Chicken Bacon Ranch Pasta Salad
A creamy, hearty, and flavor-packed pasta salad featuring tender chicken, crispy bacon, and a rich ranch dressing. Perfect for picnics, potlucks, or a satisfying meal.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Pasta
- 3 cups rotini pasta or penne, fusilli
Protein
- 2 cups cooked chicken breast grilled, shredded, or rotisserie
- 6 slices bacon cooked and crumbled
Vegetables
- 1 cup cherry tomatoes halved
- 1/2 cup red onion thinly sliced
- 1 cup bell peppers diced (red or green)
- 1 cup avocado diced (optional)
Dressing
- 1 cup ranch dressing store-bought or homemade
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1/2 cup shredded cheddar cheese or crumbled feta
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and rinse under cold water. Let it cool completely.
- In a skillet over medium heat, cook bacon until crispy. Drain on paper towels and crumble into small pieces.
- In a large mixing bowl, combine the cooled pasta, cooked chicken, crumbled bacon, cherry tomatoes, red onion, bell peppers, and avocado.
- In a small bowl, whisk together ranch dressing, garlic powder, onion powder, and dried dill.
- Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly.
- Fold in shredded cheddar or feta cheese.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled, garnished with extra bacon bits, cheese, or fresh herbs.
Notes
For a healthier version, substitute Greek yogurt for mayonnaise in the dressing, use whole wheat pasta, and add more vegetables.