Chicken Bacon Ranch Pasta Salad Recipe
User Reviews
5
Chicken Bacon Ranch Pasta Salad Recipe
Description
The Chicken Bacon Ranch Pasta Salad Recipe combines farfalle pasta with diced rotisserie chicken and crisp bacon, incorporating fresh diced vegetables like yellow bell pepper, cucumber, grape tomatoes, and green onions. A homemade ranch dressing made from mayonnaise, sour cream, red wine vinegar, and a blend of dried herbs and spices binds the salad with a creamy texture and flavorful profile. Cheddar cheese adds richness and sharpness to the dish. The pasta’s tender bite contrasts with the crispy bacon and fresh veggies, bringing variety to each forkful.
This salad works well served chilled, making it convenient for meal prep or warm-weather gatherings. It complements casual meals and can also be a hearty side dish. Using rotisserie chicken and cooked bacon cuts down on prep time while maintaining satisfying flavor. Variations allow for gluten-free, dairy-free, or vegetarian adaptations by adjusting key ingredients based on dietary preferences.
The versatile nature of the salad means you can swap in your favorite short pasta shape, different cheeses, or additional vegetables like artichokes or olives. Adjust the dressing thickness with milk or choose store-bought ranch for convenience. Preparing the dressing ahead improves flavor melding. This pasta salad holds well refrigerated and can be made a day ahead, with the pasta rinsed under cold water after cooking to stop it from overcooking and to keep it firm.
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 cheddar cheese diced or shredded, or use your favorite cheese, sharp
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 parsley sub with 3 tablespoons fresh parsley, dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chives sub with 1 tablespoon fresh chives, dried
- 1/2 teaspoon dill sub with ½ tablespoon fresh dill, dried
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup milk regular or plant-based
- dill minced for garnish, fresh
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.
Notes
- Use gluten-free pasta and check that ranch dressing is gluten-free or prepare your own for a gluten-free version.
- Dairy-free options include substituting sour cream and mayo with non-dairy alternatives and omitting cheese.
- Vegetarian version omits chicken and bacon; add extra vegetables or beans for protein.
- Store in refrigerator; best eaten within a few days for freshness and texture.
- Adjust veggies and cheese to personal preference; adding things like bell peppers, olives, or artichokes can customize the salad.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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