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Creamy Classic Southern Pasta Salad with Bacon Recipe

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This creamy classic Southern pasta salad with bacon is the ultimate crowd-pleaser, featuring a perfectly balanced dressing, crispy bacon, and tender pasta. It’s quick, easy, and perfect for potlucks and BBQs.

Ingredients

Scale
  • 16 oz (450g) elbow macaroni or similar small pasta
  • 1 lb (450g) bacon, cooked and crumbled
  • 4 large hard-boiled eggs, chopped
  • 1 cup (115g) sharp cheddar cheese, cubed
  • 1 medium red bell pepper, diced
  • 4–5 green onions, sliced
  • 1 cup (150g) frozen peas, thawed
  • 1 ½ cups (360g) mayonnaise
  • ½ cup (120g) sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon celery salt (optional)

Instructions

  1. Cook the bacon: Place bacon strips in a cold skillet. Turn heat to medium and cook, turning occasionally, until deeply golden and crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into bite-sized pieces.
  2. Hard-boil the eggs: Place eggs in a small saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover, turn off heat, and let sit for exactly 10 minutes. Transfer to a bowl of ice water to cool. Peel and chop.
  3. Cook the pasta: Bring a large pot of generously salted water to a boil. Add elbow macaroni and cook according to package directions until al dente, about 7-9 minutes. Drain in a colander and rinse with cold water until completely cool. Shake well to remove excess water.
  4. Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, yellow mustard, sugar, salt, pepper, and celery salt (if using). Taste and adjust seasoning.
  5. Combine warm pasta and dressing: Place cooled, drained pasta in a large mixing bowl. Pour about ⅓ of the dressing over it and toss gently to coat. Let sit for 5 minutes.
  6. Add mix-ins: Add crumbled bacon, chopped eggs, cubed cheddar, diced bell pepper, sliced green onions, and thawed peas to the bowl. Pour remaining dressing over the top.
  7. Fold everything together: Using a rubber spatula or large spoon, gently fold until every piece is evenly coated. Be careful not to overmix.
  8. Chill and rest: Cover the bowl and refrigerate for at least 2 hours, or overnight.
  9. Final stir and serve: Before serving, give the pasta salad a good stir. Taste and adjust seasoning if needed. Serve cold or at room temperature.

Notes

For best flavor, make a day ahead. If salad seems dry after chilling, stir in a tablespoon or two of milk or extra mayonnaise. Do not freeze.

Nutrition

Keywords: pasta salad, southern pasta salad, bacon pasta salad, creamy pasta salad, potluck recipe, BBQ side dish

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