BLT Chicken Pasta Salad

The summer our air conditioner broke, I discovered that cold pasta salads are basically edible survival. This BLT chicken version became my go-to because I could prep everything during the cooler morning hours and just assemble when the kitchen felt like a sauna. Something about the smoky bacon hitting that cool, creamy dressing makes even the most miserable heatwave bearable.

I brought this to a friends potluck last minute because I had nothing else prepared, and honestly the empty bowl came back home with me. Three different people asked for the recipe right there, which never happens to my usual contributions. Now its my secret weapon for any gathering where I need to look like I have my life together.

Ingredients

• Pasta shells: I like medium shells because they cup the dressing and little bits of bacon in their curves
• Grilled chicken: Use leftover grilled chicken from dinner or cook some fresh, whatever you have works beautifully here
• Bacon: Cook it until seriously crispy because it will soften slightly in the salad
• Romaine lettuce: Chop it into manageable bite sized pieces rather than tearing it by hand
• Cherry tomatoes: They are sweeter and juicier than regular tomatoes and hold their shape better
• Light mayonnaise: Combined with Greek yogurt, you get all the creaminess with less guilt
• Lemon juice: Fresh squeezed makes a huge difference in brightening up the whole dish
• Dijon mustard: Just enough to give the dressing a little backbone without overpowering

Instructions

Cook the pasta perfectly:

Boil those shells until they are tender but still have some bite, then drain and rinse under cold water until they are completely cool to the touch

Whisk up the magic dressing:

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

Combine everything:

Toss the cooled pasta, chicken, bacon, lettuce, tomatoes, and onion in a large bowl

Dress and serve:

Pour the dressing over and fold gently until every piece is coated, then serve right away or chill for 20 minutes

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My daughter now requests this for her school lunch, which feels like a major parenting win considering she used to refuse anything that touched mayonnaise. Watching her happily eat actual vegetables and protein in one bowl makes all those recipe testing days worth it.

Making It Ahead

You can absolutely prep everything except the lettuce and dressing up to 24 hours in advance. Store the pasta, chicken, and bacon in one container and keep the vegetables separate so nothing gets soggy. I have learned this the hard way after bringing a sad, wilted salad to work too many times.

Getting The Right Texture

The secret is having some ingredients at room temperature and others cold. I let my chicken come to room temperature while the pasta chills, which creates these amazing little pockets of different temperatures throughout the salad. It sounds weird but trust me, your mouth will thank you for the variety.

Customizing Your Bowl

Sometimes I add diced avocado right before serving if I am feeling fancy, or swap in turkey bacon when I am trying to be slightly virtuous. shredded sharp cheddar cheese is also a game changer if you want extra richness and saltiness.

• Try using different pasta shapes like rotini or bow ties for fun
• Add fresh herbs like basil or parsley for color and brightness
• Grill some extra corn and cut it off the cob for summer sweetness

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This salad has become my answer to basically every what should I bring question and I am perfectly okay with that. Sometimes the simplest recipes end up being the ones people remember most.

Recipe FAQs

→ Can I make this BLT chicken pasta salad ahead of time?

Yes, you can prepare this salad up to 24 hours in advance. For best results, add the lettuce just before serving to maintain its crisp texture. Store the assembled salad in an airtight container in the refrigerator.

→ What type of pasta works best for this dish?

Medium pasta shells work wonderfully because they hold the creamy dressing well. You could also use rotini, penne, or fusilli pasta if you prefer. The key is choosing a shape that catches the dressing and ingredients.

→ How do I keep the lettuce from getting soggy?

Add chopped romaine lettuce right before serving rather than mixing it in beforehand. This keeps the leaves crisp and fresh. If meal prepping, pack the lettuce separately and toss it with the salad when ready to eat.

→ Can I substitute the mayonnaise dressing?

You can use a light vinaigrette or ranch dressing instead. The creamy mayo-yogurt blend provides tanginess that complements the bacon and chicken, but feel free to adjust based on your preference.

→ Is this salad suitable for meal prep?

Absolutely! This salad makes excellent meal prep for lunches. Prepare everything except the lettuce in advance, then store in individual containers. Add fresh lettuce when you're ready to eat for the best texture.

→ What can I add for extra flavor?

Diced avocado, shredded cheddar cheese, or fresh herbs like basil or parsley work beautifully. You could also add sliced cucumber or bell peppers for extra crunch and freshness.