Classic Bacon Pasta Salad Recipe
A good pasta salad should be all-around, easy, and perfectly delicious, and this Classic Bacon Pasta Salad Recipe checks every box. It’s the kind of dish that works just as well at a summer barbecue as it does at a potluck or holiday gathering. Hearty yet refreshing, it comes together quickly and is always one of the first bowls to be emptied on the table.
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This recipe combines smoky, crispy bacon with tender farfalle pasta, crunchy vegetables, and sharp cheddar for a mix of textures and flavors that never disappoints. A creamy, herbed dressing ties everything together, making it a perfect balance of tangy, savory, and satisfying. Best of all, you can prep it in advance, leaving you free to relax and enjoy the meal.
Ingredients
- Dry farfalle pasta – Bowties are ideal because they grab onto the dressing, but penne or rotini work too.
- Grape tomatoes – Sweet and juicy; cherry tomatoes are a good swap, just cut them into quarters.
- Green bell pepper – Brings a fresh crunch; red or yellow will give a sweeter flavor if preferred.
- Sharp cheddar cheese – I love sharp cheddar for its bite, but smoked or pepper jack will add a fun twist.
- Bacon – Keep the pieces chunky for big bites; save a tablespoon of the drippings for the dressing.
- Green onions – Both white and green parts add flavor; red onion is a stronger substitute.
- Mayonnaise – I often mix half mayo and half sour cream for the best balance.
- Sour cream – Full-fat makes it creamier, but light sour cream is fine.
- Apple cider vinegar – Adds just the right tang; white wine vinegar works in a pinch.
- Bacon fat– Adds smoky depth; olive oil works if you don’t have it.
- Smoked paprika – For warmth and smokiness; hot paprika adds a little kick.
- Fresh parsley – Fresh herbs brighten the flavor.
- Fresh dill – Optional, but it adds a nice herbal pop.
- Garlic powder – Stick with powder, not salt.
- Onion powder – Again, just the powder, not onion salt.
- Salt and freshly ground black pepper – Adjust before serving since bacon and cheese already bring saltiness.
How to Make Classic Bacon Pasta Salad Recipe
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by bringing a large stockpot of salted water to a rolling boil. Add the pasta and cook until al dente—firm but tender—according to package directions. Once cooked, drain the pasta in a mesh colander and rinse it thoroughly under cold water. This step cools the noodles quickly and stops the cooking process, ensuring they don’t become mushy.
Transfer the cooled pasta into a large mixing bowl. Add the halved tomatoes, diced bell pepper, cheddar cheese cubes, chopped bacon, and sliced green onions. Using a sharp chef’s knife makes quick work of chopping vegetables and ensures everything is cut evenly so the salad looks and tastes balanced.
In a separate medium bowl, prepare the dressing. Whisk together mayonnaise, sour cream, cider vinegar, reserved bacon fat, smoked paprika, parsley, dill, garlic powder, and onion powder. A balloon whisk is especially useful here because it creates a creamy, lump-free consistency. Season the mixture with salt and freshly ground black pepper, tasting as you go.
Pour the dressing over the pasta and vegetables, then gently toss everything together with silicone salad servers or a large spoon. Silicone tools are flexible and prevent the farfalle from breaking apart. Make sure every piece of pasta is well-coated and the ingredients are evenly distributed.
At this point, you can serve the salad right away, but it actually tastes even better if you cover it and let it chill in the fridge for at least an hour. This resting time allows the flavors to meld and the dressing to soak into the pasta, making each bite more flavorful. The salad will keep well for up to three days in the refrigerator.
Chef Jenn’s Tips
- Cool the pasta completely before dressing so the sauce stays creamy.
- Thick-cut bacon holds its crunch and doesn’t get lost in the salad.
- For a lighter option, replace some sour cream with Greek yogurt.
- Letting the dressing rest for 30–60 minutes before mixing makes the herbs more pronounced.
Recommended
Make It a Meal
This pasta salad is a perfect partner for grilled burgers, steaks, or chicken, but it also pairs beautifully with fried chicken, pulled pork, or as part of a picnic spread with deviled eggs and fresh fruit. It’s hearty enough for a light lunch on its own, but truly shines as part of a larger feast.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving to redistribute the dressing. Freezing isn’t recommended, since the pasta and dressing don’t thaw well.
Classic Bacon Pasta Salad
Ingredients
- 1 pound dry farfalle pasta
- 1 pint grape tomatoes halved
- 1 large green bell pepper diced
- ¾ cup sharp Cheddar cheese diced
- 6 slices bacon cooked, diced
- ½ cup green onions sliced
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons cider vinegar
- 1 tablespoon bacon fat
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh dill chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt
- pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the farfalle pasta until al dente, then drain in a colander and rinse under cold water until cooled. Transfer to a mixing bowl.
- Add grape tomatoes, diced bell pepper, cubed cheddar cheese, chopped bacon, and sliced green onions to the pasta. Toss lightly to combine.
- In a medium bowl, whisk together mayonnaise, sour cream, cider vinegar, bacon fat, smoked paprika, parsley, dill, garlic powder, and onion powder. Season with salt and pepper.
- Pour the dressing over the pasta mixture. Gently toss with salad servers until everything is evenly coated.
- Serve immediately or refrigerate for at least 1 hour to let flavors develop. Salad can be stored in the fridge for up to 3 days.
Notes
Chef Jenn’s Tips
- Cool the pasta completely before dressing so the sauce stays creamy.
- Thick-cut bacon holds its crunch and doesn’t get lost in the salad.
- For a lighter option, replace some sour cream with Greek yogurt.
- Letting the dressing rest for 30–60 minutes before mixing makes the herbs more pronounced.
