BLT Chicken Pasta Salad

The kitchen counter was covered in scattered cherry tomatoes that had escaped my cutting board, and my apartment smelled irresistibly of frying bacon. I'd been craving something fresh but substantial, the kind of dish that works equally well for dinner straight from the bowl or packed up for tomorrow's lunch by the pool. That afternoon experiment turned into this pasta salad, which has since appeared at every summer gathering I host.

Last July, I made a massive batch for my sister's baby shower, watching three different aunts quietly hover around the serving bowl. My uncle Mike, who typically survives on burgers and ribs, went back for thirds and finally asked for the recipe. There's something about the combination of cold pasta, warm memories of summer cookouts, and that hit of savory bacon that makes people feel instantly at home.

Ingredients

• Medium pasta shells: The curves catch bits of bacon and dressing in every bite, and they hold up beautifully after chilling without becoming mushy
• Grilled chicken breast: Using leftover grilled chicken adds wonderful smokiness, but rotisserie chicken works beautifully when you need a shortcut
• Bacon: Cook it until it's seriously crisp so it stays crunchy even after being tossed with the dressing
• Romaine lettuce: Adds necessary crunch and freshness, though I've discovered the hard way that it wilts if added too far in advance
• Cherry tomatoes: They burst with juice when you bite into them, creating little pockets of brightness throughout
• Red onion: Optional but worth it for that sharp bite that cuts through the creamy elements
• Light mayonnaise and Greek yogurt: The combination keeps the dressing rich and tangy without being overwhelmingly heavy
• Lemon juice: Essential for brightening up all the creamy components
• Dijon mustard: Just enough to provide a subtle backdrop of warmth
• Garlic powder: Dissolves better than fresh garlic in this cold preparation

Instructions

Cook and cool the pasta:

Boil those shells until perfectly tender, then drain and rinse under cold water until the pasta feels thoroughly chilled to the touch

Whisk together the dressing:

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

Combine everything except lettuce:

In a large bowl, toss the pasta, chicken, bacon, tomatoes, and red onion with the dressing

Add lettuce at the last moment:

Fold in the chopped romaine just before serving or packing, then season with extra salt and pepper if needed

Save

This recipe has become my go-to contribution for potlucks because it travels so well and never fails to disappear. Something about the familiar comfort of BLT flavors translated into pasta form makes people instinctively reach for seconds.

Make Ahead Strategy

I've learned through trial and error that you can absolutely make this salad a day ahead, but keep the lettuce, dressing, and bacon separate until serving time. The pasta, chicken, and vegetables actually benefit from sitting in the fridge overnight.

Customization Options

The base formula is incredibly forgiving, and I've swapped in diced avocado when tomatoes were out of season. During fall, I've even added shredded sharp cheddar and swapped the lettuce for baby spinach with excellent results.

Serving Suggestions

This pasta salad shines alongside grilled corn on the cob and watermelon slices for a complete summer spread. It's substantial enough to serve as a main dish with some crusty bread, or you can portion it into smaller containers for grab and go lunches throughout the week.

• Serve it chilled but not ice cold, letting it sit out for about 10 minutes before serving
• Have extra bacon on hand because people will always pick out the crispiest pieces first
• Keep a lemon wedge nearby for a quick squeeze of brightness right before serving

Save

Hope this salad becomes a regular in your summer rotation like it has in mine.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes, prepare up to 24 hours in advance. Add the lettuce just before serving to maintain crisp texture.

→ What pasta shapes work best?

Medium shells, rotini, or penne capture the dressing well while holding the bacon and tomato pieces.

→ How do I store leftovers?

Keep refrigerated in an airtight container for up to 3 days. Toss gently before serving.

→ Can I use rotisserie chicken instead?

Absolutely. Shredded rotisserie chicken works perfectly and saves prep time.

→ Is this suitable for meal prep?

Yes, portion into individual containers. Store lettuce separately and add just before eating.

→ What can I substitute for Greek yogurt?

Sour cream or additional mayonnaise works. The yogurt adds tang and reduces overall richness.