BLT Chicken Pasta Salad

I threw this together on a Sunday afternoon when I had leftover grilled chicken and a craving for something fresh but filling. The combination of smoky bacon, juicy tomatoes, and crisp lettuce reminded me so much of my favorite sandwich that I decided to toss it all with pasta and a tangy dressing. It turned into one of those accidental wins that I now make on repeat, especially when the weather warms up. My kids devour it without realizing theyre eating salad, and I love that it feels indulgent without being heavy. Its become my go to for potlucks because it travels well and always disappears first.

The first time I brought this to a neighborhood barbecue, I watched people go back for seconds and even thirds. One neighbor asked if I used a secret ingredient, and I laughed because the magic is really just in how the bacon fat clings to the pasta and how the lemon juice brightens everything up. I started making it for lunch during the week, packing it in mason jars with the lettuce on top so it stayed crunchy. Now my husband requests it every time we grill chicken, and Ive learned to always double the bacon because it never lasts long enough to make it into the bowl.

Ingredients

• Medium pasta shells: Their little pockets catch the dressing and bits of bacon, making every bite flavorful, and they hold up well without getting mushy in the fridge.
• Grilled chicken breast: I use leftovers whenever I can, but even store bought rotisserie chicken works beautifully and saves you time on busy days.
• Bacon: Cook it until its truly crispy so it adds that essential crunch and smoky depth, I bake mine on a sheet pan at 400 degrees for even cooking.
• Romaine lettuce: It stays crisp longer than other greens and has a satisfying crunch that mimics the lettuce in a classic BLT.
• Cherry tomatoes: Halving them releases their juices into the salad, and theyre sweeter and more reliable than larger tomatoes, especially out of season.
• Red onion: A little sharpness goes a long way, but if you find raw onion too strong, soak the diced pieces in cold water for five minutes and drain.
• Light mayonnaise and Greek yogurt: Together they create a creamy dressing thats tangy and rich without feeling too heavy or guilty.
• Lemon juice: Freshly squeezed is best because it adds brightness and keeps the dressing from tasting flat or too thick.
• Dijon mustard: Just a teaspoon gives the dressing a subtle kick and helps emulsify everything into a smooth, cohesive sauce.
• Garlic powder: I prefer it over fresh garlic here because it disperses evenly and doesnt overpower the other flavors.

Instructions

Cook and cool the pasta:

Boil the shells in salted water until theyre al dente, then drain and rinse them under cold water to stop the cooking and cool them down quickly. This keeps them from turning mushy and ensures the dressing clings nicely instead of being absorbed.

Whisk the dressing:

In a small bowl, combine the mayo, yogurt, lemon juice, mustard, garlic powder, salt, and pepper, whisking until smooth and creamy. Taste it and adjust the seasoning, I sometimes add an extra squeeze of lemon if it needs more brightness.

Combine the salad:

Toss the cooled pasta with the chicken, bacon, lettuce, tomatoes, and red onion in a large bowl, making sure everything is evenly distributed. Pour the dressing over the top and gently fold it all together until every piece is lightly coated.

Chill or serve:

You can serve it right away if youre hungry, but I love letting it chill for 20 minutes so the flavors meld and the pasta soaks up a bit of that tangy dressing. If youre making it ahead, add the lettuce just before serving to keep it crisp.

Save

One summer evening, I packed this salad for a lakeside picnic and my friend declared it the best pasta salad shed ever had. She loved that it wasnt drowning in mayo and that every bite had a little bit of everything, crunchy, creamy, smoky, and fresh. We sat on a blanket watching the sun set, and I realized this dish had become more than just a quick lunch, it was my excuse to gather people and share something simple but really good. Now every time I make it, I think of that golden hour by the water and how food has a way of making ordinary moments feel special.

Serving and Storage

This salad is perfect straight from the fridge on a hot day, or you can let it sit at room temperature for about 15 minutes to take the chill off. I like to serve it in a big shallow bowl so everyone can see all the colorful ingredients, and it pairs beautifully with grilled corn, fresh fruit, or a cold glass of iced tea. Leftovers keep well in an airtight container in the fridge for up to three days, though the lettuce will soften, so if you know youll have extras, keep the lettuce separate and add it to each portion as you go. It also makes fantastic meal prep lunches, just portion it into containers and youre set for the week.

Customizing Your Salad

Ive experimented with this recipe more times than I can count, and it welcomes almost any variation you throw at it. Try adding diced avocado just before serving for extra creaminess, or toss in shredded cheddar or crumbled feta for a cheesy twist. If you want to lighten it up even more, swap the bacon for turkey bacon or leave it out entirely and add roasted chickpeas for crunch. You can also use rotini or bowtie pasta if you dont have shells, and spinach or arugula work well in place of romaine if you want a peppery bite. The dressing is forgiving too, add a pinch of smoked paprika, a dash of hot sauce, or a spoonful of ranch seasoning to make it your own.

Make Ahead Tips

This salad is a dream for making ahead because the flavors actually improve as they sit together. I cook the pasta and chicken, prep the vegetables, and whisk the dressing the night before, then store everything separately in the fridge. When Im ready to serve, I toss it all together and add the lettuce last so it stays crisp and fresh. If youre bringing it to a potluck, transport the lettuce in a separate bag and fold it in just before you set it out.

• Store the dressing separately if you want the salad to stay lighter and less creamy over time.
• Keep a little extra bacon on hand to sprinkle on top right before serving for a fresh, crispy finish.
• If the salad seems dry after chilling, stir in a tablespoon of mayo or a squeeze of lemon juice to bring it back to life.

Save

This BLT Chicken Pasta Salad has earned a permanent spot in my weekly rotation, and I hope it becomes one of your favorites too. Its proof that simple ingredients and a little care can turn into something everyone asks for again and again.

Recipe Questions

→ Can I prepare this ahead of time?

Yes, this is excellent for meal prep. Prepare all components separately and store in airtight containers. Combine everything just before serving, adding fresh lettuce last to maintain its crunch and texture.

→ What are good substitutions for ingredients?

Turkey bacon works well as a lighter alternative to regular bacon. You can swap romaine lettuce for spinach or mixed greens, or use different pasta shapes like penne or bow-tie. Greek yogurt can be adjusted to taste preference in the dressing.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The dressing will soften the lettuce over time, so consider keeping lettuce separate if storing for more than a few hours. Reheat gently or serve chilled.

→ Is this suitable for dietary restrictions?

This contains gluten, eggs, and dairy. For gluten-free options, use gluten-free pasta. Dairy-free dressing can be made with dairy-free mayo and yogurt alternatives. Remove bacon for vegetarian preferences.

→ What beverages pair well with this salad?

Crisp white wines like Sauvignon Blanc complement the fresh flavors beautifully. Cold iced tea, lemonade, or sparkling water with lemon also pair nicely. For a non-alcoholic option, light citrus-based drinks work wonderfully.

→ Can I make the dressing ahead?

Absolutely. Prepare the dressing up to 2 days in advance and store in a sealed jar in the refrigerator. Whisk or shake well before using to recombine ingredients if separation occurs.