Bacon Tomato Pasta Salad Recipe

A Salad for a Crowd

This pasta salad was my go-to for summer picnics. I would make a huge bowl of it. The kids always ran over when they saw me carrying it.

It feels like a celebration in a bowl. Everyone gathers around it. It makes me happy to see people enjoy food together.

Getting Everything Ready

First, cook your rotini in salty boiling water. Salty water gives the pasta its own little flavor. It makes a big difference, trust me.

Once it’s cooked, drain it and rinse with cold water. This stops the cooking and cools it right down. Doesn’t that feel like a smart kitchen trick?

The Secret’s in the Dressing

Now for the creamy dressing. Just whisk mayonnaise, ranch seasoning, milk, and pepper. It becomes so smooth and tasty.

My grandson once tried to drink it with a straw. I still laugh at that. He just loved the flavor that much.

*Fun fact: The cool rinse on the pasta also helps the dressing stick to it better. No one wants a naked noodle!

Bringing It All Together

In your big bowl, mix the cool pasta with the tomatoes and onions. Then add that glorious, crumbled bacon. Doesn’t that smell amazing?

Pour your dressing over everything and toss it all together. Make sure every single piece gets a little coat. This matters because each bite should be perfect.

The Final, Crispy Touch

Wait until you’re ready to eat to add the shredded lettuce. Just fold it in gently. We want it to stay crisp and fresh.

That crisp lettuce gives a wonderful crunch. It makes the salad feel light and happy. What’s your favorite crunchy thing in a salad?

Why This Salad is Special

This recipe matters because it brings people together. It is simple to make but feels like a treat. Good food does not have to be complicated.

It also teaches us about textures. The soft pasta, the juicy tomatoes, and the crisp bacon all play together. That is what makes a dish truly great.

What dish always reminds you of summer? I would love to hear about it.

Ingredients:

Ingredient	Amount	Notes
Rotini pasta	1 box (16 ounces)
Mayonnaise	1 cup
Dry ranch seasoning mix	2 tablespoons
Whole milk	1/4 cup
Black pepper	1/2 teaspoon
Cherry tomatoes	2 cups (298 g)	Halved
Green onions	4	Thinly sliced
Bacon	1 pound	Cooked and crumbled
Romaine lettuce	1 head (about 3 cups)	Finely shredded

My Favorite Summer Pasta Salad

This pasta salad always reminds me of summer picnics. My grandkids would run around the backyard. I would set this big bowl on the red checkered tablecloth. It disappears so fast! It is cool, creamy, and full of yummy bits. The bacon makes it special, I think. Doesn’t that smell amazing when it’s cooking?

Making it is just as fun as eating it. Let’s walk through it together. I will share a little story my mom told me. She learned it from her mom, too. Cooking is like sharing stories, don’t you think?

Step 1

Get a big pot of water boiling. Add a good sprinkle of salt. Then, pour in your rotini pasta. Let it dance in the boiling water. Cook it just like the box says. You want it to be tender but still have a little bite.

Step 2

Drain all that hot water out. Then, rinse the pasta with cold water. This stops the cooking right away. It also washes off the sticky stuff. Your salad will be nice and cool, not gummy. (My hard-learned tip: rinse until the pasta feels cold to your finger!).

Step 3

Now for the dressing! Grab a medium bowl. Plop in the mayonnaise, ranch mix, milk, and pepper. Whisk it all up until it is smooth. It should look like a creamy, dreamy sauce. I still laugh at how my grandson calls it “the white paint.”

Step 4

Take your big bowl again. Add the cool pasta, the tomato halves, green onions, and bacon. I love the pop of red from the tomatoes. It is so pretty. Toss it all together gently. What is your favorite colorful veggie to add? Share below!

Step 5

Pour your creamy dressing over everything. Mix it all up really well. You want every single piece to get a little coat. It is the best part, I promise. Now, just be patient for a moment.

Step 6

Right before you are ready to eat, add the shredded lettuce. Fold it in gently so it stays crisp. This keeps your salad from getting soggy. Nobody wants a sad, wilted salad. Then, it is time to dig in!

Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Lunch, Side Dish

Let’s Mix It Up!

This recipe is like a good friend. It is happy to change things up. You can make it your own. Here are three fun twists I like to try sometimes. They are all so tasty in their own way.

• The Veggie Lover: Skip the bacon. Add crunchy chopped cucumber and bell peppers instead. It is so fresh and light.
• The Spicy Kick: Add a pinch of red pepper flakes to the dressing. Or mix in some diced jalapeño. It gives you a little surprise in each bite.
• The Garden Herb: Stir in a big handful of fresh chopped basil or dill. It makes the whole kitchen smell like a summer garden.

Which one would you try first? Comment below!

Serving It With Style

This salad is the star of the show. But it loves good company. I like to serve it in a big, colorful bowl. It just makes everyone smile. For sides, buttery corn on the cob is perfect. So are simple garlic breadsticks for dipping.

What should you drink with it? On a hot day, a glass of sweet iced tea is my favorite. For a special dinner, a crisp glass of white wine is lovely. It cuts through the creaminess just right.

Which would you choose tonight? The sweet tea or the crisp wine? I would be happy with either one, to be honest.

Keeping Your Pasta Salad Perfect

This salad is best eaten fresh from the fridge. Keep it in a big bowl with a lid. It will stay good for about two days.

I do not recommend freezing this one. The lettuce and tomatoes get too soggy. They lose their happy crunch.

I once made a huge batch for a family picnic. It was a very hot day. That cold, creamy salad was a lifesaver for everyone.

Making a big batch saves time later. It means a good lunch is ready for you. This makes busy days feel easier.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Troubles

Is your pasta salad too dry? Just add a little more milk. Stir it in slowly until it looks creamy again.

I remember when my pasta got mushy. I cooked it too long. Now I set a timer to keep it just right.

If the flavors seem bland, add a pinch more pepper. Good seasoning makes all the ingredients sing together. This is why it matters for great flavor.

Always add the lettuce right before you serve. This keeps it crisp and green. Fixing small problems builds your cooking confidence.

Which of these problems have you run into before?

Your Pasta Salad Questions Answered

Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free rotini pasta.

Q: Can I make it ahead of time?
A: You can mix it all a day before. Wait to add the lettuce.

Q: What if I don’t have ranch seasoning?
A: A mix of garlic powder and dried dill works nicely.

Q: Can I make a smaller portion?
A: Of course! Just use half of all the ingredients.

Q: Any other fun add-ins?
A: Try some shredded cheddar cheese or chopped cucumber for a cool crunch. Fun fact: Adding something crunchy makes eating more fun for your mouth!

Which tip will you try first?

From My Kitchen to Yours

I hope you love making this simple salad. It is full of good memories for me. I want it to be for you, too.

Share a picture of your creation with everyone. I would love to see your version. It makes me so happy to see your cooking.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Olivia Hartwell.