BLT Chicken Pasta Salad

The summer humidity was thick enough to taste, my tiny apartment kitchen feeling more like a sauna with every sizzling strip of bacon. I'd invited friends over for what I promised would be a refreshing lunch, but standing there in a tank top, watching chicken breasts on the grill pan while pasta water bubbled over, I wondered if I'd oversold it. Then I tossed everything together that creamy tangy dressing hitting crisp lettuce and sweet tomatoes, and suddenly the stifling heat made perfect sense. This salad was exactly what none of us knew we needed.

My neighbor Sarah actually texted me the next day asking for the recipe, which is basically the highest compliment someone can give after a casual summer lunch. We'd eaten it on my balcony with paper plates and iced tea, watching kids chase fireflies in the yard below, and somehow this pasta salad made the moment feel intentional instead of thrown together.

Ingredients

• 8 oz medium pasta shells: The curves catch the dressing beautifully and hold up well even after chilling
• 2 cups cooked grilled chicken breast, diced: Grilling adds that subtle smoky flavor that poaching just cant replicate
• 6 slices bacon, cooked until crisp and crumbled: The salty crunch throughout is what makes this feel indulgent
• 1 ½ cups romaine lettuce, chopped: Adds that classic BLT freshness and gorgeous green color
• 1 cup cherry tomatoes, halved: They burst when you bite into them, releasing little pockets of brightness
• ½ cup red onion, finely diced: Optional but adds a sharp bite that cuts through the creamy dressing
• ⅓ cup light mayonnaise: The base of our dressing without the heaviness of full fat mayo
• 2 tbsp plain Greek yogurt: My secret for making the dressing tangy and lighter
• 1 tbsp lemon juice: Fresh squeezed if you can manage it it brightens everything up
• 1 tsp Dijon mustard: Just enough to give the dressing backbone and depth
• ½ tsp garlic powder: Even this small amount makes the dressing taste complete
• Salt and black pepper: Dont be shy here the pasta and chicken need proper seasoning

Instructions

Cook the pasta perfectly:

Boil those shells until they're al dente, then drain and rinse under cold water until they're cool to the touch. This stops the cooking and prevents mushy pasta later.

Whisk together the dressing:

Combine the mayonnaise, Greek yogurt, lemon juice, Dijon, garlic powder, salt, and pepper until smooth. Taste it and adjust the seasoning now before it coats everything else.

Combine all the components:

In a large bowl, toss together the cooled pasta, diced chicken, crumbled bacon, chopped lettuce, halved tomatoes, and red onion if you're using it.

Dress and toss gently:

Pour the dressing over the salad and fold everything together carefully so you don't tear the lettuce. Each shell should be coated and the ingredients evenly distributed.

Choose your moment:

Serve right away for maximum crunch or chill for 20 minutes to let the flavors meld together. Both ways are delicious just different.

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Last month my sister called me from her kitchen in another state, struggling to recreate this salad from memory. I walked her through the dressing ratios while she hunted for Dijon mustard in the back of her fridge, and somehow that conversation made me realize this recipe had become part of our family language, the kind of thing we pass between us without even trying.

Make It Your Own

The beauty of this pasta salad is how forgiving it is, and I've learned that through happy accidents and substitutions. Once I added diced avocado at the last minute and the creaminess was absolutely next level, turning a good salad into something my family still talks about. Shredded cheddar cheese melted into the warm pasta creates this incredible gooey factor, and sometimes I swap turkey bacon when I want to feel slightly virtuous without sacrificing that smoky crunch everyone loves.

Timing Makes All The Difference

Through trial and error, I've discovered this salad has a personality that shifts with time. Fresh from the bowl, the lettuce provides this amazing crisp crunch that makes it feel lighter, but after 20 minutes in the refrigerator, something magical happens, the flavors deepen and marry, the pasta absorbs some of that tangy dressing, and suddenly it tastes like a completely different dish, equally wonderful. For meal prep, I keep the dressing separate and add fresh lettuce right before eating, which has saved me from more than one sad, wilted lunch at the office.

Serving Ideas That Work

This pasta salad has shown up at more gatherings than I can count, always disappearing faster than expected. I've served it alongside grilled corn at summer barbecues, packed it for beach picnics in leakproof containers, and even plated it for an unexpected dinner with just a simple green salad and crusty bread to round out the meal. The trick is letting people serve themselves, watching their faces light up when they hit that perfect bite with everything in it.

• A crisp Sauvignon Blanc cuts through the creamy dressing beautifully
• Iced tea with lemon mirrors the citrus notes while keeping it casual
• Crusty bread helps scoop up every last drop of that dressing

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There's something deeply satisfying about a recipe that feels like summer no matter when you make it. I hope this BLT pasta salad brings that same easy, joyful energy to your table, whether you're feeding a crowd or just treating yourself to something special on a Tuesday night.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes, prepare everything up to 24 hours in advance. Add the lettuce just before serving to maintain crispness. The flavors actually improve after chilling in the refrigerator for a few hours.

→ What pasta shapes work best for this dish?

Medium shells, rotini, or bowtie pasta capture the creamy dressing and small ingredients well. Short pasta with nooks and crannies helps distribute the flavors evenly throughout each bite.

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

Rinse the cooked pasta under cold water to stop cooking and remove excess starch. Toss the pasta with a small amount of olive oil before combining with other ingredients. Add extra dressing before serving if needed.

→ Can I use rotisserie chicken instead of grilled?

Absolutely. Rotisserie chicken works perfectly and saves time. Simply shred or dice the meat, removing skin and bones. One store-bought rotisserie chicken typically provides enough meat for this dish.

→ What vegetables can I add or substitute?

Diced cucumbers, bell peppers, or avocado add freshness and crunch. Spinach or mixed greens can replace romaine. For more color, try adding shredded carrots or sweet corn kernels.

→ How long does this pasta salad keep in the refrigerator?

Store in an airtight container for up to 3-4 days. The pasta may absorb some dressing, so stir in a tablespoon of mayo or yogurt before serving leftovers. Keep lettuce separate if meal prepping for several days.