Sweet Potato & Bacon Pasta Salad Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
