minutes lets the flavors really get acquainted
Pin it This salad saved me during a beach trip when I realized we had no way to reheat food for lunch. Everyone dug in with plastic forks right from the cooler and suddenly the meal felt like a special occasion instead of just beach sustenance.
Make Ahead Magic
I learned to cook the bacon and pasta the night before then keep them separate until morning. That way the bacon stays snappy and the pasta does not get waterlogged from overnight sitting in the dressing.
Perfect Pairings
A crisp white wine cuts through the creamy elements beautifully. On hot days I pour glasses of Sauvignon Blanc but sometimes nothing hits like an ice cold sweet tea with plenty of lemon.
Serving Size Secrets
This recipe scales up so easily that I often double it for big gatherings. The key is using a bowl large enough to really toss everything without spilling
- Keep the dressing on the side if you are serving outdoors on warm days
- Add the lettuce last so it stays bright and crisp
- Store leftovers in airtight containers for up to two days
Pin it Somehow a simple pasta salad becomes the dish people talk about long after the plates are cleared. That is the kind of recipe worth keeping around.
Frequently Asked Questions
- → Can I prepare this salad ahead of time?
Yes, this salad is excellent for meal prep. Prepare all components separately and combine just before serving to keep the lettuce crisp. Store in an airtight container for up to 2 days.
- → What are good pasta substitutes?
Use any medium pasta shape you prefer—farfalle, penne, or rotini work wonderfully. For a lighter option, try whole wheat or chickpea-based pasta.
- → How can I make the dressing lighter?
Increase the Greek yogurt ratio and reduce mayonnaise accordingly. You can also use Greek yogurt-based ranch or swap for a vinaigrette using olive oil and balsamic vinegar.
- → Is this salad suitable for meal prep?
Absolutely. Keep ingredients in separate containers and assemble when ready to eat. Add the lettuce just before serving to maintain its crispness throughout the week.
- → What proteins can I use instead of chicken?
Turkey, shrimp, or grilled salmon work beautifully. You can also make a vegetarian version using chickpeas or grilled tofu for added protein.
- → How long does this salad stay fresh?
When properly stored in the refrigerator in an airtight container, it stays fresh for 2-3 days. Keep dressing separate from lettuce for optimal freshness.