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smoky bacon pasta salad

Bacon Pasta Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Course Salad
Cuisine American
Servings 6 servings

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

For best results, make sure the pasta is fully cooled and well-drained so the dressing clings instead of thinning out, and cook the bacon until crisp so it stays crunchy even after chilling. You can prepare the components ahead by cooking the pasta and bacon up to a day in advance and storing them separately in the fridge, then mixing with the dressing just before serving. If the salad seems a bit dry after resting, stir in 1–2 tablespoons of mayonnaise or a splash of vinegar to refresh it. Feel free to customize with extras like peas, bell peppers, or a different cheese, and if you expect leftovers, keep some bacon aside to add fresh just before eating so it keeps its texture.
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