Save to Pinterest The summer my air conditioner broke during a record breaking heatwave, this salad became my absolute lifesaver. I refused to turn on the oven and ended up grilling enough chicken for three days worth of meals. Something about the smoky bacon against cold pasta just hit differently when every surface in my kitchen felt like the sun itself.
My neighbor Sarah texted me at noon asking if I had anything to eat because she had completely forgotten about her potluck contribution that afternoon. I brought over a container of this salad and she texted me three hours later saying the bowl had been scraped completely clean and someone was demanding the recipe.
Ingredients
- Medium pasta shells: These little cups catch all that dressing and crumbled bacon in ways spaghetti or penne never could
- Grilled chicken breast: Grilling adds that subtle char that pairs beautifully with the smoky bacon
- Bacon: Cook it until it is seriously crisp because soft bacon creates a weird texture in cold pasta
- Romaine lettuce: It holds up better than iceberg and adds this satisfying crunch that makes every bite interesting
- Cherry tomatoes: They burst between your teeth releasing little pockets of sweetness
- Red onion: Optional but adds this sharp bite that cuts through the creamy dressing perfectly
- Light mayonnaise and Greek yogurt: The combination keeps things creamy without being overwhelmingly heavy
- Lemon juice: Brightens everything and keeps the dressing from feeling too rich
- Dijon mustard: Just enough tang to make people wonder what that special something is
- Garlic powder: Distributes evenly unlike fresh garlic which can leave harsh spicy bites
Instructions
- Get your pasta ready:
- Cook those shells until they are perfectly al dente because they will soften up in the dressing and nobody wants mushy pasta salad. Drain and rinse under cold water until the pasta feels completely cool to the touch.
- Whisk up the magic:
- Combine the mayonnaise Greek yogurt lemon juice Dijon garlic powder salt and pepper in a small bowl. Keep whisking until it transforms into this smooth creamy dressing that coats the back of a spoon.
- Build your salad:
- Grab your largest mixing bowl and add the cooled pasta chicken bacon lettuce tomatoes and onion. Pour that dressing over everything and gently fold it all together until every shell and piece of chicken is wearing that creamy coating.
- Let it happen:
- You can serve it right away but letting it hang out in the fridge for 20 minutes lets the flavors become friends and the pasta really soak up all that goodness.
Save to Pinterest This became my go to contribution for every family gathering after my dad actually went back for thirds and he is famously suspicious of anything that calls itself a salad but has mayonnaise in it.
Make Ahead Magic
You can absolutely make the entire salad except for the lettuce up to two days in advance. Store it in an airtight container and keep the lettuce separately wrapped in paper towels. Toss them together when you are ready to serve and nobody will know you did not just make it.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the creamy richness while iced tea with plenty of ice makes this feel like the ultimate summer lunch. For something more substantial garlic bread or crusty rolls on the side turn it into a proper meal.
Customize Your Bowl
This recipe is incredibly forgiving and welcomes whatever you have in the fridge. Diced avocado adds creaminess while shredded cheddar brings this sharp salty element that takes it over the top.
- Swap turkey bacon or even crispy prosciutto if you want something different
- Add chopped cucumbers or bell peppers for extra crunch and fresh flavor
- Fresh herbs like basil or parsley make everything taste brighter and more special
Save to Pinterest There is something deeply satisfying about a dish that comes together so easily but tastes like you put way more thought and effort into it than you actually did.
Recipe Q&A
- → Can I prepare this salad ahead of time?
Yes, this salad is excellent for meal prep. Prepare all components separately and store them in airtight containers for up to 3 days. Add the dressing and crisp lettuce just before serving to maintain freshness and texture.
- → What can I substitute for mayonnaise?
You can replace mayo with Greek yogurt for a lighter version, or use a mixture of both. For a tangy twist, try sour cream blended with lemon juice and Dijon mustard.
- → How do I keep the lettuce crispy?
Pat the lettuce dry after washing and chop it just before assembly. Store it separately from the dressed salad until you're ready to serve, then fold it in gently to prevent wilting.
- → Can I make this vegetarian?
Absolutely. Omit the chicken and bacon, then add grilled vegetables like zucchini, bell peppers, or eggplant for protein and heartiness. Chickpeas or white beans also work wonderfully.
- → What dressing pairs well if I want variation?
Try a balsamic vinaigrette, Italian dressing, or ranch for different flavor profiles. A honey mustard dressing also complements the bacon and tomato beautifully.
- → How should I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 2 days. The pasta will absorb dressing over time, so add extra if needed when serving leftovers.