Fire Roasted Pepper & Bacon Spicy Pasta Salad

Close up image of roasted pepper and bacon spicy pasta salad in a large clear serving bowl over red and white napkin
Posted On: June 6, 2024
Last updated: June 12th, 2024

Want to add a little more heat to your summer BBQ?  Introducing a mouthwatering fusion of flavors that will tantalize your taste buds.  This Fire Roasted Pepper and Bacon Spicy Pasta Salad will add a zesty twist to your next cookout!

This recipe will elevate your salad game to a whole new level. This simple cold pasta salad is also a side dish you can put together in less than 15 minutes.  It is one of my family’s all time favorite recipes and hopefully it will be yours as well. 

Fire Roasted Pepper and Bacon Spicy Pasta Salad in a blue white grey bowl on a red and white napkin next to a bottle of Sriracha hot sauce

How to Make this Spicy Pasta Salad

Cook Pasta

Boil a Medium pot of water, be sure to salt well before adding the dry pasta.  Cook the pasta according to package instructions to just a touch over al dente, but not soft.  Be sure to drain all of the excess water.


Chop up your roasted peppers real small, finely chop up your parsley, crisp up some bacon if you haven’t already and then chop it small.

Prepare Creamy Spicy Dressing

While you’re cooking the pasta, you can go ahead and prepare your dressing in a mixing bowl.  Just add the mayo, sriracha, lemon juice, pickle juice, honey and spices to a mixing bowl for the salad and mix well into a creamy mixture. Add cooked and cooled pasta to the same bowl with the chopped peppers, stir and then chill about 1 hour. After chilling or when ready to serve, go ahead and add the chopped bacon and parsley and enjoy!

Ingredients shown on grey counter with bacon, mayo, parsely, roasted peppers, lemon juice, pickle juice and spices for creamy sriracha spicy pasta salad

Spicy Pasta Salad Ingredients

  • Short Pasta– The type of pasta really depends on your preference.  I like to make this with small shells, rotini, fusilli or casarecce.
  • Roasted Peppers– I like to use the jarred kind and fire-roasted for extra flavor.
  • Bacon– I like to use my favorite hickory smoked thick cut bacon.  
  • Mayonnaise– Good quality mayo.
  • Sriracha hot sauce– This is what makes this pasta salad “spicy.”  BUT, not all sriracha sauce is the same. The Huy Fong kind has no flavor and no heat anymore. Underwood Ranches sriracha uses the original hot peppers if it is just awesome if you haven’t tried it yet!  It has amazing rich flavor and great heat. I HIGHLY RECOMMEND this one (no-noone paid me to say it). We just love it!! We buy it at our local Jungle Jim’s.
  • Lemon Juice– If you don’t have lemon you can substitute with lime juice. 
  • Pickle Juice– Can you go without? Totally.  I just really like adding pickle juice to pasta and potato salads. 
  • Honey– I like to use raw honey.
  • Fresh Parsley– I just like the taste of fresh herbs in pasta salad and I think parsley adds a nice balance and color to the salad without being overwhelming. 
  • Garlic– I prefer granulated garlic, but garlic powder is fine as well.
  • Onion Power
  • Smoked Paprika
  • Salt and pepper
vertical view of spicy pasta salad in large glass bowl with serving spoon and sriracha in background, small bowl with salad and parsley with small fork to the side.

Optional Ingredients

Why not add these to the original recipe, you ask? Because I try to keep this as simple for the general public as possible.  It’s perfect as is with the original ingredients, but these optional ingredients can just elevate it even more if you have certain preferences for certain occasions.

  • Jalapeno peppers– Instead of just raw chopped up jalapenos, candied or pickled jalapenos chopped small would be fabulous here.
  • Red onion–  Just for a nice color and extra bite, if you like that. 
  • Sweet Corn– corn would add a nice color and texture.
Close up image of roasted pepper and bacon spicy pasta salad in a large clear serving bowl over red and white napkin

Fire Roasted Pepper & Bacon Spicy Pasta Salad

This Pasta Salad with a Sriracha kick will be devoured in no time. The sweetness of the fire roasted red pepper, savory bacon and spicy creamy dressing make this salad one that will be remembered.
This makes about 6 cups of pasta salad so if you want to serve a bigger crowd definitely double the recipe!
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 13 minutes
Course Side Salad
Cuisine American
Servings 6
Calories 298 kcal


  • 8 oz. short pasta dry (Examples: small shells, rotini, fusilli or casarecce)
  • 2/3 cup fire roasted red pepper jarred, chopped small
  • 2 Tbsp. Sriracha If you don't want it as spicy, knock it down to 1Tbsp.
  • 5 slices thick apple-wood smoked bacon cooked crispy & chopped
  • 1.5 Tbsp. Fresh Parsley chopped fine
  • 1/3 cup real mayonnaise
  • 1 Tbsp. Lemon Juice
  • 1/2 Tbsp. Pickle Juice From your refrigerator pickle jar
  • 1/2 Tbsp. Honey
  • 1/2 tsp. sea salt
  • 1/2 tsp. granulated garlic
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. smoked paprika
  • 1/4 tsp.. onion powder


  • Cook the pasta according to package instructions until al dente.
  • While the pasta is cooking, chop the roasted peppers and fresh parsley.  (If you don't have the bacon pre-cooked already, go ahead cook until crispy)
  • In a medium bowl, preferable the bowl you will be making the pasta salad in, add and whisk together the mayo, lemon juice, pickle juice, granulated garlic, salt, pepper, paprika and onion powder to make the dressing.
  • Once the pasta is done cooking, drain the cooked pasta and rinse it under cold water to stop the cooking process while stirring for about 30 seconds. 
  • Then add the pasta, pepper, bacon, and fresh parsley to the bowl with the dressing in give it a good stir. (If you're chilling the pasta salad for a few hours, I'd wait to add the bacon and parsley when you are ready to serve.  It'll just look fresher that way.)
  • Chill the pasta salad in the refrigerator for about 1 hour.  (If you don't have time to wait you can enjoy the salad immediately.)
  • Once you're ready to serve the pasta salad, go ahead and add the chopped parsley and bacon.



  • Serve chilled or at room temperature.
  • Garnish with additional parsley and/or green onions or chives if desired.
  • Pair with grilled meats, BBQ or enjoy as a picnic side.
  • Enjoy with about 3-4 days, but I guarantee you it will not last that long!  

Nutrition Disclaimer:

The nutritional information provided is only an estimate based on a third party nutritional plugin. Different online calculators may give different results depending on their own sources. The estimates may also change based on the ingredients you use. If you have dietary restrictions and need to accurately calculate the nutrition of this recipe, Whole Made Living recommends consulting a professional nutritionist.


Serving: 1cupCalories: 298kcalCarbohydrates: 31gProtein: 7gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 15mgSodium: 702mgPotassium: 184mgFiber: 2gSugar: 2gVitamin A: 516IUVitamin C: 17mgCalcium: 24mgIron: 1mg
Keyword BBQ side, pasta salad, spicy
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