This chicken bacon pasta salad is a loaded, crowd pleasing dish with tender macaroni, juicy shredded chicken, crisp bacon, and crunchy vegetables all tossed in a tangy, creamy dressing. It works as a satisfying main for lunch or as a big potluck side.
The dressing blends mayonnaise and sour cream with cider vinegar, Dijon, and garlic powder, so it tastes rich yet bright. Make it ahead and the flavors only get better as it chills.
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Why This Chicken Bacon Pasta Salad Recipe Works
The dressing does the heavy lifting. Mayonnaise brings richness, sour cream adds a gentle tang, and cider vinegar and Dijon sharpen everything so the salad never tastes flat or heavy.
Every bite has contrast. Soft macaroni, smoky bacon, sweet carrots, crisp celery, and creamy avocado give you texture from start to finish, while shredded cheddar adds sharp, salty flavor.
It is also a smart way to use leftover or rotisserie chicken. Shredding the meat finely lets it spread through the salad so every forkful includes a little protein.
Ingredients for Chicken Bacon Pasta Salad
- 1 pound elbow macaroni
- 1 tablespoon kosher salt for the pasta water
- 3 cups cooked chicken, shredded or finely chopped
- 5 ounces bacon, chopped
- 2 stalks celery, finely sliced
- 1 medium red bell pepper, finely diced
- 2 green onions, finely sliced
- 2 medium carrots, shredded on a box grater
- 2 cups shredded cheddar cheese
- 2 small avocados, cut into bite size pieces, optional
- 1 cup mayonnaise
- 1 cup sour cream
- 3 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 4 teaspoons sugar
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
Pasta: Elbow macaroni is classic, but small shells or rotini hold the dressing just as well. Cook it until tender and let it cool completely.
Chicken: Rotisserie chicken saves time. Remove the skin, shred the meat, and chop any large pieces so they blend into the salad.
Bacon: Cook the bacon until crisp, drain it on paper towels, and keep a little aside for topping.
Vegetables: Celery, bell pepper, carrots, and green onion add crunch and color. Slice them thinly so they mix evenly.
Dressing: Mayonnaise, sour cream, vinegar, Dijon, sugar, and garlic powder blend into a creamy, tangy sauce. Mix it first and let it rest to deepen the flavor.
How to Make Chicken Bacon Pasta Salad
1. Boil the pasta. Cook the macaroni in a large pot of salted water according to the package directions. Drain well and let it cool.
2. Make the dressing. Whisk the mayonnaise, sour cream, vinegar, Dijon, sugar, garlic powder, salt, and pepper in a bowl. Set it aside for at least 10 minutes so the flavors blend.
3. Cook the bacon. Place the chopped bacon in a cold nonstick skillet, then turn the heat to medium high. Cook until golden and crisp, then drain on paper towels.
4. Combine. In a large bowl, mix the cooled pasta with the chicken, celery, bell pepper, green onions, carrots, cheddar, and most of the bacon. Reserve a little bacon for garnish.
5. Dress and rest. Pour the dressing over the salad and toss well. Fold in the avocado gently. Let the salad rest for 20 minutes.
6. Serve. Transfer to a serving bowl and sprinkle with the remaining bacon. Serve chilled or at room temperature.
How to Serve Chicken Bacon Pasta Salad
Serve the salad chilled for lunch, or set it on a potluck table beside oven baked BBQ chicken and a pan of Hatch chile cheese cornbread. A bowl of macaroni salad with sour cream makes a fun side by side comparison, and a pitcher of blueberry mojito pitcher keeps guests cool.
How to Store and Reheat Chicken Bacon Pasta Salad
Refrigerate the salad in an airtight container for up to 3 days and stir before serving. Do not freeze it, because the mayonnaise dressing separates. Keep it out of the fridge for no more than 2 hours, or 1 hour in hot weather.
Tips and Variations for Chicken Bacon Pasta Salad
Cool the pasta first. Warm macaroni makes the dressing greasy and softens the vegetables.
Let it rest. Twenty minutes in the fridge lets the pasta absorb the dressing and the flavors blend.
Hold the avocado. Fold it in right before serving so it does not turn brown or mushy.
Shred the carrots. Use the large holes of a box grater so the pieces stay crisp.
Freshen leftovers. Stir in a spoonful of sour cream or a splash of cider vinegar to loosen the salad the next day.
Lighten it up. Swap some of the mayonnaise for plain Greek yogurt.
Add more vegetables. Peas or corn bring extra sweetness and crunch.
Keep it cold. Chill mayonnaise salads promptly. The University of Illinois Extension picnic salad safety tips explain how.
Frequently Asked Questions About Chicken Bacon Pasta Salad
Can I make chicken bacon pasta salad the night before?
Yes. It actually tastes better after a few hours as the pasta absorbs the dressing. Add the avocado and a bit of fresh bacon on top just before serving.
How do I keep chicken bacon pasta salad from drying out?
Reserve a little extra dressing and stir it in just before serving. Pasta keeps soaking up liquid as the salad chills.
What kind of chicken works in chicken bacon pasta salad?
Rotisserie chicken is the easiest choice, and leftover roasted or poached chicken breast also works. Make sure any chicken you cook reaches 165 degrees F.
Can I use a different pasta?
Yes. Small shells, rotini, or penne all work. Choose a shape with ridges or hollows to trap the dressing.
Can I leave out the bacon?
Yes. Replace it with diced ham or extra cheese, and add a pinch more salt to keep the flavor balanced.
Chicken Bacon Pasta Salad with Creamy Dressing
Equipment
- Large pot
- Large mixing bowl
- Skillet
- Box grater
Ingredients
Main Ingredients
- 1 lb elbow macaroni
- 1 tbsp kosher salt for the pasta water
- 3 cup cooked chicken shredded or finely chopped
- 5 oz bacon chopped
- 2 celery stalks finely sliced
- 1 medium red bell pepper finely diced
- 2 green onions finely sliced
- 2 medium carrots shredded
- 2 cup shredded cheddar cheese
- 2 small avocados cut into bite size pieces, optional
- 1 cup mayonnaise
- 1 cup sour cream full fat or low fat
- 3 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 4 tsp sugar
- 1 ½ tsp garlic powder
- ½ tsp kosher salt
- 1 tsp black pepper
Instructions
Cooking
- Boil. Cook the macaroni in salted water until tender, drain, and cool.
- Whisk. Stir together the mayonnaise, sour cream, vinegar, Dijon, sugar, garlic powder, salt, and pepper and rest 10 minutes.
- Crisp. Fry the bacon until golden and drain on paper towels.
- Mix. Combine the pasta, chicken, vegetables, cheese, and most of the bacon in a large bowl.
- Toss. Add the dressing and avocado, toss gently, and rest 20 minutes.
- Top. Scatter the remaining bacon over the salad and serve.
