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
Units
Scale
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
