Save to Pinterest I threw this together one sticky July afternoon when the thought of turning on the oven made me want to lie on the kitchen floor. My neighbor had dropped off a bag of cherry tomatoes, I had bacon left from breakfast, and suddenly this salad happened. It tasted like summer without the suffering, and I've been making it ever since whenever I need something that feels indulgent but comes together fast.
The first time I brought this to a potluck, someone asked if I'd ordered it from a deli. I didn't correct them right away because honestly, it felt nice. But then I realized how easy it actually was, and now I make it for every backyard gathering, and people always go back for seconds before the burgers are even done.
Ingredients
- Short pasta: Rotini and fusilli are my favorites because their twists grab onto the dressing, but penne works just fine if that's what you have.
- Streaky bacon: The fat renders out and crisps up beautifully, and those crispy bits are what make this salad feel like a treat instead of just vegetables and carbs.
- Cherry tomatoes: Halving them releases their juice into the salad, and they stay sweet and firm even after sitting in the fridge for a bit.
- Romaine lettuce: It has enough structure to stay crunchy instead of wilting into sad green ribbons the moment the dressing hits it.
- Red onion: A little sharpness cuts through all that creaminess, and if you dice it finely, it disappears into every bite without overpowering anything.
- Avocado: Completely optional, but it adds a buttery richness that makes the whole thing feel more like a meal than a side.
- Mayonnaise and sour cream: Together they make a dressing that's creamy but not heavy, with just enough tang to balance the bacon.
- Lemon juice: Brightens everything up and keeps the avocado from turning brown if you're making this ahead.
- Dijon mustard: Adds a subtle sharpness that makes the dressing taste more complex than it actually is.
- Garlic: One clove is enough to give the dressing a little bite without making it taste like garlic mayo.
- Chives or parsley: A handful of fresh herbs on top makes it look like you tried, even if you didn't.
Instructions
- Cook the pasta:
- Boil it in well salted water until it's just tender, then rinse it under cold water to stop the cooking. This keeps it from turning mushy when you toss it with the dressing later.
- Crisp the bacon:
- Cook it low and slow in a skillet until the fat renders out and the edges turn golden and crunchy. Drain it on paper towels so it stays crisp instead of getting soggy in the salad.
- Make 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 makes you want to dip your finger back in.
- Combine everything:
- Toss the cooled pasta with the tomatoes, lettuce, onion, avocado, and bacon in a big bowl. Pour the dressing over and fold it gently so everything gets coated without bruising the avocado or wilting the lettuce.
- Garnish and serve:
- Sprinkle the herbs on top and serve it right away, or cover it and let it chill for a couple hours if you want the flavors to meld together.
Save to Pinterest There's something about the way this salad looks piled up in a big bowl, all colorful and messy and abundant, that makes people relax. It's the kind of dish that says we're here to enjoy ourselves, not stress about whether the food is fancy enough. And honestly, that's the best kind of cooking.
How to Store and Reheat
Keep it in an airtight container in the fridge for up to two days, but leave out the lettuce and avocado if you're planning to save leftovers. When you're ready to eat, toss in fresh greens and avocado so everything tastes bright and crisp again. Don't bother reheating it, this salad is meant to be eaten cold or at room temperature.
Variations You Can Try
Swap the bacon for grilled chicken or turkey bacon if you want something lighter, or leave out the meat entirely and add white beans for protein. You can also try different pastas like orecchiette or farfalle, and if you want more crunch, toss in some croutons or toasted pine nuts right before serving. A handful of fresh basil or dill instead of parsley gives it a completely different flavor without changing the spirit of the dish.
What to Serve It With
This salad works as a main dish on its own, but it's also perfect alongside grilled burgers, hot dogs, or barbecue chicken. I like to serve it with corn on the cob and a big pitcher of iced tea when I'm feeding a crowd. It's hearty enough to stand up to heavier mains but light enough that it won't weigh anyone down on a hot day.
- If you're making this for a picnic, pack the dressing separately and toss everything together when you arrive.
- Double the bacon if you want leftovers, because people will pick it out of the bowl when they think you're not looking.
- A squeeze of extra lemon juice right before serving brightens up all the flavors and makes everything taste fresher.
Save to Pinterest This is the kind of recipe that gets better the more you make it, because you'll figure out your own little tweaks and shortcuts. Just don't skip the bacon, that's not negotiable.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like rotini, penne, or fusilli hold the dressing well and complement the texture of the salad.
- → How can I make the bacon crispy without burning it?
Cook diced bacon in a medium-hot skillet, stirring occasionally until golden and crisp, usually 8-10 minutes, then drain excess fat on paper towels.
- → Can I prepare this salad ahead of time?
Yes, assemble and refrigerate it for up to 2 hours before serving to allow flavors to meld without losing crunchiness.
- → What are good substitutions for romaine lettuce?
Iceberg lettuce or baby spinach can be used, though romaine holds up best to the dressing without wilting quickly.
- → How do the dressing ingredients come together?
The blend of mayonnaise, sour cream, lemon juice, Dijon mustard, garlic, and seasoning creates a creamy, tangy dressing that ties all components harmoniously.