Bacon Pasta Salad is the ultimate multitasker dish—it fits right in at backyard barbecues, church potlucks, holiday spreads, or even as a make-ahead side for busy family dinners. It’s hearty enough to stand up to grilled steaks or burgers, colorful enough to brighten a table, and easy enough to whip up in under half an hour. The best part? Everyone from picky eaters to foodies seems to love it.
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This version leans into bold, creamy, and smoky flavors. I like using farfalle pasta—those fun bowtie shapes hold onto the dressing beautifully—paired with juicy tomatoes, crisp bell pepper, sharp cheddar, and of course, plenty of bacon. A tangy, herby dressing ties everything together, and since it can be prepared in advance, you’ll spend less time in the kitchen and more time enjoying the meal.
Ingredients
- Dry farfalle pasta – Bowties are great for catching the dressing, but any short pasta will do.
- Grape tomatoes – Cherry tomatoes also work; quarter them if they’re on the bigger side.
- Green bell pepper – I like green for its earthy flavor, but red or yellow will give a sweeter touch.
- Sharp cheddar cheese – Use your favorite variety; pepper jack or smoked cheddar also add a nice twist.
- Bacon – Keep the pieces a little chunky so they don’t disappear in the salad. Save about a tablespoon of the drippings for the dressing.
- Green onions – Both the white and green parts add flavor. Red onion can be swapped in if you want a sharper bite.
- Mayonnaise – I often mix half mayo with half sour cream for creaminess and tang.
- Sour cream – Full-fat gives the best texture, but light sour cream works too.
- Cider vinegar – Apple cider vinegar adds just the right tang, though white wine vinegar works in a pinch.
- Bacon fat – Adds depth and smokiness. If you forgot to save some, olive oil is fine.
- Smoked paprika – Use spicy paprika if you want a little heat, or regular paprika for a milder flavor.
- Fresh parsley – Fresh herbs are key here; dried won’t have the same brightness.
- Fresh dill – Skip if you’re not a dill fan.
- Garlic powder – Powder, not salt, so you don’t oversalt the dish.
- Onion powder – Again, powder only, not onion salt.
- Salt and black pepper – Add just before serving, since the bacon and cheese bring plenty of seasoning already.
How to Make Picnic Bacon Pasta Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Bring a large stockpot of salted water to a boil and cook the pasta until al dente. Drain it well in a mesh colander, then rinse under cold water to stop the cooking and cool the noodles completely.
Transfer the cooled pasta into a wide stainless steel mixing bowl. Toss in the halved tomatoes, diced bell pepper, cheddar cubes, cooked bacon, and sliced green onions. A sharp chef’s knife makes chopping all those vegetables quick and neat.
In a separate medium bowl, whisk together the mayonnaise, sour cream, cider vinegar, reserved bacon fat, smoked paprika, parsley, dill, garlic powder, and onion powder. A small balloon whisk works perfectly to get the dressing creamy and smooth. Season with salt and pepper.
Pour the dressing over the pasta and gently mix everything together with a silicone-tipped salad spoon set so the farfalle doesn’t break apart. Make sure all the pasta and veggies are evenly coated.
You can serve it right away, or cover the bowl and refrigerate for up to three days. The flavors only get better as they sit, making this an excellent make-ahead option.
Chef Jenn’s Tips
- Make sure the pasta is fully cooled before mixing in the dressing to keep it silky, not greasy.
- Thick-cut bacon works best because it stays crisp and meaty in the salad.
- Want more tang? Swap in some Greek yogurt for part of the sour cream.
- If you’ve got time, let the dressing sit for an hour before mixing so the herbs infuse the flavor.
Recommended
Make It a Meal
This pasta salad is a natural sidekick for summer grilling—burgers, chicken, ribs, you name it. It also pairs nicely with fried chicken, pulled pork sandwiches, or as part of a picnic spread with deviled eggs and fresh fruit. It’s filling enough to stand on its own for lunch, but it really shines as part of a larger meal.
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving since the dressing tends to settle at the bottom. Freezing isn’t recommended—pasta salads lose their texture once thawed.
Picnic Bacon Pasta Salad
Equipment
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 and cook the pasta until al dente.
- Drain the pasta in a colander and rinse it under cold running water to stop the cooking.
- Transfer the cooled pasta into a large mixing bowl and set it aside.
- Add the halved tomatoes, diced bell pepper, cheddar cheese cubes, bacon pieces, and sliced green onions into the bowl with the pasta.
- In a separate medium bowl, whisk together the mayonnaise, sour cream, cider vinegar, bacon fat, smoked paprika, parsley, dill, garlic powder, and onion powder until smooth.
- Season the dressing with salt and freshly ground black pepper, adjusting to taste.
- Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving, or enjoy immediately if preferred.
Notes
Chef Jenn’s Tips
- Make sure the pasta is fully cooled before mixing in the dressing to keep it silky, not greasy.
- Thick-cut bacon works best because it stays crisp and meaty in the salad.
- Want more tang? Swap in some Greek yogurt for part of the sour cream.
- If you’ve got time, let the dressing sit for an hour before mixing so the herbs infuse the flavor.