BLT Chicken Pasta Salad

The smell of bacon hitting a hot skillet still stops me in my tracks every single time. I first threw this pasta salad together on a sweltering July afternoon when my air conditioner died and cooking anything resembling a hot meal felt like punishment. The combination of smoky, crisp bacon with cool, creamy pasta somehow made the kitchen heat bearable.

Last summer, I made three batches of this salad for my sisters backyard baby shower. The dish was empty before anyone even touched the elaborate cake shed ordered. My brotherinlaw hovered near the serving bowl the entire time, casually picking out all the extra bacon bits when he thought nobody was watching.

Ingredients

• Pasta shells: Medium shells catch the dressing in their curves better than any other shape Ive tried
• Grilled chicken breast: Grilling adds those beautiful char marks and subtle smoke flavor that plain cooked chicken just cant match
• Bacon: Cook it until its seriously crispy because soggy bacon will ruin the entire texture experience
• Romaine lettuce: Iceberg works too but romaine holds up better without turning into mush
• Cherry tomatoes: They burst with juice when you bite into them creating little pockets of brightness
• Red onion: Finely dice it so you get flavor without harsh onion chunks in every bite
• Light mayonnaise: The lighter version keeps the dressing from feeling too heavy on hot days
• Greek yogurt: This secret ingredient adds tang and cuts through the richness perfectly
• Lemon juice: Fresh squeezed makes a noticeable difference over bottled
• Dijon mustard: Just a teaspoon gives the dressing depth and subtle bite

Instructions

Cook the pasta perfectly:

Boil those shells until theyre al dente then rinse under cold water immediately to stop the cooking process

Whisk up the magic dressing:

Combine the mayonnaise Greek yogurt lemon juice Dijon garlic powder salt and pepper until silky smooth

Build your salad base:

Toss the cooled pasta with chicken bacon lettuce tomatoes and onion in your largest bowl

Bring it all together:

Pour that creamy dressing over everything and fold gently until every piece is coated

Let it rest:

Serve right away or pop it in the fridge for twenty minutes to let all those flavors become best friends

Save

This recipe has become my goto contribution for every summer gathering and office potluck. Something about the combination of warm weather good food and happy people eating together just works.

Making It Ahead

You can absolutely prep everything except the lettuce and dressing up to two days in advance. Store the pasta chicken bacon and veggies in separate containers in the refrigerator. Toss it all together about an hour before you need to serve it.

Perfect Pairings

I love serving this alongside grilled corn on the cob or with a simple green salad dressed with vinaigrette. The crisp acidity cuts through the creamy pasta beautifully and balances out the meal.

Customization Ideas

Sometimes I swap in diced avocado for extra creaminess or add shredded sharp cheddar when I want something more indulgent. The base recipe is incredibly forgiving and welcomes whatever you have on hand.

• Add fresh herbs like basil or dill for an aromatic lift
• Try whole wheat pasta for more fiber and nutty flavor
• Amp up the crunch with toasted pine nuts or sunflower seeds

Save

Theres something genuinely satisfying about a dish that brings people together around the picnic table. Hope this becomes one of your summer staples too.

Recipe Q&A

→ Can I make this pasta salad ahead of time?

Absolutely! Prepare everything up to 24 hours in advance, but add the crisp lettuce right before serving to maintain its texture. The flavors actually improve when allowed to meld in the refrigerator.

→ What type of pasta works best?

Medium shells, rotini, or fusilli capture the creamy dressing beautifully while holding onto the bacon and chicken pieces. Any short pasta with nooks and crannies will work wonderfully.

→ How can I lighten this dish?

Use turkey bacon instead of pork, increase the Greek yogurt ratio while reducing mayonnaise, or add more vegetables like cucumbers and bell peppers to bulk up the servings.

→ What can I substitute for the grilled chicken?

Rotisserie chicken works perfectly for convenience, or try leftover roasted chicken. For a different protein twist, diced ham or cooked shrimp would complement the classic BLT flavors.

→ How should I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. If possible, store the dressing separately and toss right before serving to prevent the pasta from absorbing all the moisture.

→ Can I make this dairy-free?

Yes! Use a dairy-free yogurt alternative and dairy-free mayonnaise. The flavor profile remains delicious, and the creamy texture stays intact with these simple substitutions.