Chicken Bacon Ranch Pasta Salad
This Chicken Bacon Ranch Pasta Salad is a vibrant, balanced meal that combines savory bacon, tender chicken, and fresh vegetables with a creamy ranch dressing. It's perfect for summer gatherings or meal prep, delivering comfort without feeling heavy.
Ingredients
- 16 oz Dried Rotini or Fusilli Pasta, cooked al dente
- 2 cups Cooked Chicken Breast, cubed or shredded
- 8-10 slices Thick-Cut Bacon, cooked and crumbled
- 1.5 cups Creamy Ranch Dressing, high-quality or homemade
- 1 cup Cherry Tomatoes, halved
- 1 cup Sharp Cheddar Cheese, cubed or shredded
- 1/4 cup Red Onion, finely diced
- 1/2 cup Fresh Peas, blanched or thawed
- 2 tbsp Fresh Parsley, chopped for garnish
- Black Pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- While the pasta cooks, bake the bacon in the oven at 400°F until crispy, then crumble it into bite-sized pieces.
- Prep the chicken, cherry tomatoes, and red onion while the pasta and bacon are cooking.
- Once the pasta is done, drain and rinse it under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooled pasta, chicken, half of the bacon, tomatoes, onion, peas, and cheese.
- Pour about one cup of ranch dressing over the mixture and toss gently until evenly coated.
- Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Just before serving, add the remaining half cup of dressing and the rest of the crispy bacon, then garnish with parsley and black pepper.
Notes
For a lighter version, replace half of the ranch dressing with plain Greek yogurt. Store leftovers in an airtight container for 3-5 days, keeping bacon separate to maintain crunch.