Chicken Bacon Ranch Pasta Salad
This Chicken Bacon Ranch Pasta Salad bursts with flavors and creamy textures. Tossed with spiral pasta, tender shredded chicken, crispy bacon, zucchini, fresh tomatoes, and sharp cheddar cheese in homemade ranch dressing, it's ideal for gatherings, picnics, or a hearty weeknight meal.
Servings: 6 servings
Calories: 420kcal
Ingredients
- 12 ounce pack spiral pasta
- 3 cups chopped rotisserie chicken or cooked chicken breasts
- 1 cup shredded sharp cheddar cheese
- 1 chopped tomato or a handful of cherry tomatoes, chopped in half
- 6 pieces thick sliced halal bacon, diced and cooked well done
- 1 zucchini, shredded (about 2 cups)
- 1 pack Ranch Dressing mix (dry)
- 1 cup mayonnaise
- ¾ cup buttermilk
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 350°F (175°C) to prepare for cooking chicken if using fresh
- Prepare the ranch dressing: In a small bowl, combine the Ranch Dressing mix, mayonnaise, buttermilk, black pepper, paprika, and garlic powder. Stir well until smooth, then set aside to let the flavors meld
- Cook the chicken (if not using rotisserie): Season chicken breasts with salt and pepper, drizzle with olive oil, and place in a baking dish. Bake for 30 to 45 minutes until the internal temperature reaches 165°F (74°C). Let cool slightly, then chop into small cubes
- Cook the bacon: Place diced halal bacon pieces in a skillet on medium-low heat. Cook slowly until crisp and browned. Use a slotted spoon to transfer bacon to paper towels to drain excess fat
- Cook the pasta: Boil spiral pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Transfer to a large mixing bowl
- Combine the salad: Add chopped chicken, shredded zucchini, tomatoes, cooked bacon, and shredded cheddar cheese to the pasta bowl. Pour the prepared ranch dressing over all ingredients
- Mix thoroughly: Toss gently but thoroughly to evenly combine the salad
- Chill the salad for a while before serving for best flavor
Notes
The chicken can be substituted with other grilled or baked chicken if preferred.
For a lighter option, replace mayonnaise with Greek yogurt.
Chill the salad for 20-30 minutes before serving to allow flavors to develop.
This dish can be made ahead of time and stored in the refrigerator for up to 24 hours.
For a lighter option, replace mayonnaise with Greek yogurt.
Chill the salad for 20-30 minutes before serving to allow flavors to develop.
This dish can be made ahead of time and stored in the refrigerator for up to 24 hours.