Chicken Bacon Ranch Pasta Salad Recipe
I m so excited to share this Chicken Bacon Ranch Pasta Salad Recipe with you because it s hands down one of my favorite go-to salads for warm weather gatherings or easy weeknight dinners. The blend of tender rotisserie chicken, crispy bacon, sharp cheddar cheese, and a creamy homemade ranch dressing makes every bite wildly satisfying. It s the kind of dish that keeps everyone coming back for seconds, whether you bring it to a picnic, potluck, or just want something tasty and filling on your kitchen table.
What I love most about this Chicken Bacon Ranch Pasta Salad Recipe is how simple yet flavorful it is-plus, it holds up beautifully in the fridge, so you can prep it ahead of time and enjoy a fuss-free meal later on. The zucchini adds a fresh crunch without overpowering the other ingredients, and that creamy ranch dressing ties it all together perfectly. Trust me, once you try this salad, you ll want to keep this recipe on standby for all the occasions where you want something delicious but quick!
Why You’ll Love This Recipe
- Wonderful Flavor Combo: Chicken, bacon, and ranch are a classic pairing that just works every time.
- Make-Ahead Friendly: Prepare it hours in advance to let flavors meld-perfect for stress-free entertaining.
- Great for Any Occasion: Works equally well for casual family meals or festive potlucks.
- Nutritious with Veggies: The shredded zucchini sneaks in some nutrition and freshness without stealing the show.
Ingredients You’ll Need
The ingredients in this Chicken Bacon Ranch Pasta Salad Recipe strike a lovely balance between hearty and fresh. I especially recommend grabbing a high-quality rotisserie chicken to save prep time and maximize flavor, but you can easily swap in baked chicken if you prefer controlling every detail.
- Spiral pasta: I like veggie spiral pasta for color and added nutrition, but any spiral or rotini pasta works beautifully here.
- Rotisserie chicken: Ready-to-go protein, perfectly cooked and super convenient, making this recipe quick to assemble.
- Cheddar cheese: Sharp cheddar adds a lovely tang and creaminess; shredding your own gives better texture than pre-shredded.
- Tomatoes: Choose ripe plum tomatoes or halved cherry tomatoes for juiciness and vibrant color.
- Bacon: Thick sliced gives that perfect crispy crunch I love-cook well done for max flavor.
- Zucchini: Shredded fresh zucchini adds moisture and subtle sweetness while keeping it light.
- Ranch dressing mix: The seasoning base for that creamy, herbaceous dressing everyone adores.
- Mayonnaise: Creamy binder for the dressing, balancing tang and richness.
- Buttermilk: Adds tanginess and thins the dressing to just the right consistency.
- Black pepper, paprika, garlic powder: Simple spices that deepen the ranch dressing’s flavor profile.
Variations
I love how adaptable this Chicken Bacon Ranch Pasta Salad Recipe is! Over time, I ve tweaked the veggies and protein to suit whatever I have on hand or to make it fit dietary needs, so feel free to experiment with your favorite twists.
- Grilled chicken instead of rotisserie: Gives a smoky flare that plays really well with the ranch flavors-I often grill extra chicken to save for this salad.
- Greek yogurt in dressing: For a lighter version, swap half or all of the mayo with Greek yogurt to cut calories without losing creaminess.
- Add crunchy veggies: Bell peppers or red onions add a nice snap and color contrast if you want something extra fresh.
- Make it vegetarian: Skip the chicken and bacon, and add chickpeas plus extra veggies for a veggie-packed, meatless meal.
How to Make Chicken Bacon Ranch Pasta Salad Recipe
Step 1: Prepare the Ranch Dressing
Start by mixing all your ranch dressing ingredients together in a bowl-ranch seasoning, mayo, buttermilk, and spices. Give it a good whisk until smooth and flavorful, then set it aside to let those flavors really develop while you prep the rest of the salad. I like making this ahead, sometimes even the day before, so the herbs in the ranch get more pronounced.
