Chicken Bacon Ranch Pasta Salad Recipe
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5.0
21 reviews
Excellent
Chicken Bacon Ranch Pasta Salad Recipe
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This Chicken Bacon Ranch Pasta Salad recipe is the ultimate flavor medley. Tender chicken, crispy bacon, various vegetables, and delectable cheese are tossed in a creamy ranch dressing, creating a mouthwatering combination that will leave you craving every savory bite.
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Ingredients
- 1 pound farfalle pasta or any short pasta, like penne, elbow, rotini or fusilli
- 2 cups rotisserie chicken diced, or use leftover chicken or make your own, cooled
- 1 cup Bacon cooked crisp, crumbled (about 12-16 pieces of bacon)
- ½-1 cup yellow bell pepper diced (or use your favorite)
- ½-1 cup cucumber diced, I like English cucumbers and leave the skin on
- ½-1 cup grape tomatoes halved, or use cherry tomatoes
- 1/2 cup green onions chopped, whites and greens
- 4-8 ounces sharp cheddar cheese diced or shredded, or use your favorite cheese
Quick Homemade Ranch Dressing
- 3/4 cup mayonnaise regular or light
- 3/4 cup sour cream regular or light
- 2 tablespoons red wine vinegar
- 1 tablespoon dried parsley sub with 3 tablespoons fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried chives sub with 1 tablespoon fresh chives
- 1/2 teaspoon dried dill sub with ½ tablespoon fresh dill
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup milk regular or plant-based
- fresh dill minced for garnish
Instructions
- Cook bacon in a skillet or oven. Oven instructions at 350°F (175°C) for 20-25 minutes until crispy. Place cooked bacon on paper towels to drain and cool. Once cooled, cut into pieces or crumble using paper towels. Set aside.
- While bacon cooks, cook pasta. Bring a large pot of cold water to a boil and add 1 tablespoon salt. Cook the pasta according to the package directions until it reaches the desired al dente consistency. Once cooked, drain the tender pasta in a strainer and rinse it briefly under cold water to halt the cooking process.
- Dressing: In a small bowl by, combining the mayonnaise, sour cream, red wine vinegar, dried parsley flakes, garlic powder, onion powder, dried chives, dried dill, salt, pepper, and milk. Stir vigorously until the dressing is smooth and well combined. If the dressing is too thick, add more milk, one tablespoon at a time, until you reach desired consistency. Or use your favorite store-bought ranch dressing
- In a large bowl, combine cooked pasta, diced chicken breast, crumbled bacon (save some for later), yellow bell pepper, cucumber, grape tomatoes, green onions, and cheddar cheese. Stir well to distribute evenly.
- Pour the ranch dressing over the pasta salad mixture in a large mixing bowl. Mix thoroughly, ensuring all ingredients are evenly coated, yielding a creamy pasta salad. I used a large spatula or wooden spoon to gently toss and combine everything together.
- Sprinkle fresh dill for flavor and a pop of freshness. Top with reserved crispy bacon crumbles for an irresistible finish.
- Chill for at least one hour to allow the flavors to meld, up to 24 hours.
Equipments used:
Notes
- Variations
- Gluten-Free: Use quality gluten-free pasta, cooked al-dente. Check that store-bought dressing is gluten-free too.
- Dairy-Free: Use your preferred dairy-free ranch dressing, skip the cheese, and substitute sour cream with a non-dairy alternative.
- Vegetarian: Omit the chicken and the bacon.
- See full post for details on how long a mayonnaise-based salad can stay out of refrigeration and tips for keeping food cold outside.
- Nutritional info is based on using light mayo and sour cream and for main dish servings.
- Add minced red onion, shallots, or sliced black olives
- Use bell peppers like green, yellow, or roasted red peppers.
- Swap pasta shapes such as rotini, fusilli, or penne.
- Opt for rotisserie chicken for convenience and flavor, but diced chicken breast works too.
- Make it your own by adding or subtracting veggies like artichoke hearts or garbanzo beans.
- Switch up the dressing with Homemade Buttermilk Ranch or Green Goddess for a flavorful variation.
- Use shredded cheddar cheese instead of diced.
Nutrition Information
Show Details
Serving
1serving (main dish)
Calories
611kcal
(31%)
Carbohydrates
50g
(17%)
Protein
33g
(66%)
Fat
31g
(48%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
105mg
(35%)
Sodium
937mg
(39%)
Potassium
373mg
(11%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
846IU
(17%)
Vitamin C
24mg
(27%)
Calcium
173mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8main dish servings (16 side dish)
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Serving | 1serving (main dish) | |
| Calories | 611kcal | 31% |
| Carbohydrates | 50g | 17% |
| Protein | 33g | 66% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 105mg | 35% |
| Sodium | 937mg | 39% |
| Potassium | 373mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 846IU | 17% |
| Vitamin C | 24mg | 27% |
| Calcium | 173mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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