BLT Chicken Pasta Salad

The kitchen counter was covered in takeout containers after a long week, and I found myself craving something that felt like a meal but didn't require another night of ordering food. That's when I threw together this BLT chicken pasta salad, using whatever I had in the fridge. The combination of smoky bacon, fresh tomatoes, and creamy dressing against tender pasta shells instantly became that summer dish I make when I want something substantial but not heavy.

Last summer I made this for a backyard potluck, and my friend Sarah literally took the bowl home with her because she couldn't stop eating it. There's something about the crunch of lettuce against the creamy dressing that people find absolutely addictive. I've learned to double the recipe whenever I'm feeding a crowd.

Ingredients

• 8 oz medium pasta shells: These little cups catch the dressing and small bits of bacon perfectly, though elbows work in a pinch
• 2 cups cooked grilled chicken breast: Use leftover rotisserie chicken or grill fresh breasts, either way dice it into bite sized pieces
• 6 slices bacon: Cook until really crisp so it maintains texture in the salad, then crumble into bite sized pieces
• 1 ½ cups romaine lettuce: Adds that classic BLT crunch and freshness, chop it right before assembling so it stays crisp
• 1 cup cherry tomatoes: Half them for bursts of sweetness and juice throughout every forkful
• ½ cup red onion: Optional but adds a nice sharp contrast to the creamy dressing, dice it small
• ⅓ cup light mayonnaise: The creamy base that brings everything together without feeling too heavy
• 2 tbsp plain Greek yogurt: Adds tang and cuts the richness while keeping the dressing silky
• 1 tbsp lemon juice: Brightens everything and helps balance the smoky bacon
• 1 tsp Dijon mustard: A tiny background note that makes the dressing taste like something you'd get at a restaurant
• ½ tsp garlic powder: Use fresh minced garlic if you prefer but powder distributes more evenly throughout the dressing
• Salt and black pepper: Don't be shy here, the pasta needs proper seasoning to stand up to all the flavorful mix-ins

Instructions

Get the pasta ready:

Cook shells until just tender, then drain and rinse under cold water until completely cool to the touch, stopping the cooking process

Whisk together the dressing:

Combine mayonnaise, Greek yogurt, lemon juice, Dijon, garlic powder, salt and pepper until smooth and creamy

Combine everything:

In a large bowl, toss the cooled pasta with chicken, bacon, lettuce, tomatoes and onion until evenly distributed

Add the dressing:

Pour the dressing over the salad and gently fold until every piece is coated

Chill or serve:

You can eat it right away, but 20 minutes in the fridge lets the flavors meld beautifully

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This salad has become my go to for new neighbors and coworkers moving into town. Something about familiar BLT flavors in pasta form makes people feel at home immediately, and I've had more recipe requests for this dish than anything else I make.

Make It Your Own

The beauty of this salad is how easily it adapts to what you have or what you're craving. I've added diced avocado for creaminess, swapped turkey bacon to keep it lighter, and thrown in shredded sharp cheddar when I wanted something extra satisfying. The core formula stays the same, but the variations keep it interesting.

Serving Suggestions

This works as a main course for lunch, especially when you're tired of sandwiches but want something that feels just as familiar. It's substantial enough to stand alone, but a piece of crusty bread on the side never hurts. For dinner parties, I'll serve it alongside grilled vegetables or a simple green salad to round out the meal.

Storage Tips

This pasta salad keeps beautifully in the refrigerator for up to three days, though the lettuce will lose its crunch over time. If you're meal prepping, store the dressing separately and toss everything together right before eating. The flavors actually develop and become more cohesive overnight, so don't hesitate to make it the evening before you need it.

• Add fresh lettuce right before serving if you're making this ahead
• Give it a quick stir before serving and add a splash of lemon juice if it seems a bit dry
• Bring to room temperature for about 15 minutes before serving cold from the fridge

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There's something deeply satisfying about turning a sandwich into a pasta salad, and this BLT version proves that sometimes the simplest flavor combinations are the ones worth revisiting again and again.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, prepare everything up to 24 hours in advance. Add the lettuce just before serving to maintain its crisp texture. The dressing actually tastes better after chilling as the flavors meld together.

→ What pasta shape works best?

Medium shells, rotini, or fusilli catch the creamy dressing well. Short pasta with ridges or cups holds the bacon bits and tomato pieces nicely. Avoid long strands like spaghetti which don't work as well in cold salads.

→ How do I keep the lettuce from getting soggy?

Add chopped romaine just before serving, or layer it on the bottom of the serving bowl and place the dressed pasta mixture on top. This keeps the greens crisp and fresh while maintaining the classic BLT texture contrast.

→ Can I use rotisserie chicken instead?

Absolutely. Shredded rotisserie chicken works perfectly and cuts down on prep time. Use about 2 cups from a store-bought bird, removing the skin for a lighter version. The seasoned meat adds extra depth to the creamy dressing.

→ What substitutions make this lighter?

Swap turkey bacon for regular, use low-fat Greek yogurt in place of some mayo, and increase the vegetable ratio. Whole wheat pasta adds fiber while reducing calories. The fresh tomatoes and lettuce already keep this version relatively light.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 3-4 days. The pasta absorbs more dressing as it sits, so you may want to reserve a little extra to refresh before serving leftovers. Add fresh lettuce just before eating for best texture.