Description

This Chicken Pasta Salad with Creamy Dressing is a delicious and hearty dish perfect for gatherings or a satisfying meal. It combines tender cooked chicken, crispy bacon, fresh vegetables, and a creamy tangy dressing made with mayonnaise, sour cream, cider vinegar, and Dijon mustard. The salad is tossed with elbow pasta and shredded cheese to create a balanced and flavorful dish that can be served chilled or at room temperature.

Ingredients

Scale

Pasta and Protein

500g / 1 lb macaroni / elbow pasta (or other pasta of choice)
3 cups cooked chicken, shredded or finely chopped
150g / 5 oz bacon, chopped

Vegetables and Cheese

2 celery stalks, finely sliced
1 red capsicum / bell pepper, finely diced
2 green onions, finely sliced
2 medium carrots, shredded
2 cups shredded cheese (cheddar, tasty, Colby)
2 small/medium avocados, cut into bite size pieces (optional)

Dressing

1 cup mayonnaise, whole egg best
1 cup sour cream, full fat (low fat okay too)
3 tbsp cider vinegar
1 tbsp Dijon mustard
4 tsp sugar
1 1/2 tsp garlic powder
2 tsp salt
1 tsp pepper

Other

1 tbsp salt (to cook pasta)

Instructions

Cook pasta: Bring a large pot of water to a boil, add 1 tablespoon of salt, then cook the macaroni or pasta according to the package instructions until al dente. Drain the pasta well and allow it to cool completely to avoid sogginess in the salad.
Make dressing: In a bowl, combine mayonnaise, sour cream, cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper. Mix thoroughly until smooth and well blended. Set the dressing aside for at least 10 minutes to allow the flavors to meld.
Cook bacon: Place the chopped bacon in a cold non-stick skillet. Turn the heat to medium-high and cook the bacon until it is golden brown and crispy. Remove the bacon and drain on paper towels to absorb excess fat.
Toss salad: In a large bowl, combine the cooled cooked pasta, shredded chicken, cooked bacon (reserve some for garnish), sliced celery, diced red capsicum, green onions, shredded carrots, shredded cheese, and avocado pieces if using. Pour the prepared dressing over the salad and toss everything evenly to coat all ingredients.
Rest and serve: Let the salad sit for 20 minutes to allow flavors to integrate. Transfer to a serving bowl, sprinkle the reserved bacon on top, and serve. The salad is best served chilled or at room temperature.
Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. For best flavor, bring the salad to room temperature before serving again.

Notes

Cook pasta until just al dente to prevent it from becoming mushy when mixed with the dressing.
Use whole egg mayonnaise for richer flavor and better texture in the dressing.
Cooking bacon from a cold skillet helps render fat more evenly and produces crispier pieces.
Avocado is optional but adds creaminess and a fresh flavor contrast.
Letting the salad rest before serving enhances the melding of flavors.
This salad keeps well in the refrigerator and is ideal for make-ahead meals.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: chicken pasta salad, creamy dressing, bacon pasta salad, macaroni salad, picnic salad, cold pasta salad