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A black bowl filled with creamy bowtie pasta salad mixed with cherry tomatoes, herbs, and vegetables sits on a white surface next to two spoons and fresh tomatoes.

Picnic Bacon Pasta Salad

Chef Jenn
Bacon Pasta Salad combines farfalle pasta, smoky bacon, cheddar, and crisp veggies in a creamy herb dressing. A quick, flavorful side dish ideal for BBQs, potlucks, or easy weeknight meals.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Lunch, Side Dish
Cuisine American, Midwestern-Inspired
Servings 6 servings
Calories 588 kcal

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.

Nutrition

Serving: 1cupCalories: 588kcalCarbohydrates: 64gProtein: 18gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 43mgSodium: 367mgPotassium: 529mgFiber: 4gSugar: 6gVitamin A: 1404IUVitamin C: 36mgCalcium: 158mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword cheddar bacon pasta salad, cold bacon pasta salad, easy make-ahead salad, picnic pasta salad, potluck pasta salad
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