Sweet Potato & Bacon Pasta Salad Recipe

Introduction

This Sweet Potato & Bacon Pasta Salad is a delightful mix of savory and sweet flavors, perfect for a hearty lunch or a unique side dish. Roasted sweet potatoes add warmth and comfort, while crispy bacon provides a smoky crunch. Tossed with a tangy maple-Dijon dressing, this salad can be enjoyed warm, room temperature, or chilled.

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 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 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, then crumble and set aside.
3. Step 3: In a small bowl, whisk together 2 tablespoons olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until 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

• Use gluten-free pasta to make this dish suitable for gluten sensitivities.
• Swap arugula with baby spinach or kale for a different leafy green flavor.
• If you prefer a vegetarian version, omit bacon and add toasted chickpeas for crunch.
• Roast sweet potatoes with a sprinkle of smoked paprika for an extra smoky taste.
• Chop the pecans finely if serving to children to avoid choking hazards.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. It’s best to keep the dressing separate and toss just before serving if you want to maintain the freshest texture. Reheat briefly if serving warm, or enjoy chilled straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can roast the sweet potatoes and cook the bacon ahead of time. Assemble the salad and add the dressing just before serving for the best texture and flavor.

What type of pasta works best for this salad?

Short, sturdy pasta shapes like rotini or penne hold up well and capture the dressing nicely, but feel free to use your favorite variety.

Sweet Potato & Bacon Pasta Salad Recipe

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★★★★★

4.9 from 129 reviews

A delightful Sweet Potato & Bacon Pasta Salad featuring tender roasted sweet potatoes, crispy bacon, peppery arugula, and a sweet and tangy maple-Dijon dressing. This versatile dish can be served warm, at room temperature, or chilled, making it perfect for any season or meal occasion.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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)

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 Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the peeled and diced sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 to 25 minutes, or until they are tender and lightly browned. Once done, allow them to cool slightly.
2. Cook Bacon: While the sweet potatoes are roasting, cook the bacon slices until they are crispy. This can be done in a pan over medium heat or in the oven. After cooking, transfer the bacon to a paper towel-lined plate to drain excess fat, then crumble into small pieces once cooled.
3. Prepare Dressing: In a small bowl, whisk together 2 tablespoons olive oil, maple syrup, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper until the dressing is well combined and emulsified.
4. Combine Salad Ingredients: In a large mixing bowl, combine the cooked pasta, roasted sweet potatoes, crumbled bacon, and fresh arugula. Gently toss to mix all the ingredients evenly.
5. Dress the Salad: Pour the prepared dressing over the combined salad ingredients. Toss gently to ensure everything is coated well with the flavorful dressing.
6. Add Pecans and Serve: Sprinkle the chopped pecans over the salad if using. Serve the salad warm, at room temperature, or chilled, according to your preference.

Notes

• For a vegetarian version, omit the bacon and consider adding roasted chickpeas or smoked tofu for protein.
• Use gluten-free pasta if you require a gluten-free dish.
• The salad can be prepared ahead of time; store in the refrigerator and add arugula just before serving to keep it fresh.
• Adjust the dressing ingredients to your taste – add more maple syrup for sweetness or extra Dijon mustard for tanginess.
• Chilling the salad for an hour before serving allows flavors to meld beautifully.

Keywords: sweet potato pasta salad, bacon pasta salad, roasted sweet potato salad, maple Dijon dressing, autumn salad