Chicken Bacon Ranch Pasta Salad

5 stars (1 review)

My cold pasta salad recipe uses leftover tender pieces of chicken, crispy bacon, and summer veggies, all tossed in a zesty and creamy ranch dressing. This easy chicken bacon ranch pasta salad recipe is perfect to make ahead and share as a simple and refreshing main or side dish for summer!

Prep Time15

Cook Time10

Total Time25

Course: Salad, Side Dish

Cuisine: American

Servings: Servings

Calories: 657kcal

Author: Sommer Collier

Ingredients

16 ounces small dried pasta like fusilli or rotini
6-8 strips thick-cut bacon cooked and chopped (1/2 cup)
3 cups cooked chopped chicken from leftovers or a rotisserie chicken
1 cup grape tomatoes or cherry tomatoes, halved
½ cups chopped green onions
1 cup shredded sharp cheddar cheese
12 ounces thick ranch dressing
2 tablespoons lemon juice or rice vinegar
Salt and pepper

US Customary - Metric

Instructions

Set a large pot of salted water over high heat. Bring to a boil. Once the water is boiling, add the dried pasta and cook according to the package instructions. Be careful not to overcook the pasta; stop it when it reaches al dente. Then pour it in a colander to drain and allow it to cool.
Meanwhile, chop the cooked bacon, chicken, tomatoes, green onions, and shred the sharp cheddar cheese.
Set out a large bowl. Combine the cooled pasta, chicken, tomatoes, green onions and cheese. Pour the ranch dressing and lemon juice over the top. Gently toss well until all ingredients are coated in the dressing and well distributed. Taste, then salt and pepper if needed.
Cover the bowl and allow the pasta salad to chill for at least one hour, so the flavors have time to mix and mingle. Taste, then salt and pepper again if needed.

Video

Notes

The salad will keep well for up to 3-4 days, depending on when you made the chicken and put the salad together. Store it in an airtight container and keep in the fridge, then give it a gentle stir before serving.

Nutrition