Sweet Potato & Bacon Pasta Salad Recipe

Introduction

This Sweet Potato & Bacon Pasta Salad is a delightful blend of warm roasted sweet potatoes, crispy bacon, and peppery arugula tossed in a sweet and tangy dressing. It’s perfect as a hearty lunch or a side dish for your next gathering. The combination of flavors and textures makes this salad both comforting and fresh.

Ingredients

• 2 cups cooked pasta (such as rotini or penne)
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 slices bacon
• 1 cup arugula
• 2 tablespoons chopped pecans (optional)
• For the Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Salt and pepper, to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, until tender and lightly browned. Remove from the oven and let cool slightly.
2. Step 2: While the sweet potatoes roast, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels, let cool, then crumble into pieces.
3. Step 3: In a small bowl, whisk together the dressing ingredients: 2 tablespoons olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and well combined.
4. Step 4: In a large bowl, combine the cooked pasta, roasted sweet potatoes, crumbled bacon, and arugula.
5. Step 5: Pour the dressing over the salad and toss gently to coat everything evenly.
6. Step 6: Sprinkle with chopped pecans if using. Serve the salad warm, at room temperature, or chilled according to your preference.

Tips & Variations

• For a vegetarian version, substitute bacon with smoked tempeh or omit it altogether and add extra pecans for crunch.
• Use other nuts like walnuts or toasted sunflower seeds if pecans aren’t available.
• Make the salad ahead of time and let the flavors meld by chilling it for an hour before serving.
• Add a squeeze of fresh lemon juice to brighten up the dressing before tossing.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. If the salad is chilled, allow it to come to room temperature or serve it cold as preferred. Toss again gently before serving to redistribute the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like fusilli, penne, or farfalle works well in this salad. Choose pasta that holds up to tossing with the dressing and ingredients.

How do I keep the bacon crispy in the salad?

Cook the bacon until very crispy and add it just before serving to maintain its crunch. If making ahead, keep bacon separate and sprinkle on top right before eating.

Sweet Potato & Bacon Pasta Salad Recipe

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★★★★★

4.7 from 55 reviews

This Sweet Potato & Bacon Pasta Salad is a delightful blend of tender roasted sweet potatoes, crispy bacon, and peppery arugula tossed with a tangy maple Dijon dressing. Perfect as a hearty side or a main dish served warm, at room temperature, or chilled, this pasta salad offers a harmonious balance of sweet, savory, and nutty flavors with a satisfying texture.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 cups cooked pasta (rotini or penne)
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 slices bacon
• 1 cup arugula
• 2 tablespoons chopped pecans (optional)

Dressing

• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Salt and pepper, to taste

Instructions

1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potato cubes with olive oil, and season with salt and pepper. Spread them evenly on a baking sheet and roast for 20–25 minutes until they’re tender and lightly browned. Remove from oven and let them cool slightly.
2. Cook the Bacon: While the sweet potatoes roast, cook the bacon slices in a skillet over medium heat until crispy. Once cooked, transfer to a paper towel-lined plate to drain excess fat and cool. Then crumble into bite-sized pieces.
3. Prepare the Dressing: In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, and season with salt and pepper until the dressing is smooth and well combined.
4. Combine the Salad: In a large mixing bowl, combine the cooked pasta, roasted sweet potatoes, crumbled bacon, and arugula. Pour the prepared dressing over the mixture and toss gently to coat everything evenly.
5. Add Pecans and Serve: Sprinkle chopped pecans on top if using. The salad can be served warm, at room temperature, or chilled according to your preference.

Notes

• Use rotini or penne pasta for better sauce clinging.
• For a vegetarian version, omit bacon and optionally add roasted chickpeas for crunch.
• Maple syrup adds a subtle sweetness that balances the savory bacon and peppery arugula.
• Can be made ahead and stored in the refrigerator for up to 2 days.
• Adjust salt and pepper according to taste, especially considering the saltiness of bacon.

Keywords: Sweet Potato Bacon Pasta Salad, Roasted Sweet Potato Salad, Bacon Pasta Salad, Maple Dijon Dressing Pasta Salad