Pin Last summer, I brought this to a backyard barbecue without much fanfare, and by the time I looked up, the bowl was empty. Someone asked if I'd brought a second batch in the car. The combination of crispy bacon, juicy tomatoes, and that tangy creamy dressing hit exactly right on a hot afternoon. It's the kind of dish that sneaks up on people, familiar but somehow better than they expected. I've been making it ever since, tweaking little things here and there, and it never fails to disappear fast.
I remember the first time I made this for a potluck, I was nervous the lettuce would wilt into sad green mush. But my neighbor, who'd grown up making similar salads for church picnics, told me to add it at the very last minute and keep everything cold until serving. That small trick changed everything. Now I prep the components separately, store them in the fridge, and toss it all together just before people arrive. The crunch stays, the bacon stays crisp, and I stay calm.
Ingredients
- Short pasta (rotini, penne, or fusilli): The spirals and ridges grab onto the dressing beautifully, and I always cook it just to al dente so it doesn't turn mushy when chilled.
- Streaky bacon: This is the star, so I go for good quality bacon and cook it until the edges are deeply golden and crispy, then let it drain well so the salad doesn't get greasy.
- Cherry tomatoes: Halved so their sweetness bursts in every forkful, and I sometimes leave them out on the counter for an hour to bring out their flavor before adding them.
- Romaine lettuce: Sturdy enough to hold its shape and crunch, unlike softer greens that wilt the moment they touch dressing.
- Red onion: Finely diced to add a sharp bite without overwhelming, and if I have time, I soak the pieces in cold water for ten minutes to mellow the intensity.
- Avocado: Optional but incredible, adding creaminess and a subtle richness that makes the whole dish feel a little more special.
- Mayonnaise and sour cream: The base of the dressing, and I use full fat versions because they coat the pasta without sliding off or tasting thin.
- Lemon juice: Brightens everything and keeps the avocado from browning too quickly, plus it cuts through the richness with a clean zing.
- Dijon mustard: Adds a quiet depth and slight tanginess that makes people wonder what the secret is.
- Garlic: Minced fresh, not from a jar, because the sharpness mellows into the dressing and ties all the flavors together.
- Chives or parsley: A fresh green finish that looks beautiful and adds a hint of herbal brightness right before serving.
Instructions
- Cook the pasta:
- Boil it in well salted water until just al dente, then drain and rinse under cold water to stop the cooking immediately. I toss it with a tiny drizzle of olive oil so it doesn't clump while it cools.
- Crisp the bacon:
- Cook the diced bacon over medium heat, stirring occasionally, until it turns golden and the fat renders out completely. Let it drain on paper towels so every piece stays crunchy and the salad stays light.
- Make the dressing:
- Whisk together the mayonnaise, sour cream, lemon juice, Dijon, garlic, salt, and pepper until smooth and creamy. Taste it and adjust the lemon or mustard to your liking, it should be tangy and rich with a little punch.
- Combine everything:
- In a large bowl, toss the cooled pasta with tomatoes, lettuce, red onion, avocado, and bacon. Pour the dressing over and fold gently so every piece gets coated without bruising the avocado or wilting the lettuce.
- Garnish and serve:
- Sprinkle fresh chives or parsley on top and serve immediately, or cover and chill for up to two hours to let the flavors marry. If you wait longer, add the lettuce just before serving to keep it crisp.
Pin One evening, I made this for a small gathering of friends who didn't know each other well yet. As we sat around the table, passing the bowl and going back for seconds, the conversation started to flow. Someone said it reminded them of summer camp, another person mentioned their grandmother's church potlucks, and suddenly everyone was swapping food memories. It wasn't fancy or complicated, but it brought people together in that easy, comfortable way good food does.
Make It Your Own
I've tried this with grilled chicken tossed in, and it turns the salad into a full meal that satisfies even the hungriest crowd. Turkey bacon works beautifully if you want something a little lighter, and it still crisps up nicely. Sometimes I swap in baby spinach when romaine isn't around, though I add it at the last second so it stays perky. Croutons scattered on top just before serving add an extra layer of crunch that people love, especially kids who might be skeptical of salad.
Storing and Serving
This salad holds up surprisingly well in the fridge for a few hours, and the flavors actually deepen as they sit together. I keep it covered tightly and give it a gentle toss before serving to redistribute the dressing. If I'm making it the night before, I leave out the lettuce and bacon, then fold them in right before guests arrive so everything stays fresh and crispy. Leftovers are best eaten within a day, though the lettuce will soften, so I sometimes just enjoy the creamy pasta and bacon on their own the next afternoon.
What to Serve Alongside
This pairs perfectly with grilled burgers, barbecue chicken, or even a simple roast. It balances smoky, rich main dishes with its cool, creamy brightness and holds its own at any picnic table. I've also served it as a light lunch on its own, with some crusty bread on the side and a cold drink. It's one of those flexible dishes that works for casual weeknight dinners or weekend gatherings without any extra effort.
- Serve it straight from the fridge on a hot day for maximum refreshment and crunch.
- Double the batch if you're feeding a crowd, it always goes faster than you expect.
- Taste the dressing before tossing and adjust the lemon or garlic to suit your mood, it should make you want to lick the spoon.
Pin This salad has become my go to whenever I need something reliable, delicious, and easy to transport. It's the kind of recipe that makes you look like you tried harder than you did, and I love that. Enjoy every crunchy, creamy, bacon filled bite.
Recipe Q&A
- → What pasta types work best for this dish?
Short pasta like rotini, penne, or fusilli holds the dressing well and provides texture contrast.
- → How can I make the bacon crispy but not greasy?
Cook diced bacon in a hot skillet over medium heat until golden and crisp, then drain on paper towels to remove excess fat.
- → Is it possible to prepare the dressing ahead of time?
Yes, the mayonnaise-based dressing can be whisked and refrigerated for a few hours before combining with the other ingredients.
- → Can I add other vegetables for extra crunch?
Yes, croutons or diced bell peppers can add additional texture without overpowering the flavors.
- → What are good garnish options to finish the dish?
Fresh chopped chives or parsley add a burst of color and fresh herbal notes to the final dish.