Chicken Bacon Ranch Pasta Salad
This bacon ranch pasta salad also stands out because it’s more than just a side dish. With the addition of chicken, it turns into a satisfying main course.
Equipment
- Large pot
- Colander
- Mixing Bowl (Large)
- Measuring Cups & Spoons
- Wooden Spoon or Silicone Spatula
- Cutting Board & Knife
- Optional whisk
Ingredients
For the Pasta Salad
- 12 oz rotini pasta or your favorite pasta shape
- 2 cups cooked chicken shredded or diced
- 8 slices cooked bacon crumbled
- 1 cup cherry tomatoes halved
- 1 cup shredded cheddar cheese
- ½ cup chopped green onions
For the Ranch Dressing
- 1 cup mayonnaise
- ½ cup sour cream
- ¾ cup buttermilk
- 1 packet ranch seasoning or 2 tbsp homemade
- 1 tsp garlic powder
- ½ tsp black pepper
- Salt to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- Pro tip: Rinsing makes this a true cold ranch pasta salad and prevents it from getting mushy.
Prepare the Chicken and Bacon
- If your chicken isn’t cooked, poach, bake, or grill it until fully cooked, then shred or dice.
- Cook the bacon until crisp, either in a skillet or oven, and crumble once cooled.
- Pro tip: Save a little bacon grease to toss with the pasta before adding the dressing—it amps up the flavor!
Make the Ranch Dressing
- In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, ranch seasoning, garlic powder, black pepper, and a pinch of salt.
- Taste and adjust seasoning as needed.
- Pro tip: Whisk continuously to prevent lumps and create a silky-smooth dressing.
Assemble the Pasta Salad
- In a large mixing bowl, combine the cooled pasta, chicken, crumbled bacon, cherry tomatoes, shredded cheese, and chopped green onions.
- Pour the ranch dressing over the salad.
- Toss gently with a wooden spoon or silicone spatula until everything is evenly coated.
- Pro tip: Toss gently so the pasta holds its shape and the salad stays light and fluffy.
Chill and Serve
- Cover the salad and refrigerate for at least 1–2 hours to let the flavors meld.
- Give it a gentle stir before serving and taste for seasoning—add a little extra salt or pepper if needed.
- Serve as a cold lunch idea, side dish, or main course.
- Pro tip: Garnish with extra green onions or bacon on top for a beautiful presentation before serving.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 420–480 kcal
- Protein: 22–26 g
- Carbohydrates: 30–35 g
- Fat: 25–30 g
- Saturated Fat: 7–9 g
- Fiber: 2–3 g
- Sugar: 3–4 g
- Sodium: 700–850 mg