There’s something about a bowl of bacon pasta salad that just looks like instant happiness—creamy dressing clinging to twirls of pasta, ruby cherry tomatoes glistening, crisp green onions scattered over golden, salty bites of bacon.
It’s a cool, invigorating side that eats like a satisfying meal, and it comes together fast enough for even the busiest weeknight or a last-minute potluck dash.
This recipe is perfect for beginners, meal-preppers, and anyone who loves make-ahead dishes that taste even better the next day.
I still remember one hectic Sunday when unexpected guests dropped by; I tossed together this salad with pantry pasta, frozen peas, and a pack of bacon.
By the time the bacon had cooled, lunch was ready and the stress had melted away.
Serve it at summer barbecues, casual gatherings, or pack it for easy work lunches—it always disappears first.
Ready to bring this dish to life?
Why You’ll Love It
- Delivers bold, smoky flavor thanks to crisp bacon and tangy dressing
- Comes together quickly with simple prep and everyday grocery ingredients
- Stays creamy and tasty, even after chilling in the fridge
- Packs in fresh crunch from cucumber, celery, onion, and parsley
- Perfect make-ahead side for cookouts, potlucks, and busy weeknights
Ingredients
- 12 oz pasta, short shape (rotini or fusilli) — cook to al dente so it holds its shape
- 8 slices bacon, thick-cut — choose good-quality smoky bacon for best flavor
- 1 cup cherry tomatoes, halved — use firm, sweet tomatoes
- 1 cup cucumber, diced — English or Persian cucumbers stay crisp
- 1/2 cup red onion, finely diced — soak briefly in cold water to mellow bite
- 1/2 cup celery, thinly sliced — adds crunch and freshness
- 1/2 cup cheddar cheese, shredded — sharp cheddar gives more flavor
- 1/4 cup fresh parsley, chopped — flat-leaf parsley has better texture
- 3/4 cup mayonnaise, full-fat — real mayo gives the creamiest dressing
- 1/4 cup sour cream — adds tang and lightens the mayo
- 2 tbsp apple cider vinegar — bright, fruity acidity for balance
- 1 tbsp Dijon mustard — helps emulsify and adds gentle heat
- 1 tsp sugar — just enough to round out the tang
- 1/2 tsp garlic powder — subtle garlic flavor without overpowering
- 1/2 tsp smoked paprika — reinforces the bacon’s smokiness
- 1/2 tsp salt — adjust to taste after mixing
- 1/4 tsp black pepper, freshly ground — crack fresh for best aroma
Step-by-Step Method
Cook & Cool the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package directions.
Drain in a colander, then rinse under cold water to stop the cooking. Shake off excess water and let the pasta drain completely. Set aside to cool so the dressing will cling properly later.
Fry & Crumble the Bacon
Place thick-cut bacon strips in a large skillet over medium heat. Cook, turning occasionally, until crisp and deeply browned, about 8–10 minutes.
Transfer the bacon to a paper-towel-lined plate to drain and cool. Once cool enough to handle, crumble or chop into bite-size pieces. Set aside, reserving some for garnish.
Prep & Combine the Vegetables
Prepare the vegetables while the bacon cooks. Halve the cherry tomatoes and dice the cucumber.
Finely dice the red onion and thinly slice the celery. Chop the fresh parsley and shred the cheddar cheese if not pre-shredded.
Add the cooled pasta, vegetables, parsley, and cheese to a large mixing bowl and toss gently to combine.
Whisk the Creamy Dressing
In a small mixing bowl, add mayonnaise, sour cream, apple cider vinegar, and Dijon mustard. Whisk until smooth.
Add sugar, garlic powder, smoked paprika, salt, and black pepper. Whisk again until the dressing is fully emulsified and creamy.
Taste and adjust seasoning, adding a pinch more salt, pepper, or vinegar if desired.
Toss & Fold in the Bacon
Pour the dressing over the pasta and vegetable mixture. Gently toss with a wooden spoon until everything is evenly coated and glossy.
Fold in most of the crumbled bacon, saving a small handful for topping. Taste and adjust seasoning with more salt and pepper if needed before chilling the salad.
Chill, Garnish & Serve
Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to let the flavors meld and the dressing thicken slightly.
Before serving, give the salad a gentle stir. Add the reserved bacon and a little extra chopped parsley on top. Serve chilled.
Ingredient Swaps
- Pasta: Any short pasta works (penne, shells, bowties). Use whole‑wheat or gluten‑free pasta for added fiber or gluten‑free needs.
- Bacon: Swap with turkey bacon, pancetta, ham, or a plant‑based bacon for a vegetarian version.
- Dairy: Use Greek yogurt in place of some or all of the mayo/sour cream, or a dairy‑free mayo and vegan cheese for a lactose‑free/vegan option.
- Veggies: Substitute or add bell peppers, peas, corn, or scallions based on what’s affordable or in season.
- Acid & seasoning: White wine vinegar or lemon juice can replace apple cider vinegar; regular paprika or a pinch of chili powder can stand in for smoked paprika.
