Loaded Pasta Salad

There’s something about a big bowl of loaded pasta salad that instantly brightens the table.

Twirls of tender pasta are coated in a tangy, creamy dressing, speckled with vibrant cherry tomatoes, crisp cucumbers, salty olives, and bites of cheese that feel like little treasures.

It’s an invigorating, hearty side—or a complete meal—that comes together surprisingly fast, perfect for busy weeknights, easy lunches, or make-ahead meal prep.

This dish is a lifesaver for hosts, families, and anyone who likes to cook once and eat well for days.

I remember one chaotic summer evening when friends dropped by unannounced. I tossed together leftover pasta, veggies, and pantry staples, and this salad turned a potential scramble into relaxed, generous entertaining.

It held beautifully on the table as everyone grazed and talked long past sunset.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor with smoky bacon and creamy, tangy dressing
• Packs in colorful veggies for texture, crunch, and freshness
• Comes together quickly with simple, everyday ingredients and tools
• Chills beautifully, making it perfect for parties and meal prep
• Easily customizable with extra proteins, veggies, or mix-ins you love

Ingredients

• 16 ounces short-cut pasta (rotini, penne, or shells) — ridges hold the creamy dressing well
• 1 tablespoon salt — for seasoning the pasta water generously
• 6 slices bacon, cooked and crumbled — cook until crisp for best texture
• 1 cup cherry tomatoes, halved — choose firm, sweet tomatoes
• 1 cup cucumber, diced, seeds removed — seeding keeps the salad from getting watery
• 1 cup bell pepper, diced (any color) — mix colors for a bright, crunchy salad
• 1/2 cup red onion, finely diced — dice very small for milder bite
• 1 cup cheddar cheese, shredded or small cubes — a sharp cheddar adds more flavor
• 1/2 cup black olives, sliced — well-drained to avoid extra brine
• 1/3 cup green onions, thinly sliced — use both white and green parts
• 1/2 cup full-fat sour cream — gives the dressing tangy creaminess
• 1/2 cup full-fat mayonnaise — full-fat blends smoother and richer
• 2 tablespoons extra-virgin olive oil — adds body and silkiness to the dressing
• 2 tablespoons red wine vinegar — brightens and balances the creamy base
• 1 tablespoon Dijon mustard — helps emulsify and adds gentle heat
• 1 teaspoon garlic powder — disperses evenly without raw garlic bite
• 1 teaspoon onion powder — boosts savory flavor throughout
• 1/2 teaspoon smoked paprika — adds subtle smoky depth
• 1/2 teaspoon salt — adjust more to taste after chilling
• 1/2 teaspoon freshly ground black pepper — grind just before adding
• 2 tablespoons fresh parsley, chopped — adds freshness and color
• 1 tablespoon fresh dill, chopped (optional) — gives a herby, slightly tangy note

Step-by-Step Method

Cook the Pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then stir in the pasta. Cook according to package directions until just al dente.

Avoid overcooking so the pasta holds its shape in the salad. Once done, immediately drain the pasta in a colander to stop the cooking.

Cool and Drain the Pasta

Rinse the hot pasta under cold running water. Toss it gently with your hands or a spoon to cool all the pieces evenly.

Let it sit in the colander several minutes to drain thoroughly. Remove any excess water so the dressing clings better and the salad doesn’t become watery as it chills.

Cook and Crumble the Bacon

Place bacon slices in a cold skillet, then turn the heat to medium. Cook, flipping occasionally, until the bacon is golden and crisp.

Transfer to a paper towel–lined plate to drain and cool. Once cool enough to handle, crumble or chop into small pieces so they distribute evenly throughout the salad.

Prep the Fresh Vegetables

Rinse and dry the cherry tomatoes, cucumber, bell pepper, and green onions. Halve the tomatoes, dice the cucumber and bell pepper, and finely dice the red onion.

Slice the green onions thinly. Aim for bite-size, even pieces so every forkful has a mix of textures and flavors, and the vegetables stay crisp.

Combine Pasta and Mix-Ins

Transfer the cooled, well-drained pasta to a large mixing bowl. Add the cherry tomatoes, cucumber, bell pepper, red onion, cheddar cheese, black olives, green onions, and crumbled bacon.

Gently toss ingredients together to distribute everything evenly. Avoid crushing the pasta or tomatoes while mixing; use a light hand with a large spoon.

Whisk the Creamy Dressing

In a small bowl, add sour cream, mayonnaise, olive oil, red wine vinegar, and Dijon mustard. Sprinkle in garlic powder, onion powder, smoked paprika, salt, and black pepper.

Whisk vigorously until the mixture becomes smooth and fully emulsified. Taste and adjust seasoning slightly now, knowing flavors will mellow once chilled.

Dress and Toss the Salad

Pour the creamy dressing over the pasta mixture. Use a wooden spoon or spatula to toss gently from the bottom up, coating all ingredients evenly.

Make certain no pockets of undressed pasta remain. Take care not to break up the vegetables as you mix. The salad should look glossy and well combined.

Add Fresh Herbs and Adjust Seasoning

Sprinkle the chopped parsley and optional dill over the dressed salad. Fold them in gently so the herbs stay vibrant and evenly distributed.

Taste the salad and adjust with a bit more salt or pepper if needed. Remember the flavors will soften in the fridge, so season just slightly on the bold side.

Chill to Meld the Flavors

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to let the flavors meld and the dressing thicken slightly.

This resting time improves both taste and texture. Keep it chilled until serving, especially if preparing the salad ahead.

Stir and Refresh Before Serving

Remove the salad from the refrigerator and give it a good stir to redistribute dressing and ingredients. If it seems a little dry or stiff, loosen it with a tablespoon or two of olive oil or an extra spoonful of mayonnaise.

