Save My neighbor showed up at a backyard cookout with this pasta salad, and I watched it disappear before the burgers even came off the grill. She laughed and said it was just leftovers thrown together, but I knew better. The way the crispy bacon mingled with the cool lettuce and tangy dressing felt like summer in a bowl. I asked for the recipe on the spot, scribbling notes on a napkin while she talked. Now it's the dish I make when I want something easy that still feels like I put in real effort.
I brought this to a potluck once, worried it was too simple next to all the fancy casseroles. By the end of the night, three people had texted me for the recipe, and someone asked if I catered. I just smiled and said it was something I threw together. The truth is, good food doesn't need to be complicated, it just needs to taste like you meant it.
Ingredients
- Short pasta: Rotini or penne works best because their grooves catch the dressing, but I've used whatever was in the pantry and it still turned out great.
- Streaky bacon: The fat renders into crispy, salty bits that make the whole salad sing, so don't skimp or swap it for something lean.
- Cherry tomatoes: Halve them so every bite gets a burst of juice and sweetness, balancing the richness of the bacon and dressing.
- Romaine lettuce: It stays crisp even after being tossed, unlike softer greens that wilt and turn soggy within minutes.
- Red onion: A little sharpness cuts through the creaminess, but if raw onion is too much, soak the diced pieces in cold water for ten minutes first.
- Avocado: Completely optional, but it adds a buttery texture that makes the salad feel a little more indulgent.
- Mayonnaise and sour cream: Together they create a dressing that's tangy and lush without being too heavy or one-note.
- Lemon juice: Freshly squeezed makes all the difference, brightening everything and keeping the avocado from browning too fast.
- Dijon mustard: Just a spoonful adds depth and a slight kick that wakes up the whole bowl.
- Garlic: Mince it finely so it melts into the dressing instead of hitting you in sharp, raw bursts.
- Chives or parsley: A handful of fresh herbs on top makes it look and taste like you care, even if you're rushing.
Instructions
- Boil the pasta:
- Cook it in plenty of salted water until it's just tender but still has a little bite. Rinse it under cold water to stop the cooking and cool it down fast, so it doesn't turn mushy or stick together.
- Crisp the bacon:
- Dice it small and cook it slowly over medium heat, stirring now and then, until it's golden and crunchy. Let it drain on paper towels so the salad doesn't get greasy.
- Mix the dressing:
- Whisk everything together in a small bowl until it's smooth and creamy. Taste it and adjust the salt, pepper, or lemon juice until it feels balanced and bright.
- Combine everything:
- Toss the cooled pasta with the tomatoes, lettuce, onion, avocado, and bacon in a big bowl. Pour the dressing over and fold gently so every piece gets coated without bruising the lettuce or smashing the avocado.
- Garnish and serve:
- Sprinkle the herbs on top and serve it right away, or cover and chill it for up to two hours. If it sits longer, the lettuce will wilt, so add it just before serving if you're making it ahead.
Save The first time I served this at a family picnic, my uncle scraped the bowl clean and asked why we didn't make two. My aunt elbowed him and told me it was the best thing on the table. I didn't say much, but I felt proud knowing something so simple could make people that happy.
Making It Ahead
You can cook the pasta and bacon a day early and keep them in the fridge separately. Mix the dressing and chop the vegetables the morning of, then toss everything together an hour before you serve. Just hold off on adding the lettuce and avocado until the last minute, or they'll lose their freshness and turn brown or wilted.
Swaps and Variations
Turkey bacon works if you want something lighter, though it won't get quite as crispy or flavorful. Grilled chicken or rotisserie chicken turns this into a heartier main dish, and a handful of croutons added right before serving gives it an extra crunch that people love. I've also used baby spinach when I didn't have romaine, and it was still delicious, just a bit more delicate.
Serving and Storing
This salad is best served cold or at room temperature, straight from the fridge or after sitting out for a few minutes. Leftovers keep for a day in an airtight container, but the lettuce will soften and the dressing will soak in, so it won't look as fresh. If you know you'll have extra, keep some undressed and add the dressing and greens to individual portions as you go.
- Bring it to room temperature before serving if it's been chilled, so the flavors wake up.
- Toss it gently one more time before putting it on the table, in case the dressing has settled.
- Keep it covered until the last minute to prevent the lettuce from drying out under the sun or air.
Save Every time I make this, someone asks for the recipe, and I'm always happy to share it. It's proof that the best dishes don't need to be fancy, they just need to bring people together and taste like care.