You Must Know
– Scale confidently: For a crowd, double everything (24 oz pasta, 16 bacon slices, etc.) but hold back ¼–½ cup of the dressing.
Stir it in only if the salad looks under-dressed after combining; it’s easier to add more creaminess than to fix an overly heavy salad.
Serving Tips
- Serve in a chilled bowl to keep the salad crisp and invigorating.
- Pair with grilled chicken, burgers, or steak for an easy summer cookout meal.
- Scoop into lettuce cups for a lighter, handheld party option.
- Garnish with extra bacon, parsley, and shredded cheddar just before serving.
- Offer lemon wedges or hot sauce on the side for customizable brightness and heat.
Storage & Make-Ahead
Bacon pasta salad keeps well in the fridge for 3–4 days in an airtight container.
It’s ideal to make a day ahead so flavors meld.
Stir before serving and refresh with a spoonful of mayo or splash of vinegar if needed.
This salad doesn’t freeze well; the pasta and mayo separate.
Reheating
Enjoy this salad chilled; reheating can wilt veggies and soften bacon.
If you must warm it slightly, use very low heat: brief microwave bursts, a warm (not hot) oven, or gentle stovetop.
Bacon Pasta Salad Potlucks
On a crowded potluck table full of casseroles and store‑bought dips, this bacon pasta salad always disappears first, and I’ve learned to bring a big bowl.
I love setting it down and watching people circle back for “just a little more,” scraping the last curls of rotini from the bottom.
I mix it a few hours ahead, let it chill, then shower the top with fresh parsley and a last-minute handful of crisp bacon.
It arrives cold, creamy, and ready for that first grateful scoop.
- The clink of serving spoons and quiet hum of conversation around a crowded backyard table
- Sun-warmed paper plates sagging under potluck favorites
- Someone asking, “Who brought this salad?” with an empty bowl in hand
Final Thoughts
Give this Bacon Pasta Salad a try the next time you need a crowd-pleasing side dish—it’s simple, satisfying, and full of flavor.
Don’t hesitate to tweak the veggies, cheese, or seasonings to make it your own perfect version.
Frequently Asked Questions
Can I Make This Bacon Pasta Salad Without Dairy for Lactose-Intolerant Guests?
Yes, you can. I swap in vegan mayo, use lactose‑free or plant‑based sour cream, and skip the cheddar or use dairy‑free shreds. I’ve served it this way at summer picnics—no one missed the dairy.
What Main Dishes Pair Best With This Bacon Pasta Salad for a Full Meal?
I’d serve it beside grilled lemon chicken, smoky barbecue ribs, or simple pan-seared salmon. When I do, the table feels like summer—bright, salty, and comforting, everyone lazily reaching back for “just one more” spoonful.
How Can I Reduce the Calories or Fat Content Without Losing Too Much Flavor?
I’d swap half the mayo with Greek yogurt, use center-cut bacon, and add extra crunchy veggies. When I do this, the bowl still tastes indulgent, but I feel lighter lingering over second helpings.
Is This Recipe Suitable for Kids, and How Can I Make It More Kid-Friendly?
Yes, it’s kid-friendly, but I’d tweak it. I’d use milder cheese, tiny pasta shapes, less onion, and extra cucumber. I’d tell you to serve bacon on the side so picky eaters feel safe.
How Do I Safely Transport This Salad for Outdoor Events in Warm Weather?
I pack it straight from the fridge into a chilled container, nestle that in an ice-filled cooler, and keep it shaded. I don’t let it sit out over two hours—less, if it’s scorching.
Bacon Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large skillet
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup set
- 1 Measuring spoons set
- 1 plastic wrap or airtight container
Ingredients
- 12 ounce pasta such as rotini or fusilli; short shape
- 8 slices bacon thick-cut
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion finely diced
- 1/2 cup celery thinly sliced
- 1/2 cup cheddar cheese shredded
- 1/4 cup fresh parsley chopped
- 3/4 cup mayonnaise full-fat
- 1/4 cup sour cream
- 2 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook according to package directions until al dente.
- Drain the pasta in a colander, rinse under cold water to cool completely, and set aside to drain well.
- While the pasta cooks, place the bacon slices in a large skillet over medium heat.
- Cook the bacon, turning occasionally, until crisp and browned, about 8–10 minutes.
- Transfer the cooked bacon to a paper-towel-lined plate to drain and cool.
- Once cool, crumble or chop the bacon into bite-size pieces and set aside.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, celery, cheddar cheese, and parsley.
- In a small mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, garlic powder, smoked paprika, salt, and black pepper until smooth.
- Pour the dressing over the pasta mixture.
- Gently toss the salad with a wooden spoon until everything is evenly coated.
- Fold in most of the crumbled bacon, reserving a small handful for garnish.
- Taste the salad and adjust seasoning with additional salt and black pepper if needed.
- Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
- Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a gentle stir and sprinkle the reserved bacon and a little extra parsley on top.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