Taste once more and re-season if needed, then serve immediately.

Ingredient Swaps

• Use any short pasta you have on hand (elbow, bowtie, or macaroni); for gluten-free, choose a sturdy rice or chickpea pasta and cook just to al dente.
• Swap bacon with cooked chicken, ham, pepperoni, or chickpeas for a vegetarian option; leave out meat entirely and add extra veggies for budget-friendly bulk.
• Replace sour cream + mayo with Greek yogurt (or a mix of yogurt and mayo) for a lighter version, or use vegan mayo and a plant-based yogurt for dairy-free.
• Use whatever veggies are available: swap cucumber/bell pepper for zucchini, celery, corn, or peas; cheddar can be replaced with any firm cheese (Monterey Jack, Colby, Gouda) or a dairy-free cheese.
• If you don’t have red wine vinegar, use apple cider, white wine, or even lemon juice; smoked paprika can be replaced with regular paprika plus a splash of liquid smoke or omitted.

You Must Know

• Doneness • If the pasta looks dry or chalky after chilling, coat it with 1–2 tablespoons olive oil and fold gently until the pieces look lightly glossy—not greasy. Cold pasta tightens up, and a thin oil film helps the creamy dressing cling instead of clumping.
• Troubleshoot • When the salad tastes flat straight from the fridge, add 1–2 pinches salt plus 1–2 teaspoons red wine vinegar, then taste again after 2–3 minutes. Cold dulls acidity and salt perception, so seasoning that seemed fine warm will often disappear once chilled.
• Make-Ahead • For next-day serving, store cooked pasta and chopped veggies/cheese/bacon in separate containers and keep the dressing in its own jar up to 24 hours. Combine everything 1–3 hours before serving so the pasta absorbs just enough flavor without turning soggy.
• Swap • To lighten it up, replace up to half the mayonnaise with plain Greek yogurt and keep at least 1–2 tablespoons olive oil in the dressing. The oil maintains a silky texture so the salad doesn’t turn pasty or overly tangy.
• Safety • If the salad sits out at room temperature for more than 2 hours (or 1 hour above 90°F/32°C), discard leftovers instead of re-chilling. The dairy-based dressing and bacon fall into the “perishable” zone where bacteria multiply quickly.

Serving Tips

• Serve in a large chilled bowl, garnished with extra herbs and crumbled bacon on top.
• Pair with grilled chicken, burgers, or steak as a hearty, make-ahead side.
• Spoon into lettuce cups for lighter individual portions at parties or potlucks.
• Offer extra dressing, bacon, and cheese on the side for customizable servings.
• Pack into jars or meal-prep containers for easy grab-and-go lunches.

Storage & Make-Ahead

Loaded pasta salad keeps well in the fridge for 3–4 days in an airtight container.

It’s ideal to make it 4–24 hours ahead so flavors meld without the pasta turning soggy.

It doesn’t freeze well—the creamy dressing separates—so enjoy it fresh from the refrigerator.

Reheating

Reheat small portions briefly in the microwave at 50% power, stirring once.

For larger amounts, warm covered in a low oven, or gently on the stovetop, adding a splash of creaminess.

Potluck and Barbecue Favorite

At almost any potluck or backyard barbecue, I watch this pasta salad disappear faster than anything else on the table.

You know that moment when lids pop off foil pans and everyone pretends they’re “just looking”? That’s when this bowl starts shrinking.

The creamy dressing clings to every curve of the pasta, bacon glints through the tangle of tomatoes, peppers, and cheddar, and suddenly there’s a quiet little crowd hovering nearby.

I love how it bridges the whole spread—cool and tangy next to smoky ribs, juicy burgers, and grilled corn.

It holds up on a picnic table, even in summer heat, staying lush instead of drying out.

I always scoop some early, because seconds aren’t guaranteed.

Final Thoughts

Give this loaded pasta salad a try the next time you need a crowd-pleasing side—it’s simple to make and packed with flavor and texture.

Feel free to mix in your favorite add-ins or adjust the veggies and seasonings to make it perfectly your own.

Frequently Asked Questions

Can I Make This Pasta Salad Gluten-Free or Dairy-Free for Dietary Restrictions?

You can. I’d swap in gluten-free pasta, then trade sour cream, mayo, and cheddar for rich dairy-free versions. Taste, add extra herbs, maybe lemon, and you’ll still get creamy swirls, smoky bacon, bright crunchy vegetables.

How Can I Scale This Recipe for a Crowd of 30–40 People?

You’ll want triple the recipe for 30–40 people. I picture an overflowing, colorful bowl—so I’d cook about 3 pounds pasta, multiply all ingredients by three, season boldly, then toss just before serving.

What Are Some Kid-Friendly Variations That Picky Eaters Usually Enjoy?

I’d keep flavors gentle: swap sharp onions for sweet corn, skip olives, use mini pepperoni, mild cheddar, extra bacon, ranch-style dressing. Let kids sprinkle their own toppings—cheese, peas, crunchy croutons—for playful color and control.

How Do I Safely Transport This Salad on Long Car Trips or Picnics?

I pack it icy-cold, nestling the sealed bowl in a cooler with plenty of ice packs. I keep it shaded, don’t open often, and serve within 2–3 hours so everything stays creamy, crisp, and safe.

Can I Turn This Into a Complete One-Bowl Meal With Extra Protein Additions?

Yes, you absolutely can. I’d fold in chilled grilled chicken, tender shrimp, or hearty chickpeas, maybe some hard‑boiled eggs; every creamy, smoky, crunchy bite turns into a satisfying, single‑bowl dinner you’ll linger over.