BLT Chicken Pasta Salad

The Sunday my youngest daughter announced she had become a salad person, I knew I needed something substantial enough to win over her skeptical teenage appetite. pasta salads had always been hit or miss in our house, usually ending up either too dry or drowning in heavy dressing. This BLT version struck the perfect balance, with smoky bacon weaving through every bite and that familiar comfort food combination reimagined for warm weather. Now it is the first thing she requests for summer potlucks.

Last summer, I brought this to a neighborhood block party and watched three different people ask for the recipe before they even finished their first serving. There is something about the combination of warm bacon, cold crisp lettuce, and that tangy dressing that makes people pause mid bite and ask what exactly they are eating. One neighbor admitted she normally avoids pasta salads but went back for seconds.

Ingredients

• Pasta shells: The curves catch all that dressing and bacon bits in every bite
• Grilled chicken breast: Use leftovers from last night or cook up some seasoned breasts specifically for this
• Bacon: The smoky saltiness ties everything together, so do not skimp here
• Romaine lettuce: Adds essential crunch that contrasts beautifully with tender pasta
• Cherry tomatoes: They burst between bites, releasing fresh juices throughout the salad
• Red onion: Optional but adds a sharp bite that cuts through the creamy dressing
• Light mayonnaise: The base of our dressing, keeping things classic
• Greek yogurt: My secret trick for tang and creaminess without the heaviness
• Lemon juice: Brightens everything and keeps the flavors fresh
• Dijon mustard: Just enough to give the dressing depth and character
• Garlic powder: Distributes evenly throughout rather than clumping like fresh garlic sometimes does

Instructions

Cook and cool the pasta:

Boil those shells until just tender, then rinse immediately under cold water until they are completely cool to the touch

Whisk up the dressing:

Combine the mayonnaise, yogurt, lemon juice, mustard, garlic powder, salt and pepper until smooth and creamy

Assemble everything:

In a large bowl, toss together the cooled pasta, chicken, bacon, lettuce, tomatoes and onion

Dress it up:

Pour the dressing over and gently fold until every ingredient glistening and evenly coated

Let it rest:

Serve right away or refrigerate for 20 minutes so the flavors can really get to know each other

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This recipe has transformed from a simple summer dish into the meal my daughter requests before every big exam week. Something about those familiar BLT flavors comforts her while the pasta makes it feel substantial enough to power through long study sessions.

Making It Your Own

I have found that diced avocado or shredded cheddar cheese can take this from great to absolutely memorable. Sometimes I will swap in turkey bacon when I am watching my sodium intake, and honestly, no one has ever noticed the difference at potlucks.

Meal Prep Magic

This pasta salad keeps beautifully for up to three days in the refrigerator, which has saved me more than once during hectic work weeks. The key is storing the lettuce separately and tossing it in right before you eat, maintaining that satisfying crunch that makes each bite feel fresh.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the creaminess beautifully, while unsweetened iced tea makes this feel like an authentic American summer meal. My husband loves serving this alongside grilled corn on the cob for a complete dinner that celebrates the season.

• Warm crusty bread soaks up any extra dressing at the bottom of the bowl
• Fresh fruit like watermelon or berries balances the savory elements
• Keep extra dressing on hand in case the pasta absorbs more than expected

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Hope this brings as much easy joy to your table as it has to ours over the years.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes, this dish is excellent for meal prep. Store the dressed pasta and toppings in the refrigerator for up to 2 days. Add the crisp lettuce just before serving to maintain its texture and prevent sogginess.

→ What pasta shapes work best for this salad?

Medium shells, rotini, bow ties, or penne are ideal choices as their shapes hold the creamy dressing well and capture small bits of bacon and tomatoes. Use whatever pasta you have on hand.

→ Can I substitute the mayonnaise in the dressing?

You can replace mayonnaise entirely with Greek yogurt for a lighter version, or use an equal mix of both. For a dairy-free option, try mashed avocado blended with lemon juice and herbs.

→ How do I prevent the pasta from absorbing all the dressing?

Let the cooked pasta cool completely before dressing it. If storing overnight, reserve a small amount of dressing to refresh the salad before serving, as pasta tends to absorb moisture as it sits.

→ What other proteins can I use instead of chicken?

Grilled shrimp, diced ham, or hard-boiled eggs work beautifully. For a vegetarian version, try chickpeas, white beans, or diced halloumi cheese instead of the chicken and bacon.

→ Is this suitable for outdoor gatherings?

Absolutely. This travels well and doesn't require reheating. Keep it chilled in a cooler or serve over ice if you'll be outdoors for more than 2 hours to ensure food safety.