Creamy Bacon and Blue Cheese Pasta Salad

Overhead shot of bacon blue cheese pasta salad in a serving bowl.

Creamy Bacon and Blue Cheese Pasta Salad

Perfectly indulgent, this bacon blue cheese pasta salad is made with a mayo dressing and comes together in minutes. This is a great crowd pleaser for BBQs, picnics and game day!

5 from 1 vote

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Course: Salad, Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 458kcal

Author: Betty Davies

Ingredients

8 slices bacon
1 pound pasta (I used baby shells) (450g)
2 cups mayonnaise (460g)
¼ cup white wine vinegar (4 tablespoons)
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
6.5 ounces blue cheese (180g / about ¾ cup)
2 celery stalks (diced)
6 green onions (sliced)

Instructions

Cook the bacon using your preferred method til crispy. I like to oven bake it at 400f / 200c til crispy. Set to one side.
Cook the pasta in salted boiling water til al dente. Drain and rinse in cold water and set to one side.
In a large serving bowl, add the mayo, white wine vinegar, salt, pepper and garlic powder and whisk well to combine.
Crumble in the blue cheese and stir well.
Crumble in the cooked bacon, diced celery and chopped green onions and stir.
Add in the cooked pasta and toss in the dressing til well coated.
Let sit in the fridge for 30 minutes before serving.

Notes

Cook the pasta al dente and take care not to overcook it.
Rinse the cooked pasta under cold running water to stop the cooking process. Warm pasta shouldn't be added to the mayonnaise dressing or it can separate.
For best results, let the pasta salad sit in the fridge for 30 minutes before serving, though it can be served right away.
Keep covered in the fridge for up to 4 days.

Nutrition