Save I threw this together one Saturday afternoon when friends showed up earlier than expected. All I had was leftover bacon from breakfast, some wilted lettuce I thought I'd have to toss, and a box of pasta. What came out of that scramble turned into the most requested dish at every summer gathering since. The combination sounds almost too simple, but that's exactly why it works.
My neighbor brought this to a block party once, and I watched three kids who claimed they hated salad go back for seconds. The secret was calling it pasta instead of salad. Sometimes the name matters more than the ingredients, especially when bacon is involved.
Ingredients
- Short pasta (300 g): Rotini or fusilli holds the dressing in every twist, but penne works if thats what you have open in the pantry.
- Streaky bacon (200 g): The fat renders down and crisps up beautifully, dont even think about using the pre-cooked kind here.
- Cherry tomatoes (200 g): Halve them so every bite gets that sweet burst, and use the ripest ones you can find for maximum juice.
- Romaine lettuce (100 g): It stays crisp longer than other greens and doesnt wilt into mush the second it meets mayo.
- Red onion (1 small): Dice it fine so it adds sharpness without overpowering, or soak it in cold water first if raw onion bites too hard.
- Avocado (1, optional): Adds creaminess and a buttery richness, but skip it if youre making this ahead since it browns fast.
- Mayonnaise (120 ml): The base of the dressing, use the good stuff or make your own if youre feeling ambitious.
- Sour cream (60 ml): Cuts the richness and adds a slight tang that balances the bacon grease perfectly.
- Lemon juice (2 tbsp): Freshly squeezed is worth it, bottled lemon tastes flat and tired next to the real thing.
- Dijon mustard (1 tbsp): Gives the dressing a subtle kick and helps emulsify everything into one smooth coat.
- Garlic (1 clove): Mince it fine or grate it on a microplane so it disappears into the dressing without leaving chunks.
- Salt and black pepper: Taste as you go, bacon is salty so you might need less than you think.
- Chives or parsley (2 tbsp): Fresh herbs at the end make everything look and taste like you tried harder than you did.
Instructions
- Boil the pasta:
- Cook it in well-salted water until just al dente, then drain and rinse under cold water to stop the cooking. This keeps the noodles firm enough to hold up under all that creamy dressing.
- Crisp the bacon:
- Cook the diced bacon over medium heat, stirring occasionally, until golden and crispy. Let it drain on paper towels so the salad doesnt turn greasy.
- Make the dressing:
- Whisk together mayo, sour cream, lemon juice, mustard, garlic, salt, and pepper until smooth. Taste it now and adjust, this is your chance to get it right.
- Combine everything:
- Toss the cooled pasta with tomatoes, lettuce, onion, avocado, and bacon in a big bowl. Pour the dressing over and mix gently until every piece is coated.
- Garnish and serve:
- Sprinkle chives or parsley on top and serve right away, or cover and chill for up to two hours. The flavors deepen as it sits, but the lettuce stays crispest when fresh.
Save I made this for a potluck once and forgot to label it. By the time I arrived, someone had already scraped the bowl clean and left a note asking for the recipe. That empty dish felt better than any compliment.
Making It Your Own
Add grilled chicken or rotisserie chicken if you want to turn this into a full meal that satisfies even the hungriest eaters. I have also tossed in halved hard boiled eggs, crumbled feta, or even roasted corn when I had it leftover. This recipe is forgiving, it welcomes whatever you have on hand.
Storage and Timing
This keeps in the fridge for up to two days, but the lettuce will soften and the avocado will brown. If you know youll have leftovers, store the dressing separately and toss everything together just before serving. The bacon somehow stays crispy even after a day in the cold, which still surprises me every time.
Serving Suggestions
Serve it alongside grilled burgers, fried chicken, or anything coming off the barbecue. It also works as a light lunch on its own, especially on days when cooking feels like too much effort. I have eaten this straight from the bowl standing at the counter more times than I care to admit.
- Add croutons right before serving for extra crunch that stays crisp.
- Swap turkey bacon for a lighter version that still brings smoky flavor.
- Use baby spinach instead of romaine if you want something a little more delicate.
Save This dish proves that the best recipes come from using what you have and trusting your instincts. Every time I make it, I remember that sometimes the most memorable meals are the ones you never planned.
Recipe FAQs
- → What type of pasta works best?
Short pasta like rotini, penne, or fusilli holds the dressing and ingredients well.
- → Can I substitute turkey bacon?
Yes, turkey bacon can be used for a lighter, less smoky flavor while maintaining texture.
- → How should I cook the bacon?
Cook diced bacon in a skillet over medium heat until golden and crispy, about 8–10 minutes, then drain on paper towels.
- → What makes the dressing creamy and tangy?
A mix of mayonnaise, sour cream, fresh lemon juice, Dijon mustard, and garlic creates a rich, zesty dressing.
- → Can I add extra ingredients?
Optional additions like avocado or grilled chicken add creaminess and protein for a heartier dish.