BLT Chicken Pasta Salad

The afternoon sun was streaming through my kitchen window when I realized I had leftover grilled chicken from the night before and a garden suddenly exploding with cherry tomatoes. Sometimes the best meals start with a clean-out-the-fridge moment, and this salad became one of those happy accidents that actually tastes intentional.

I first threw this together for a last minute potluck when I completely forgot to bring a dish. Three people asked for the recipe before they even finished their plates, and now it is my go to whenever I need something that looks impressive but secretly comes together in under 40 minutes.

Ingredients

• Medium pasta shells: Those little cups catch all the creamy dressing bits in every single bite
• Cooked grilled chicken breast: Use whatever you have on hand, even a rotisserie chicken works beautifully here
• Bacon: Cook it until it is seriously crispy because it softens slightly in the salad
• Romaine lettuce: Adds that classic crunch but red leaf or butter lettuce work just as well
• Cherry tomatoes: They burst in your mouth and release little pockets of juice
• Red onion: Optional but gives a little sharp bite that cuts through the creamy dressing
• Light mayonnaise: The creamy base that brings everything together without feeling too heavy
• Greek yogurt: Secret ingredient that adds tang and makes the dressing feel lighter
• Lemon juice: Brightens everything up and keeps the dressing from feeling flat
• Dijon mustard: Just enough to make people wonder what that special flavor is
• Garlic powder: Sprinkle carefully because you want a whisper not a shout

Instructions

Cool those pasta shells:

Cook until perfectly al dente then rinse under cold water until the pasta feels completely cool to the touch

Whisk up the dressing:

Combine all dressing ingredients in a small bowl and whisk until smooth and creamy

Bring it all together:

Toss everything in a large bowl with the cooled pasta

Gentle does it:

Fold the dressing through the salad until every piece is coated but not drowning

Let it rest:

Twenty minutes in the fridge lets the flavors become friends

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My dad finally admitted after his third serving that he usually hates pasta salad. That is when I knew this recipe was a keeper worth writing down.

Make It Your Own

Sometimes I swap in diced avocado or throw in some shredded sharp cheddar when I want it extra rich. The recipe happily accommodates whatever needs using up in your crisper drawer.

Serving Suggestions

This works beautifully alongside grilled corn or as a standalone lunch. A crisp Sauvignon Blanc cuts through the creamy dressing perfectly.

Storage & Prep

The flavors actually improve overnight but hold off on adding the lettuce until just before serving. I like to keep the dressing separate and toss it right before eating to keep everything fresh and crisp.

• Mix in fresh herbs like basil or parsley for a pop of green
• Try turkey bacon if you want to keep it lighter
• Serve with extra lemon wedges on the side

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Hope this brings as many easy satisfied moments to your table as it has to mine.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes, you can prepare it up to 24 hours in advance. For best results, add the lettuce just before serving to maintain its crisp texture.

→ What type of pasta works best?

Medium shells, rotini, or bow tie pasta capture the dressing well. Short pasta shapes with nooks hold the flavors perfectly.

→ Can I use leftover chicken?

Absolutely. Leftover roasted, grilled, or rotisserie chicken works wonderfully. Just dice it into bite-sized pieces before tossing.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. The pasta absorbs more flavor as it sits.

→ Can I make this lighter?

Substitute turkey bacon, increase the Greek yogurt ratio, or use whole wheat pasta for added fiber and fewer calories.

→ What can I add for extra flavor?

Diced avocado, shredded cheddar cheese, fresh herbs like parsley or basil, or a splash of hot sauce all work beautifully.