Save to Pinterest I brought this to a backyard cookout once and watched it disappear before the burgers even came off the grill. Something about bacon and pasta together just makes people happy. The creamy dressing clings to every piece, the lettuce stays surprisingly crisp, and the tomatoes burst with juice in every bite. It's become my go-to whenever someone says "bring a side," because I know it'll come home empty. Now I always make extra just so I can sneak a bowl for myself the next day.
My sister made this for a summer potluck and forgot to tell anyone it had bacon in it. Three people went back for seconds before they even asked what was in the bowl. One of them was vegetarian and just shrugged and said it was worth it. I'm not saying you should trick your friends, but I am saying this salad has a way of winning people over before they ask questions. It's bright, creamy, and satisfying in a way that makes you forget it's technically a salad.
Ingredients
- Short pasta (300 g): Rotini and penne hold the dressing in their ridges and twists, making every forkful flavorful instead of letting it pool at the bottom.
- Streaky bacon (200 g): Diced small and crisped until golden, it adds smoky crunch that doesn't get soggy even after an hour in the fridge.
- Cherry tomatoes (200 g): Halved so their juices mix into the dressing, they bring brightness and a little acidity that cuts through the richness.
- Romaine lettuce (100 g): Chopped into bite-sized pieces, it stays crisper than other greens and doesn't wilt the second it touches mayonnaise.
- Red onion (1 small): Finely diced for a sharp bite that mellows slightly in the dressing but still wakes up the whole dish.
- Avocado (1, optional): Diced and added just before serving, it brings creaminess and a buttery richness without making things heavy.
- Mayonnaise (120 ml): The base of the dressing, it clings to the pasta and coats every ingredient in smooth, tangy comfort.
- Sour cream (60 ml): Adds a subtle tang and thins the mayo just enough so the dressing doesn't feel thick or gluey.
- Lemon juice (2 tbsp): Freshly squeezed, it brightens the whole bowl and keeps the avocado from browning too fast.
- Dijon mustard (1 tbsp): A spoonful adds depth and a gentle sharpness that makes the dressing taste intentional, not just creamy.
- Garlic (1 clove): Minced fine and whisked in, it adds a quiet savory note that you notice after the second bite.
- Chives or parsley (2 tbsp): Chopped fresh and sprinkled on top, they add color and a hint of green freshness that makes the whole thing look alive.
Instructions
- Cook the pasta:
- Boil it in salted water until just al dente, then drain and rinse under cold water to stop the cooking and cool it down fast. This keeps the pasta firm enough to hold up under the creamy dressing without turning mushy.
- Crisp the bacon:
- Cook the diced bacon in a skillet over medium heat, stirring occasionally, until it's golden and crunchy. Let it drain on paper towels so it stays crisp and doesn't make the salad greasy.
- Make the dressing:
- Whisk together mayo, sour cream, lemon juice, Dijon, garlic, salt, and pepper in a small bowl until smooth. Taste it and adjust the seasoning, it should be tangy, creamy, and just a little sharp.
- Combine everything:
- Toss the cooled pasta with tomatoes, lettuce, onion, avocado, and bacon in a large bowl. Pour the dressing over and gently fold everything together until every piece is coated.
- Garnish and serve:
- Sprinkle fresh chives or parsley on top for color and a hint of brightness. Serve right away, or chill it for up to two hours if you want the flavors to meld together.
Save to Pinterest I made this on a hot afternoon when the last thing I wanted was to stand over a stove for an hour. The pasta cooked while I crisped the bacon, and by the time I'd chopped the vegetables, everything was cool enough to toss together. We ate it on the porch with iced tea, and it felt like exactly the right amount of effort for exactly the right reward. Sometimes the best meals are the ones that don't ask too much of you but still deliver something worth remembering.
How to Keep It Fresh
If you're making this ahead, store the dressing separately and toss it with the pasta and vegetables just before serving. The lettuce and avocado should go in at the last minute to keep them from wilting or browning. The bacon can be crisped a day in advance and kept in the fridge in an airtight container. When you're ready to serve, let everything come to room temperature for a few minutes so the dressing loosens up and coats evenly.
Ways to Make It Your Own
Add diced grilled chicken or shredded rotisserie chicken to turn this into a full meal that doesn't need anything else on the table. Swap turkey bacon for a lighter version, or use tempeh bacon if you want to keep it vegetarian. Croutons scattered on top just before serving add crunch without getting soggy. You can also stir in a handful of shredded cheddar or crumbled blue cheese for extra richness and a sharper flavor.
Serving Suggestions
This works beautifully as a side dish at cookouts, potlucks, or picnics, especially next to grilled meats or sandwiches. It also holds its own as a light main course for lunch or a casual dinner. Serve it in a big bowl with extra chives on the side so people can add more if they want. It pairs well with iced lemonade, cold beer, or sparkling water with a slice of lime.
- Make it the night before and let the flavors develop in the fridge overnight.
- Double the recipe if you're feeding a crowd, it disappears faster than you'd think.
- Save any leftovers in an airtight container for up to two days, though the lettuce will soften after the first day.
Save to Pinterest This salad has a way of making people smile without trying too hard. It's the kind of dish that fits into any gathering and never feels out of place, whether you're feeding a crowd or just yourself on a Wednesday night.
Recipe FAQs
- → What type of pasta works best?
Short pasta like rotini, penne, or fusilli are ideal as they hold the dressing well and blend with the other ingredients.
- → Can the bacon be substituted?
Yes, turkey bacon can be used as a lighter alternative, providing similar texture and flavor.
- → How should the dressing be prepared?
Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth and creamy.
- → Is it possible to add protein options?
Yes, diced grilled or shredded rotisserie chicken can be added for extra protein and flavor.
- → How to keep the lettuce crisp?
Using romaine lettuce is recommended as it holds up well; add it just before serving or keep chilled to maintain crunch.
- → Can extra texture be added?
Adding croutons just before serving adds a satisfying crunch to the dish.