Step 2: Cook the Bacon and Pasta
Cook the bacon over medium-low heat until it s nice and crisp-that s key for texture contrast against the creamy pasta and juicy chicken. Once cooked, drain on paper towels and dice into bite-sized pieces. Next, boil your pasta according to the package directions until al dente, then drain and rinse under cold water to cool it quickly and stop the cooking. This step helps keep the pasta from getting mushy and makes it easier to mix with the other ingredients.
Step 3: Prepare Chicken and Veggies
If you re using rotisserie chicken like I do, just chop it into bite-sized pieces. If you prefer cooking your own chicken, season with salt, pepper, and olive oil, bake at 350°F until cooked through, then dice. Meanwhile, shred the zucchini and chop the tomatoes. I love shredding zucchini with the coarse side of a box grater because it adds subtle texture that blends perfectly without overwhelming the salad.
Step 4: Toss Everything Together
In a large bowl, combine the cooled pasta, chicken, shredded zucchini, tomatoes, crispy bacon, shredded cheddar, and your homemade ranch dressing. Mix gently but thoroughly to ensure every bite gets coated with that creamy dressing and every ingredient shares the spotlight. Cover with plastic wrap and refrigerate for 1-2 hours-this rest time is crucial because it lets the flavors marry beautifully.
Pro Tips for Making Chicken Bacon Ranch Pasta Salad Recipe
- Cook Pasta Al Dente: Avoid mushy pasta by cooking just until tender but still firm-rinse with cold water right away to stop cooking.
- Make Dressing Ahead: Creating your ranch dressing a few hours ahead or even the night before gives it richer flavor and thicker texture.
- Crisp Up Bacon Slowly: Cooking bacon on medium-low heat prevents burning and ensures even crispiness.
- Refrigerate Before Serving: Letting the salad chill not only enhances flavor blending but also helps it firm up for easier serving.
How to Serve Chicken Bacon Ranch Pasta Salad Recipe
Garnishes
I often sprinkle a few fresh chopped chives or green onions on top right before serving for a mild oniony bite that complements the ranch. Sometimes I add a little extra cracked black pepper or even a handful of chopped fresh parsley for a pop of green and freshness. For fun, crumbled cooked bacon on top adds visual appeal and an extra burst of crunch.
Side Dishes
This salad pairs beautifully with grilled veggies or a simple green salad on the side for a well-rounded meal. When I serve it at parties, I like to offer garlic bread or buttery dinner rolls to add some carbs that soak up the ranch dressing deliciously. It also complements BBQ favorites like ribs or grilled chicken if you want to make it a heartier spread.
Creative Ways to Present
For a picnic or potluck, I sometimes serve this salad in a hollowed-out watermelon or melon bowl for a colorful, eye-catching presentation that guests love. Layered mason jar salads are also a hit-just keep the dressing separate until ready to eat to avoid sogginess. If you re feeling fancy, sprinkle some edible flowers or microgreens on top for a fresh, elegant touch.
Make Ahead and Storage
Storing Leftovers
I store the leftover Chicken Bacon Ranch Pasta Salad Recipe in an airtight container in the refrigerator and it keeps well for up to 3 days. The flavors actually deepen after a day, so I sometimes make it a day ahead just to enjoy it extra flavorful. Just be sure to give it a quick stir before serving again.
Freezing
Freezing this salad isn t my favorite option because the creamy dressing texture can get a bit grainy and the veggies soggy after thawing. If you want to try freezing, I recommend freezing the pasta and cooked chicken separately from the dressing and fresh veggies, then combining everything fresh after thawing.
Reheating
This salad is best enjoyed cold or at room temperature, so I usually don t reheat it. If you want a warm twist, try warming the cooked chicken and pasta lightly in the microwave or on the stove, then adding the cold dressing and fresh veggies afterward. This way, you preserve the creamy texture and fresh elements.
FAQs
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Can I make the Chicken Bacon Ranch Pasta Salad Recipe vegan or vegetarian?
