Some recipes are made for warm summer evenings, casual lunches outside and those days when nobody particularly wants to spend too much time in the kitchen.
This creamy bacon and egg pasta salad is exactly that kind of recipe. It combines tender pasta, crisp cucumber, juicy tomatoes, hard-boiled eggs and thick-cut bacon with a tangy, slightly sweet dressing inspired by the familiar flavours of Big Mac sauce.
The result is creamy and comforting, but still fresh enough for warmer weather. It can be served as a complete light meal, prepared for a family picnic or brought to a summer barbecue alongside grilled meat and vegetables.
It is also wonderfully practical. Most of the ingredients are affordable and easy to find, and the salad can be prepared in advance and kept in the refrigerator until everyone is ready to eat.
A simple pasta salad with plenty of flavour
Pasta salad is one of those recipes that can be adapted almost endlessly. It is a useful way to turn a few everyday ingredients into something substantial enough to feed the whole family.
In this version, the hard-boiled eggs and bacon make the salad more satisfying, while the cucumber and tomatoes bring freshness and texture. Red onion adds a little sharpness without overpowering the other ingredients.
The dressing is what brings everything together. Inspired by Big Mac sauce, it is creamy, tangy, slightly sweet and gently seasoned with mustard, paprika, garlic and onion powder.
It may sound like an unusual dressing for pasta salad, but it works particularly well with bacon, eggs and fresh vegetables.
What’s special about this pasta salad?
This salad sits somewhere between a classic creamy pasta salad and a bacon-and-egg lunch. It is filling enough to serve on its own, but it also makes an excellent side dish for a barbecue or picnic.
The homemade Big Mac-inspired dressing is what makes it particularly fun. It uses simple pantry ingredients, but gives the salad a familiar sweet-and-tangy flavour that both adults and children can enjoy.
It is also easy to prepare ahead of time, making it a useful recipe for busy summer days, packed lunches and relaxed family gatherings.
Choosing the right pasta
I usually make this salad with rotini or macaroni.
Rotini are particularly good at holding onto the creamy dressing because it settles into all the little spirals. Macaroni also work well and give the salad a more traditional deli-style appearance.
Other short pasta shapes can be used, including shells, bow ties or penne. Avoid long pasta such as spaghetti or linguine, as it will be more difficult to mix and serve.
Cook the pasta until just tender, following the package directions. It should remain firm enough to hold its shape once combined with the vegetables and dressing.
After draining it, rinse the pasta under cold water. This stops the cooking process, cools it quickly and removes some of the surface starch so that the salad does not become sticky.
Preparing the vegetables
An English cucumber works particularly well in this recipe because it has thin skin and relatively few seeds. There is no need to peel it unless you prefer to.
The tomatoes should be ripe but still firm. Very soft tomatoes can release too much liquid and make the dressing watery, especially if the salad is prepared in advance.
Red onion gives the salad a colourful and slightly sharper flavour. If you would like something milder, replace it with a shallot. You can also soak chopped red onion in cold water for about 10 minutes before draining it thoroughly. This helps soften its flavour while keeping its crunch.
Making the dressing
The dressing is made by simply whisking all the ingredients together.
Dill pickle relish provides both acidity and sweetness, while ketchup, yellow mustard and white vinegar create the recognizable tanginess of a burger-style sauce. Paprika and garlic powder add flavour without making the dressing spicy.
For the best texture, prepare the dressing before assembling the salad and let it sit for a few minutes. This gives the dried seasonings and minced onion time to blend into the mayonnaise.
If you are making the salad several hours in advance, you may want to reserve a few spoonfuls of dressing. Pasta naturally absorbs sauce while it rests, so the reserved dressing can be stirred in just before serving.
Can this pasta salad be made ahead?
Creamy Bacon and Egg Pasta Salad
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until just tender.
- Drain the pasta and rinse it under cold running water until completely cool. Allow it to drain thoroughly before transferring it to a large salad bowl.
- While the pasta is cooking, place the bacon strips in a frying pan over medium heat. Cook until browned and crisp, stirring occasionally.
- Transfer the cooked bacon to a plate lined with paper towel and allow it to cool.
- To make the dressing, add the mayonnaise, pickle relish, minced onion, ketchup, mustard, vinegar, sugar, paprika, salt, garlic powder and onion powder to a small bowl. Whisk until smooth and evenly combined.
- Add the chopped red onion or shallot, hard-boiled eggs, cucumber, tomatoes and cooled bacon to the pasta.
- Pour the dressing over the salad and gently fold everything together until the pasta and vegetables are evenly coated. Avoid stirring too vigorously so that the eggs and tomatoes keep some of their shape.
- Cover the salad and refrigerate it for at least 30 minutes before serving.
- Stir gently before serving. If the pasta has absorbed too much of the dressing, add a small spoonful of mayonnaise or any dressing that you reserved.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to three days.
The cucumber and tomatoes will gradually release some liquid, so the salad is at its best during the first two days. Stir it gently before serving and do not freeze it, as the mayonnaise dressing and fresh vegetables will not retain their texture after thawing.
A few easy variations
Cheddar cheese can be added for an even more burger-inspired pasta salad. Cut it into small cubes or use freshly grated cheese so that it mixes easily with the other ingredients.
For extra crunch, add finely diced celery or a few additional chopped pickles. Fresh dill or parsley can also bring a lighter, more summery flavour to the dressing.
The bacon can be replaced with leftover cooked chicken if you would like to turn the salad into a different but equally practical family meal.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @thesmallplenty on Instagram and hashtag it @thesmallplenty.