Description
This Chicken Bacon Ranch Pasta Salad brings together tender chicken, crispy bacon, rotini pasta, and fresh veggies tossed in a creamy ranch dressing. It’s a crowd-pleasing dish perfect for potlucks, summer barbecues, or a hearty lunch. With its bold flavors and satisfying textures, this pasta salad is sure to become a family favorite.
Ingredients
Units
Scale
Pasta Salad
- 3 cups rotini pasta (uncooked)
- 2 cups cooked chicken breast, diced
- 1 cup cooked bacon, chopped
- 1 cup cherry tomatoes, halved
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup red onion, finely chopped
- 1/2 cup cucumber, diced
- 1/4 cup green onions, sliced
Creamy Ranch Dressing
- 3/4 cup ranch dressing (homemade or store-bought)
- 1/4 cup sour cream
- 1 tablespoon fresh dill, chopped (optional)
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Mix-Ins: While pasta cooks, dice the cooked chicken, chop the cooked bacon, halve the cherry tomatoes, shred the cheddar cheese, and prepare the onion, cucumber, and green onions.
- Make the Ranch Dressing: In a small bowl, whisk together ranch dressing, sour cream, fresh dill (if using), salt, and black pepper. Taste and adjust seasoning as needed.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, chicken, bacon, cherry tomatoes, cheddar cheese, red onion, cucumber, and green onions. Pour the ranch dressing over the ingredients and toss until everything is evenly coated.
- Chill and Serve: Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld. Before serving, give the salad a good toss and garnish with extra dill or green onions if desired.
Notes
- You can use rotisserie chicken for convenience.
- Swap in turkey bacon for a lighter option.
- Feel free to add extra vegetables like bell peppers or peas.
- For a gluten-free version, use gluten-free pasta.
- This salad can be made a day in advance—just refresh with a little extra dressing if needed before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 55mg
