Save to Pinterest I threw this together one Saturday when I had leftover bacon and a bunch of tomatoes that needed using. The kids were skeptical at first—pasta salad usually means bland potluck fare—but after one bite they were hooked. It's become our go-to for cookouts ever since. The creamy dressing clings to every twist of pasta, and the bacon stays surprisingly crispy even after sitting in the fridge.
Last summer I brought this to a neighborhood block party and came home with an empty bowl and three requests for the recipe. One neighbor told me she'd been making boring pasta salad for years and never thought to add bacon. I laughed and told her bacon fixes everything. She texted me a photo the next week—she'd made it for her book club and they devoured it.
Ingredients
- Short pasta (300 g): Rotini and fusilli hold the dressing beautifully in their spirals. Cook it just until al dente or it'll turn mushy when you toss it with the cold ingredients.
- Streaky bacon (200 g): The star of the show. Dice it small so every forkful gets a crispy, salty bite. Let it drain well on paper towels.
- Cherry tomatoes (200 g): Halve them so their juices mingle with the dressing. I use whatever looks ripest at the market.
- Romaine lettuce (100 g): It stays crunchy longer than softer greens. Chop it into bite-sized pieces.
- Red onion (1 small): Adds a sharp, fresh bite. If raw onion is too strong for you, soak the diced pieces in cold water for 10 minutes.
- Avocado (1, optional): Creamy richness that makes this feel more like a meal. Add it just before serving or it'll brown.
- Mayonnaise (120 ml): The base of the dressing. Use the good stuff—it makes a difference.
- Sour cream (60 ml): Tanginess that balances the richness. Greek yogurt works too if you want to lighten it up.
- Lemon juice (2 tbsp): Brightens everything. Freshly squeezed is worth the extra minute.
- Dijon mustard (1 tbsp): Adds depth and a subtle kick. Don't skip it.
- Garlic (1 clove, minced): A whisper of sharpness. I use a microplane so it blends smoothly into the dressing.
- Chives or parsley (2 tbsp): Fresh green pop on top. I usually use whatever's growing in my windowsill planter.
Instructions
- Cook the pasta:
- Boil a big pot of salted water and cook your pasta until it's just tender with a slight bite. Drain it, then rinse under cold water to stop the cooking and cool it down fast.
- Crisp the bacon:
- While the pasta cooks, toss the diced bacon into a skillet over medium heat. Let it sizzle and render until golden and crispy, about 8 to 10 minutes. Transfer to paper towels and let it drain completely.
- Make the dressing:
- In a small bowl, whisk together the mayo, sour cream, lemon juice, Dijon, and minced garlic. Season with salt and pepper to taste.
- Combine everything:
- In a large bowl, toss the cooled pasta with the tomatoes, lettuce, red onion, avocado if using, and crispy bacon. Pour the dressing over the top and fold gently until everything's coated.
- Garnish and serve:
- Sprinkle with chopped chives or parsley. You can serve it right away or let it chill in the fridge for up to 2 hours to let the flavors meld.
Save to Pinterest One Sunday afternoon my sister called and said she was coming over in an hour with her kids. I panicked, opened the fridge, and saw leftover pasta and bacon from the night before. I tossed this together in 10 minutes and she asked if I'd been planning it all week. Sometimes the best meals are the ones you didn't overthink.
Make It Your Own
This recipe is forgiving and loves improvisation. Toss in diced grilled chicken or shredded rotisserie meat if you want more protein. Swap turkey bacon for a lighter version, or try crispy pancetta if you're feeling fancy. I've added croutons right before serving for extra crunch, and once I stirred in a handful of shredded cheddar because I had it open. It all worked.
Storage and Timing
You can make the pasta, bacon, and dressing separately the night before and store them in the fridge. Just toss everything together an hour before you need it. The salad will hold up in the fridge for a few hours, but the lettuce will start to wilt after that. If you're bringing it somewhere, pack the lettuce and avocado separately and fold them in when you arrive.
What to Serve It With
This salad is hearty enough to stand alone as a light main dish, especially if you add chicken. But it also shines as a side at barbecues, picnics, or potlucks. I've served it next to grilled burgers, pulled pork sandwiches, and even fried chicken. It's the kind of dish that disappears fast no matter what else is on the table.
- If you're feeding a crowd, double the batch and use a big roasting pan to toss it all together.
- Taste the dressing before you add it—you might want a little more lemon or mustard depending on your mood.
- Don't be shy with the bacon. If anything, I usually make extra because it never lasts long around here.
Save to Pinterest This is one of those recipes that feels like a hug in a bowl—easy, satisfying, and always welcome. I hope it becomes a staple at your table the way it has at mine.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like rotini, penne, or fusilli hold dressing well and provide great texture for this salad.
- → Can I substitute bacon with a different protein?
Turkey bacon works as a lighter alternative, and diced grilled chicken can be added for extra flavor and protein.
- → How do I keep the pasta from sticking after cooking?
Drain the pasta and rinse it under cold water immediately to stop cooking and prevent sticking before combining with other ingredients.
- → What greens can I use if romaine lettuce is unavailable?
Iceberg lettuce or baby spinach are great substitutes that maintain a crisp texture and fresh taste.
- → How should I store leftovers?
Store the salad covered in the refrigerator and consume within 2 hours when prepared with dressing; tossing just before serving helps maintain freshness.