Chicken Bacon Ranch Pasta salad
This chicken bacon ranch pasta salad is loaded with rotisserie chicken, crispy bacon, cheddar, and a creamy homemade ranch dressing. Ready in 21 minutes and perfect for potlucks, cookouts, and meal prep.
Ingredients
Salad:
- 1 lb pasta (shells recommended)
- 2 cups rotisserie chicken (cubed or shredded)
- 8 oz cheddar cheese (cubed or shredded)
- 1/3 cup red onion (diced)
- 1 pint plum tomatoes (halved)
- 12 oz thick bacon (cooked crispy and crumbled)
- 4 tablespoons green onions or chives (or chives for garnish)
Ranch Dressing:
- 1 cup sour cream
- 1 cup milk
- 1/4 cup mayonnaise
- 1 oz ranch seasoning (1 packet)
- 1 teaspoon dried dill
- Salt and black pepper (to taste)
- ½ teaspoon paprika
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley (finely chopped)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package directions.
- Drain and run cold water over it to cool it down quickly.
- Transfer to a large bowl and drizzle with a little olive oil, tossing to coat so the pasta stays separate as it cools.
- Combine all the dressing ingredients in a bowl and whisk until completely smooth. Taste and adjust seasoning as needed.
- Add the chicken, crumbled bacon, cheddar, red onion, and tomatoes to the bowl with the pasta.
- Pour half the dressing over the top and toss everything together until evenly coated.
- Cover and refrigerate until ready to serve. Just before serving, pour in the remaining dressing and toss again.
- Top with green onions or chives and extra parsley, then serve immediately.
Notes
- Take the pasta off the heat while it still has a slight bite to it. It will soften slightly as it sits with the dressing, and starting al dente means it won’t turn mushy by the time you serve it.
- Get the bacon genuinely crispy before crumbling it into the salad. Bacon that isn’t fully cooked through will go limp once it hits the dressing.
- The two-stage dressing method is worth it. Adding half before refrigerating and the rest right before serving keeps the salad from drying out or becoming over-saturated.
- If you’re making this ahead, keep the crumbled bacon in a separate bag or container and stir it in at the last minute to preserve the crunch.
- Cheddar is a great base but feel free to experiment. Pepper jack adds a little heat, Colby Jack is milder, and Monterey Jack melts beautifully into each bite.
- Stir in sliced cucumbers, roasted corn, or diced bell peppers if you want more color and crunch in the bowl.
- To make a lighter version, replace the sour cream with plain Greek yogurt and use reduced-fat mayo and milk. It still tastes rich and creamy.
- If the salad looks dry after sitting in the fridge, add a small splash of milk and a spoonful of extra dressing and toss to freshen it back up.
Nutrition
Calories: 607kcalCarbohydrates: 41gProtein: 30gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 109mgSodium: 814mgPotassium: 381mgFiber: 2gSugar: 5gVitamin A: 902IUVitamin C: 9mgCalcium: 234mgIron: 1mg
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