Absolutely! Simply swap the chicken and bacon for plant-based proteins like chickpeas, tofu, or tempeh, and use a vegan ranch dressing or make one from vegan mayo and herbs. You can also add extra veggies for flavor and texture.
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How long can I store this pasta salad in the fridge?
It keeps well in an airtight container for up to 3 days in the refrigerator. For best taste and texture, consume within that timeframe and give it a good stir before serving again.
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Can I use a different type of pasta?
Yes! While spiral pasta is great for holding onto the dressing, penne, rotini, or bowtie pasta are excellent alternatives that work just as well.
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Is it okay to substitute store-bought ranch dressing?
You can definitely use store-bought ranch dressing if you re short on time, but homemade ranch for this recipe really amps up the flavor and freshness. Plus, you can adjust the seasoning to your liking.
Final Thoughts
This Chicken Bacon Ranch Pasta Salad Recipe is such a reliable crowd-pleaser in my kitchen, and I hope you find as much joy making and eating it as I do. It s quick to throw together, endlessly flavorful, and perfect for any occasion where you want to impress without fuss. Give it a try the next time you’re craving something creamy, crispy, and fresh all at once-I have a feeling it ll become one of your favorites too!
Print
Chicken Bacon Ranch Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 8 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
Description
This Chicken Bacon Ranch Pasta Salad is a delicious and hearty dish perfect for gatherings or meal prep. It combines tender rotisserie chicken, crispy bacon, shredded zucchini, fresh tomatoes, and sharp cheddar cheese all tossed in a creamy homemade ranch dressing. The spiral pasta provides the perfect base, making it a satisfying and flavorful cold pasta salad that’s easy to prepare and sure to please everyone.
Ingredients
Pasta Salad Ingredients
- 12 ounce pack spiral pasta (Wacky Pack Veggie Spiral Pack recommended)
- 3 cups chopped rotisserie chicken
- 1 cup shredded sharp cheddar cheese
- 1 chopped tomato or a handful of cherry tomatoes, halved
- 6 pieces thick sliced bacon, diced and cooked well done
- 1 zucchini, shredded (about 2 cups)
Copycat Ranch Dressing Ingredients
- 1 pack Ranch Dressing mix
- 1 cup mayonnaise
- 3/4 cup buttermilk
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). This will be used if you need to cook uncooked chicken.
- Make Ranch Dressing: In a small bowl, combine 1 pack of Ranch Dressing mix, 1 cup mayonnaise, ¾ cup buttermilk, ¼ teaspoon black pepper, ¼ teaspoon paprika, and ¼ teaspoon garlic powder. Mix well to create the creamy ranch dressing. Set aside to let flavors meld.
- Cook Chicken (if needed): If not using pre-cooked rotisserie chicken, season raw chicken with salt and pepper and drizzle with olive oil. Place in a baking dish and bake for 30-45 minutes until internal temperature reaches 165°F (74°C). Once cooked, cut the chicken into small cubes.
- Cook Bacon: In a skillet over medium-low heat, cook diced thick sliced bacon until it is fully crisp. Remove and drain on paper towels.
- Cook Pasta: Prepare the spiral pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta. Transfer pasta to a large mixing bowl.
- Combine Ingredients: Add chopped rotisserie chicken, shredded zucchini, chopped tomatoes, cooked bacon pieces, shredded cheddar cheese, and the prepared ranch dressing to the pasta. Gently mix everything together thoroughly to combine all flavors evenly.
- Chill: Cover the bowl with plastic wrap and refrigerate the pasta salad for 1 to 2 hours before serving. This resting time allows the flavors to blend beautifully and the salad to chill perfectly.
Notes
- Using rotisserie chicken saves time but cooking fresh chicken is a great alternative.
- Make sure to crisp bacon well as it adds great texture and flavor.
- Letting the salad chill enhances the taste and helps the dressing to fully coat the pasta and other ingredients.
- This salad can be made a day ahead and kept refrigerated.
- Substitute buttermilk with milk and a teaspoon of lemon juice if unavailable.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
