BLT Chicken Pasta Salad

The summer I discovered BLT pasta salad was the same summer my apartment AC died, and cooking became this strategic game of minimal oven time. I threw everything from a classic BLT into some cooled pasta shells and that creamy dressing, and suddenly dinner wasn't just tolerable, it was something I actually craved even when the weather cooled down.

I brought this to a friend's backyard potluck last month and watched three different people ask for the recipe within ten minutes of arriving. Something about the crunch of lettuce against tender pasta, plus that hit of smoky bacon, makes people gravitate toward the bowl instinctively.

Ingredients

• Pasta shells: The curves catch all that creamy dressing in little pockets, which is why shells work better than spaghetti or penne here.
• Grilled chicken: Use leftovers from yesterday's dinner or grill fresh, just get those nice char marks for extra flavor.
• Bacon: Cook it until it's seriously crispy, because soggy bacon will ruin the texture contrast in the salad.
• Romaine lettuce: Adds that classic BLT crunch, but don't add it too early or it goes limp.
• Cherry tomatoes: Halve them so each bite bursts with juice instead of rolling away whole.
• Red onion: Optional, but I love the sharp bite it cuts through the creamy dressing.
• Light mayonnaise: Keeps things lighter without sacrificing creaminess.
• Greek yogurt: The secret weapon that adds tang and protein while cutting through the richness.
• Lemon juice: Brightens everything and keeps the dressing from feeling too heavy.
• Dijon mustard: Just enough to give the dressing depth without making it taste like mustard.
• Garlic powder: Distributes more evenly than fresh garlic in a cold salad.
• Salt and pepper: Don't be shy here, pasta needs aggressive seasoning.

Instructions

Cool the pasta completely:

Cook those shells until tender, then rinse under cold water until the pasta feels genuinely cool to the touch. Warm pasta makes the lettuce wilt and the dressing separate, so patience at this stage pays off.

Whisk up the dressing:

Combine the mayo, Greek yogurt, lemon juice, Dijon, garlic powder, salt, and pepper until smooth and creamy. Taste it and adjust, because this is your last chance to balance the flavors before tossing.

Combine everything but lettuce:

Mix the cooled pasta, chicken, bacon, tomatoes, and onion in a large bowl. The lettuce gets added last so it stays crunchy.

Toss gently:

Pour the dressing over and fold everything together carefully so you don't crush the pasta or mash the tomatoes.

Add lettuce and serve:

Fold in the romaine right before serving, then let it chill for 20 minutes if you have time. The flavors meld beautifully, but the lettuce stays crisp.

Save

My sister texted me at midnight after I made this for her family dinner, saying she couldn't stop thinking about the leftovers she'd packed for lunch the next day. When a pasta salad creates that kind of anticipation, you know it's doing something right.

Make It Your Own

Diced avocado melts into the dressing and adds this incredible creaminess. Shredded sharp cheddar brings a salty tang that plays nicely against the smoky bacon. Even swapping turkey bacon works if you're watching the heavy stuff, though the flavor profile shifts a bit.

Timing Is Everything

This salad sits at this weird intersection where it's perfect immediately but somehow better after a short chill. The dressing penetrates the pasta, the bacon flavor distributes, everything settles into itself. But past that 20 minute mark, the lettuce starts surrendering its crunch.

Pairings That Work

A crisp Sauvignon Blanc cuts through the creaminess while letting the smoky bacon shine through. Iced tea, especially with a squeeze of lemon, matches the casual picnic vibe perfectly. Even a light lager works if you're keeping things simple.

• Grilled corn on the side makes the whole meal feel like summer
• Fresh fruit salad balances the richness
• Crusty bread soaks up any extra dressing

Save

Some recipes are just meant to be thrown together without overthinking, and this is one of them. Simple ingredients, no fancy techniques, just honest comfort food that happens to look impressive on a picnic table.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, this dish is excellent for meal prep. Prepare all components separately and store in the refrigerator. Add the lettuce just before serving to maintain crispness, and toss with dressing within a few hours of eating.

→ What type of pasta works best?

Medium pasta shells are ideal as they hold the dressing well and provide a pleasant texture. You can substitute with rotini, farfalle, or other similar shapes. Avoid thin pasta varieties that become mushy when chilled.

→ How do I keep the lettuce crisp?

Store the lettuce separately from the dressed salad and add it immediately before serving. Pat it dry after washing to remove excess moisture, which prevents wilting.

→ Can I use store-bought rotisserie chicken?

Absolutely. Shredded or diced rotisserie chicken works perfectly and saves preparation time. Simply adjust the seasoning if needed, as store-bought chicken may have additional salt.

→ What are good substitutions for the dressing?

Mix ranch seasoning with Greek yogurt for a tangy variation, or use a balsamic vinaigrette for lighter flavor. You can also add fresh herbs like dill or basil to customize the taste.

→ How long does this stay fresh?

Keep it refrigerated in an airtight container for up to 3 days. The pasta may soften slightly over time, so consume sooner for the best texture. Avoid dressing it too far in advance.