Pasta Salad with Chicken and Bacon
Crisp bacon, tender chicken and sweet peas turn pasta salad with chicken and bacon into a proper meal rather than a side dish. Pasta shells hold the creamy chive dressing, and cherry tomatoes add freshness. It travels well for picnics and packed lunches, and it is a good way to use up leftover roast chicken. You need about an hour including chilling, most of it hands-off.
- Total
- 57 min
- Prep
- 15 min
- Cook
- 12 min
- Serves
- 4
- Per serving
- 745kcal
Getting the pasta and dressing right
Small pasta shapes such as shells, fusilli or penne hold the dressing better than long pasta. Cook the pasta for the full time on the packet, as undercooked pasta turns firm and chalky when cold. Rinsing it under cold water stops the cooking and cools it quickly, which keeps the mayonnaise from thinning.
Use smoked streaky bacon for the most flavour, and fry it until properly crisp. For a lighter dressing, replace a third of the mayonnaise with plain Greek yoghurt.
Step-by-step pasta salad with chicken and bacon
Tap a time to start a timer.
- Cook the pasta and peas Cook the pasta in a large pan of boiling salted water according to the packet, usually . Add the frozen peas for the final . Drain in a colander and rinse under cold running water until the pasta is cold. Shake dry.
- Crisp the bacon While the pasta cooks, fry the bacon in a dry frying pan over a medium heat for , turning, until crisp. Lift onto kitchen paper to drain and cool, then snap into small pieces.
- Prepare the chicken Cut or shred the cooled chicken into bite-sized pieces. It must be completely cold before it goes into the salad.
- Make the dressing In a large bowl, mix the mayonnaise, lemon juice, most of the chives and plenty of pepper. There is no need for extra salt, as the bacon and mayonnaise are both salty.
- Combine Add the pasta, peas, chicken, tomatoes and half the bacon to the bowl. Stir gently until everything is evenly coated.
- Chill Cover and chill for at least . Scatter the remaining bacon and chives on top just before serving.
Serving and swaps
Serve this pasta salad with chicken and bacon cold, with a handful of rocket or a simple green salad. Chicken, bacon and peas are a safe family combination, and the dish also works with cooked turkey.
For a curried version, see pasta salad with chicken and curry. To make a lighter, leafy lunch instead, try Caesar salad.
Common problems and fixes for Pasta Salad with Chicken and Bacon
- The dressing looks thin and greasy.
- The pasta or chicken was still warm. Cool everything completely before mixing, and rinse the pasta under cold water.
- The salad has dried out after a few hours.
- Pasta keeps absorbing dressing. Stir in a spoonful of mayonnaise or plain Greek yoghurt and a squeeze of lemon before serving.
- The bacon goes soft in the salad.
- Keep half of it back and scatter it on top at the last minute, so it stays crisp.
Frequently asked questions about Pasta Salad with Chicken and Bacon
How do you poach chicken breast for this salad?
Simmer 2 chicken breasts (about 170g each) in a pan of water for 15–18 minutes, until there is no pink inside and the juices run clear. Drain, cool and chill them before using.
Can you make it the day before?
Yes. Make it up to 24 hours ahead without the final bacon and chives, keep it covered in the fridge and eat within 2 days. Stir before serving, loosening it with a little extra mayonnaise or yoghurt if it has thickened.
Is it safe to take on a picnic?
Yes, if you keep it cold. Pack it in a cool bag with an ice pack and eat it within 2 hours of taking it out of the fridge.
What can I add to it?
Sweetcorn, diced cucumber, red onion or a little grated Cheddar all work well. Keep the extra vegetables chopped to about the size of the peas.
How did you like the recipe?
4.7 / 5 · 39 ratings
