There’s a reason this chicken pasta salad is always in my summer fridge—and it’s not just because I have a soft spot for anything with bacon and cheese. It started one afternoon when we had leftover grilled chicken from the night before and a half box of penne sitting in the pantry. I tossed everything into a bowl with a splash of lemony olive oil dressing, and boom—it became one of those no-brainer meals we’ve been making on repeat ever since.
This salad has all the good stuff: juicy chicken, crispy bacon, cherry tomatoes, fresh basil, sharp Parmesan, and a lemon dressing that ties it all together without drowning it. It’s the kind of dish that disappears fast at potlucks and family dinners—and you’ll definitely want to make extra for the next day’s lunch.
What Goes Into This Chicken Pasta Salad
This salad checks all the boxes: it’s hearty enough to be a main meal but still light and fresh, thanks to that lemony kick. Here’s how I usually build it:
Pasta
I mostly go for penne because it holds the dressing well, but really, any short pasta works. Rotini, fusilli, farfalle, or even orecchiette—whatever’s in the pantry. If you need a gluten-free version, just swap in your favorite GF pasta.
Tip: Cook the pasta just until al dente and rinse briefly with cold water to stop the cooking. That helps it stay firm when mixed with the other ingredients.
Chicken
This salad is a great way to use up leftover grilled chicken. On lazy days, I just shred up a store-bought rotisserie chicken. On fancier days, I grill or roast chicken breasts with a sprinkle of garlic powder and smoked paprika. If you’ve got a smoker, try Traeger-style chicken—adds amazing flavor.
Bacon
My kids were the ones who pushed me to try adding bacon. Now I can’t imagine making this salad without it. I usually bake mine in the oven on a wire rack—it comes out super crispy without much fuss. Chop it up and mix it in right before serving so it stays crunchy.
Tomatoes
Cherry or grape tomatoes are perfect here—sweet, juicy, and they don’t make the salad watery like bigger tomatoes sometimes do. Just halve them and toss them in.
Green Onions
Mild and fresh, they add a little pop without overpowering anything. If I don’t have green onions, I’ll thinly slice a bit of red onion and soak it in lemon juice for a few minutes to mellow it out.
Parmesan Cheese
I always go for real Parmesan and shave it in with a vegetable peeler. It melts slightly into the warm pasta and gives the salad that salty, nutty edge.
Basil
Fresh basil is non-negotiable. It brightens everything up. If your plant’s going wild in the summer, this salad is the perfect excuse to use a big handful.
The Lemon Dressing That Brings It All Together
This dressing is so simple, but it really makes the salad sing. I whisk together:
- Good olive oil
- Fresh lemon juice and zest
- A touch of honey
- Dijon mustard
- Minced garlic
- Salt and pepper
That’s it. It’s zippy, fresh, and not too heavy. I often double the batch and keep it in a jar in the fridge for quick salads during the week.
Tip: Don’t skip the lemon zest—it adds way more flavor than you think.
How I Pull It All Together
You can throw this together quickly if your chicken and bacon are already cooked. Here’s how I usually do it:
Cook the pasta in salted water until al dente. Drain and cool slightly.
Make the dressing while the pasta cooks—just whisk everything in a small bowl or shake it in a jar.
In a big bowl, combine the pasta, chicken, bacon, tomatoes, green onions, Parmesan, and basil.
Pour over the dressing and toss gently to coat. Season with extra salt and pepper if needed.
Let it sit at room temp for 20–30 minutes before serving. The flavors settle in better that way.
Real-life bonus: It tastes even better the next day once everything has mingled overnight in the fridge.
Easy Ways to Switch Things Up
This salad is endlessly flexible. Here are a few tweaks I’ve tried (and loved):
- Swap bacon for diced salami or prosciutto.
- Add kalamata or black olives for a briny twist.
- Use feta or goat cheese instead of Parmesan.
- Stir in baby spinach or arugula to add some greens.
- Dice up half an avocado and toss it in just before serving.
- Use leftover grilled shrimp or steak instead of chicken.
Leftovers and Storage Tips
This salad keeps really well, which is why I make a big batch even if we’re only a couple eating.
In the Fridge
Store it in an airtight container for up to 3 days. I like to bring it to room temp before eating so the flavors open up again.
Dry Pasta? Fix It Fast
If it seems a little dry after sitting, just add a drizzle of olive oil or an extra splash of lemon juice and toss it again. Good as new.
Tip: Add a handful of fresh basil right before serving to revive it—it makes a big difference.
Chicken Pasta Salad
This Chicken Pasta Salad is one of those dishes I keep coming back to—especially for potlucks, picnics, or quick family dinners. It’s hearty, fresh, and tossed in a bright lemon dressing that pulls everything together. Between the tender pasta, juicy chicken, crispy bacon, and sweet tomatoes, it’s got everything you want in a cold salad. Bonus: it comes together in under 30 minutes!
Prep Time 10 minutesCook Time 15 minutesTotal Time 25 minutesIngredients
For the Salad
- 1 pound penne pasta (or any short pasta you love)
- 1 pound cooked chicken breasts or tenders, chopped
- 6 slices bacon, cooked and crumbled
- 2½ cups grape tomatoes, halved
- 3 green onions, thinly sliced
- ½ cup fresh basil, roughly chopped
- 1 cup shredded Parmesan cheese
- Kosher salt and black pepper, to taste
- Extra basil and Parmesan, for topping
For the Lemon Dressing
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- Kosher salt and black pepper, to taste
Instructions
- Start by whisking together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, and garlic in a small bowl. Season with salt and pepper and mix until the dressing is silky and smooth.
- Next, cook the pasta in a large pot of salted boiling water until just al dente. Drain it well and set aside in a large mixing bowl to cool slightly.
- Once the pasta is ready, toss in the chopped chicken, crispy bacon, juicy tomatoes, green onions, Parmesan, and fresh basil.
- Pour the dressing over the pasta mixture and toss gently until everything is evenly coated. Give it a taste and adjust the salt and pepper if needed.
- Let the salad sit at room temperature for about 30 minutes before serving—this helps the flavors settle in beautifully. Before serving, sprinkle over some extra basil and Parmesan for a little fresh finish.
Notes
- Rotisserie chicken works great if you're short on time.
- Add arugula or baby spinach for a peppery twist.
- Want more creaminess? Toss in some chopped avocado just before serving.
- This salad is perfect served cold or at room temp—great for lunch boxes or cookouts.
Nutrition Information
Yield
8Serving Size
1
Amount Per Serving Calories 422Total Fat 23gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 16gCholesterol 67mgSodium 505mgCarbohydrates 24gFiber 2gSugar 3gProtein 29gdinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This is one of those recipes that quietly works its way into your weekly rotation without making a fuss. It’s easy, fresh, and satisfying—and it holds its own whether you’re serving it at a backyard BBQ or scooping some out of a container at your desk for lunch.
If you’ve never tried adding bacon to your pasta salad before, this might be the moment. And if you’re lucky enough to have leftovers, trust me—they won’t last long.
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