Dinner

Chicken Pasta Salad with Bacon, Cherry Tomatoes, and Cheddar Recipe

ByBen Miller January 2, 2026January 2, 2026

Introduction

This Chicken Pasta Salad is a perfect blend of tender marinated chicken, crispy bacon, and fresh vegetables tossed with rotini pasta and a zesty Italian dressing. It’s colorful, flavorful, and comes together beautifully for a quick lunch or a crowd-pleasing side dish.

A clear glass bowl filled with a colorful pasta salad on a white marbled surface, showing several layers and textures mixed together: pale yellow spiral rotini pasta at the base, scattered with charred light brown grilled chicken chunks evenly spread throughout, bright red tomato pieces and red bacon bits layered above and between the pasta, small green bell pepper pieces interspersed evenly, and thin strands of both white and yellow shredded cheese topping the salad. The salad has a slight drizzle of white dressing visible on top, sprinkled with small green herbs and black pepper flecks. Two lemon wedges rest on the white marbled surface near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts (about 1 ½ lbs.)
1 ½ cups Italian salad dressing (divided)
6 strips thick-cut bacon (high quality)
1 lb. rotini pasta
1 pint cherry tomatoes (halved)
1 bell pepper (diced; use ½ red and ½ green if desired)
1 cup cheddar cheese (shredded)
1 tablespoon olive oil (plus extra if needed)

Instructions

Step 1: Cut the chicken breasts in half lengthwise to create thinner slices. Cover with plastic wrap and pound them to about ½ inch thickness using the textured side of a meat mallet. Pat the chicken completely dry and season lightly with salt and pepper.
Step 2: Place ½ cup of the Italian salad dressing in a gallon freezer bag. Add the chicken, removing excess air before sealing. Let it marinate at room temperature for 20 minutes.
Step 3: While the chicken marinates, cook the bacon slowly over low heat until crispy on both sides. Collect and reserve 2 tablespoons of the bacon drippings. Once cooled, chop the bacon and set aside.
Step 4: Bring a large pot of salted water to a boil. Cook the rotini pasta to al dente according to package instructions. Drain and spread it on a tray or parchment paper to cool. Drizzle with 1 tablespoon olive oil and toss gently to coat. Let it cool for 5 minutes.
Step 5: Heat the reserved bacon drippings in a large skillet over medium-high heat. If needed, add olive oil to total 2 tablespoons. Sear the chicken in batches for 4–5 minutes per side until golden brown and cooked through. Remove from heat and let it rest for 10 minutes before cutting into bite-sized pieces.
Step 6: In a large bowl, add the cooled pasta and ¼ cup of the salad dressing. Toss to coat evenly. Add the chicken and another ¼ cup dressing, tossing again.
Step 7: Add the halved cherry tomatoes, diced bell peppers, and ¼ cup more dressing. Toss to combine.
Step 8: Stir in half of the chopped bacon and half of the shredded cheddar cheese, mixing gently.
Step 9: Transfer the salad to a clean serving bowl if desired. Top with the remaining bacon and cheese.
Step 10: Serve immediately, or refrigerate for up to 6 hours before serving. An extra ¼ cup of dressing will remain; use as desired.

Tips & Variations

For a lighter option, substitute the cheddar cheese with shredded mozzarella or feta.
Add sliced cucumbers or olives for extra freshness and flavor.
Use rotisserie chicken instead of cooking your own for a quicker version.
If making ahead, keep the bacon crispy by adding it just before serving.

Storage

Store the chicken pasta salad in an airtight container in the refrigerator for up to 2 days. If refrigerated, the pasta may absorb some dressing, so toss gently with additional dressing or olive oil before serving. Best enjoyed chilled or at room temperature.

How to Serve

A clear glass bowl filled with three layers of food: the bottom layer is pale yellow spiral pasta, the middle layer has pieces of grilled chicken that are light brown with grill marks, bright red tomato chunks, and green bell pepper pieces, and the top layer is sprinkled with shredded yellow and white cheese, small bits of crispy dark red bacon, and small green herb leaves, all mixed together. The bowl is on a white marbled surface, with two lemon wedges in the upper right corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli, or farfalle works well in this salad. Just be sure to cook until al dente for the best texture.

Is it okay to marinate the chicken overnight?

Marinating the chicken for 20 minutes at room temperature is ideal for this recipe. Marinating overnight in the fridge can work but may alter the texture slightly and intensify the flavor.