Description
A hearty, creamy, and smoky pasta salad that comes together in about 30 minutes. Perfect for weeknight dinners or meal prep, this dish combines elbow macaroni, crispy bacon, and a rich dressing made with cream cheese, sour cream, and cheddar.
Ingredients
Scale
- 1 pound elbow macaroni or rotini
- 8–10 slices thick-cut bacon (about 200g)
- 2 tablespoons butter
- 1 medium red onion, finely diced (about 100g)
- 2 stalks celery, finely diced (about 60g)
- 3–4 stalks green onions (scallions), sliced (about 30g)
- 8 ounces cream cheese, softened (225g)
- 1 cup sour cream, full-fat (240g)
- ½ cup mayonnaise (120g)
- 2 teaspoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup sharp cheddar cheese, shredded (100g)
- ½ cup reserved pasta water
Instructions
- Cook the bacon in a large skillet over medium heat until crispy (8-10 minutes). Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces. Reserve 1 tablespoon of bacon grease if desired.
- While the bacon cooks, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve ½ cup of pasta water before draining.
- Drain the pasta and rinse with cold water to stop the cooking process and cool it down.
- In a large mixing bowl, whisk together the softened cream cheese, sour cream, mayonnaise, yellow mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until smooth. Add a splash of reserved pasta water if the dressing is too thick.
- Add the cooled pasta to the bowl with the dressing and toss gently to coat.
- Add the diced red onion, celery, green onions, shredded cheddar cheese, and crumbled bacon. Toss again until everything is evenly distributed.
- Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve cold or at room temperature.
Notes
For best results, ensure the cream cheese is fully softened to avoid lumps. Rinsing the pasta with cold water is crucial to stop the cooking and cool it for the salad. The salad tastes better after chilling overnight. Do not freeze this recipe as the dairy and mayo texture will suffer. If the dressing is too thick, add reserved pasta water or a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 42
- Fiber: 2
- Protein: 18
Keywords: pasta salad, bacon, creamy, southern, weeknight dinner, meal prep, easy recipe, cold pasta salad