Loaded Bacon and Egg Cold Pasta Salad

This loaded bacon and egg pasta salad is a cold, creamy rotini salad packed with crispy bacon, crunchy cucumber, chopped hard-boiled eggs, red onion and fresh dill, all tossed in a simple lemony mayonnaise dressing. It takes about 25 minutes of hands-on time, then a short chill in the fridge. Bring it to a cookout, pack it for lunch or serve it as an easy summer dinner.

Why You’ll Like This Bacon and Egg Pasta Salad

It tastes like a cross between a classic macaroni salad and an egg salad, with smoky bacon in every forkful. The rotini spirals catch the dressing in their grooves, so the salad stays creamy instead of dry. Cucumber and dill keep it fresh, and the lemon juice brightens the rich mayonnaise.

• Simple ingredients: pasta, bacon, eggs and a few fresh vegetables.
• Make-ahead friendly: it actually tastes better after chilling.
• Crowd pleaser: a big bowl feeds a family or a potluck table.

Ingredients for Bacon and Egg Pasta Salad

For the Salad

• 1 box (16 oz) rotini pasta
• 6 slices bacon, cooked crisp and crumbled
• 1 cucumber, sliced
• 3 hard-boiled eggs, chopped
• 1/2 red onion, diced
• 2 tbsp fresh dill, chopped, plus more to garnish

For the Dressing

• 1 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp black pepper

You will need a large pot, a colander, a skillet, a large mixing bowl and a small bowl with a whisk. Serves 6 to 8.

Ingredient Notes

The pasta: Rotini holds dressing well, but fusilli, farfalle or small shells also work. Cook it just to al dente so it stays firm once it soaks up the dressing.

The bacon: Thick-cut bacon gives meatier pieces. Cook it until truly crisp so it stays crunchy in the cold salad.

The eggs: Hard-boiled eggs with fully set yolks chop neatly and add creaminess. Make them a day ahead to save time.

The dill: Fresh dill gives the best flavor. If you only have dried, use about 2 teaspoons.

How to Make Bacon and Egg Pasta Salad

How to Hard-Boil the Eggs

Place the eggs in a saucepan and cover with cold water by about an inch. Bring to a boil, then turn off the heat, cover and let sit for 11 minutes. Move the eggs to a bowl of ice water for 5 minutes, then peel and chop.

Step by Step

1. Cook the pasta. Bring a large pot of salted water to a boil and cook the rotini according to the package directions until al dente. Drain in a colander and rinse under cold water until cool, then shake off the excess water.
2. Cook the bacon. While the pasta cooks, fry the bacon in a skillet over medium heat for 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels, let cool, then crumble.
3. Combine the salad. In a large bowl, add the cooled pasta, crumbled bacon, sliced cucumber, chopped eggs, diced red onion and dill.
4. Whisk the dressing. In a small bowl, whisk the mayonnaise, lemon juice, salt and black pepper until smooth.
5. Dress and toss. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
6. Garnish. Sprinkle a little extra fresh dill over the top.
7. Chill. Cover and refrigerate for at least 30 minutes so the flavors come together, then give it a quick stir and serve cold.

Prep time is about 15 minutes, cook time about 10 minutes, plus 30 minutes to chill.

Tips for Bacon and Egg Pasta Salad

Rinse the Pasta Well

Rinsing stops the cooking and washes away surface starch, so the pasta does not clump or turn gummy in the dressing.

Dry Everything Before Mixing

Drain the pasta thoroughly and pat the cucumber slices dry. Extra water thins the dressing and makes the salad runny.

Hold Back Some Dressing

Pasta absorbs mayonnaise as it sits. Keep a few spoonfuls of dressing aside and stir them in just before serving to bring back the creaminess.

Add the Bacon Late if Making Ahead

If you are preparing the salad hours in advance, store the crumbled bacon separately and fold it in right before serving so it stays crisp.

Season After Chilling

Cold food tastes milder. Taste the salad after it chills and add a pinch more salt, pepper or lemon juice if needed.

Variations

• Cherry tomatoes: add a cup of halved cherry tomatoes for color and a juicy bite.
• Cheddar cubes: fold in 1 cup of small cheddar cubes for a heartier salad.
• Lighter dressing: replace half the mayonnaise with plain Greek yogurt.
• Tangy twist: whisk 1 teaspoon of mustard or a splash of pickle juice into the dressing.
• Extra greens: add chopped celery, green onions or baby spinach for more crunch.
• Smoky kick: sprinkle in a little smoked paprika or a pinch of cayenne.

Storage

Refrigerator: Store the pasta salad in an airtight container in the fridge for up to 3 days. It is best served cold, straight from the refrigerator.

Refreshing leftovers: The pasta soaks up dressing overnight, so stir in a spoonful of mayonnaise or a squeeze of lemon juice before serving.

Freezer: Freezing is not recommended. The mayonnaise separates and the cucumber and eggs turn watery once thawed.

Serving safely: Do not leave the salad at room temperature for more than 2 hours. At outdoor gatherings, set the bowl over a tray of ice.

Frequently Asked Questions

Can I make bacon and egg pasta salad the day before?

Yes. Make it up to 24 hours ahead and keep it covered in the fridge. Store the bacon separately and add it with a little extra dressing just before serving.

Why did my pasta salad get dry?

Pasta keeps absorbing the dressing as it chills. Reserve some dressing or stir in an extra spoonful of mayonnaise and a splash of lemon juice to loosen it.

Can I use turkey bacon?

Yes. Cook turkey bacon until crisp, then crumble it the same way. It is a little leaner, so the salad will taste slightly less smoky.

What goes well with this pasta salad?

Serve it with grilled chicken, burgers, hot dogs, sandwiches or fresh fruit. It also makes a filling lunch on its own.