Save Last spring, I threw together what I thought would be a quick weeknight dinner and ended up with something that disappeared in minutes. My husband took one bite, looked up, and said it tasted like summer on a plate. The smoky bacon, the juicy burst of tomatoes, the creamy tang of the dressing—it all just worked. Now it's the dish I bring when I want to look like I tried harder than I did.
I made this for a family picnic once, and my cousin—who never asks for recipes—texted me that night asking how I made it. She said her kids, who usually pick at salads, fought over the last scoop. That's when I realized this wasn't just pasta salad. It was the kind of dish that sneaks its way into rotation without you planning it.
Ingredients
- Medium pasta shells: These little cups catch all the creamy dressing and bits of bacon, making every bite satisfying instead of bland.
- Cooked grilled chicken breast: Diced into bite sized pieces, it adds hearty protein without weighing things down—rotisserie chicken works beautifully here.
- Bacon: Cooked until crisp and crumbled, it brings that smoky, salty crunch that makes the whole salad feel special.
- Romaine lettuce: Chopped into ribbons, it stays crisp longer than other greens and adds a fresh, snappy contrast.
- Cherry tomatoes: Halved so their juices mingle with the dressing, they bring brightness and a pop of color.
- Red onion: Finely diced and optional, but it adds a sharp bite that cuts through the creaminess in the best way.
- Light mayonnaise: The creamy base of the dressing, but lightened up so it coats without feeling heavy.
- Plain Greek yogurt: Adds tang and extra creaminess while sneaking in protein—nobody ever guesses it's in there.
- Lemon juice: Just a tablespoon brightens everything and keeps the dressing from tasting flat.
- Dijon mustard: A teaspoon gives the dressing depth and a subtle sharpness that ties it all together.
- Garlic powder: Easier than fresh garlic here, and it blends into the dressing without any harsh bite.
- Salt and black pepper: Season to taste, because every tomato and every batch of bacon is a little different.
Instructions
- Cook the pasta:
- Boil the shells according to package directions until just tender, then drain and rinse under cold water to stop the cooking. This keeps them from getting mushy and lets the dressing cling instead of soaking in.
- Make the dressing:
- In a small bowl, whisk together the light mayo, Greek yogurt, lemon juice, Dijon, garlic powder, salt, and pepper until smooth and creamy. Taste it—if it needs more tang, add a squeeze more lemon.
- Combine the salad:
- In a large mixing bowl, toss together the cooled pasta, diced chicken, crumbled bacon, chopped lettuce, halved tomatoes, and red onion if using. Make sure everything is evenly distributed so every serving gets a little of everything.
- Dress and toss:
- Pour the dressing over the salad and gently toss with a big spoon or your hands until everything is coated. Be gentle so the lettuce doesn't bruise and the tomatoes stay intact.
- Serve or chill:
- You can serve it right away, but I like to chill it for 20 minutes so the flavors meld together. Just don't let it sit too long or the lettuce will wilt.
Save One evening, I packed this for a sunset picnic at the park, and we ate it straight from the bowl with plastic forks while sitting on a blanket. My friend said it was the best thing she'd had all week, and I didn't have the heart to tell her it took me less than an hour. Sometimes the simplest things end up meaning the most.
Making It Your Own
This salad is incredibly flexible, and I've played around with it more times than I can count. I've added diced avocado for creaminess, shredded cheddar for a sharper flavor, and even swapped turkey bacon when I wanted something lighter. You can toss in diced cucumber, swap the romaine for arugula, or add a handful of fresh herbs like basil or parsley. The bones of this recipe are solid, so feel free to riff on it based on what's in your fridge.
Storage and Meal Prep
This salad is a meal prep champion, but there's a trick to keeping it fresh. Store the dressed pasta, chicken, bacon, tomatoes, and onion in one container, and keep the lettuce separate in another. When you're ready to eat, just toss the lettuce in and give it a quick stir. It'll stay good in the fridge for up to three days, and the flavors actually deepen overnight. I like to portion it into individual containers for grab and go lunches.
Serving Suggestions
I've served this salad a dozen different ways, and it always fits the occasion. It's perfect on its own for a light lunch, but it also works beautifully as a side at barbecues or potlucks. I've paired it with grilled corn, garlic bread, and even just a cold glass of iced tea on a hot afternoon. If you want to make it a little fancier, serve it in individual bowls with a lemon wedge and a sprinkle of fresh cracked pepper.
- Bring it to a potluck in a big bowl and watch it vanish before the main course is served.
- Pack it for a picnic with some fruit and crackers for a no fuss outdoor meal.
- Serve it alongside grilled burgers or hot dogs for a cookout that feels complete.
Save This salad has become one of those recipes I don't even think about anymore—I just make it when I need something reliable and delicious. I hope it finds a spot in your kitchen too.
Kitchen Guide
- → Can I make this salad ahead of time?
Yes! This salad is excellent for meal prep. You can combine all ingredients except the lettuce and store it in an airtight container for up to 2 days. Add the fresh lettuce just before serving to keep it crisp and prevent wilting.
- → What type of pasta works best?
Medium pasta shells are ideal because they hold the dressing well and catch all the flavorful ingredients. You can also use rotini, penne, or farfalle as alternatives. Just ensure whatever pasta you choose is cooled completely before mixing.
- → How do I grill the chicken breast properly?
Season chicken breasts with salt and pepper, then grill on medium-high heat for 6-7 minutes per side until golden and cooked through. Let it rest for 5 minutes before dicing. For even cooking, pound the breasts to uniform thickness before grilling.
- → Can I substitute the mayo dressing?
Absolutely. You can use a vinaigrette, ranch dressing, or a Greek yogurt-based dressing for a lighter option. The mayo-yogurt blend keeps this version creamy while adding protein and tanginess from the Greek yogurt.
- → Is this suitable for dietary restrictions?
This salad contains wheat (pasta), eggs (mayo), and dairy (yogurt). For gluten-free, use gluten-free pasta. To make it dairy-free, substitute dairy-free mayo and skip the yogurt. It's not vegetarian due to bacon and chicken, but you can omit these for a vegetarian version.
- → What are good side dishes to serve with this?
Pair with crusty garlic bread, garlic knots, or cornbread for a heartier meal. Lighter accompaniments include grilled vegetables, a fresh green salad, or cucumber slices. A crisp Sauvignon Blanc or iced tea complements the flavors beautifully.