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Chicken Bacon Ranch Pasta Salad featured image shows a delicious and creamy summer salad perfect for picnics and potlucks.

BEST CHICKEN BACON RANCH PASTA SALAD

This Chicken Bacon Ranch Pasta Salad combines creamy ranch dressing, crispy bacon, and tender chicken with perfectly cooked pasta. It's a flavorful and easy-to-make dish that's perfect for potlucks, barbecues, or a quick lunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta rotini, penne, or your favorite shape
  • 1 pound cooked chicken, diced
  • 8 ounces bacon, cooked and crumbled
  • 1 cup ranch dressing
  • 1/2 cup mayonnaise optional
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley or chives
  • Salt to taste
  • Pepper to taste
  • 1/2 cup cherry tomatoes, halved optional
  • 1/2 cup cucumber, diced optional
  • 1/4 cup black olives, sliced optional
  • 1/4 cup bell pepper, diced red, yellow, or green) (optional
  • 1 avocado, diced optional

Equipment

  • Large pot
  • Colander
  • Large bowl
  • Small bowl
  • Whisk
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Baking sheet (optional, for bacon)
  • Oven (optional, for bacon)
  • Skillet (optional, for bacon)
  • Microwave (optional, for bacon)
  • Airtight container

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to package directions, until al dente.
  3. Drain the pasta and rinse it with cold water to stop the cooking process and prevent sticking.
  4. Set the pasta aside to drain completely.
  5. While the pasta is cooking, cook the bacon until crispy. Let it cool slightly, then crumble it into small pieces.
  6. Dice the cooked chicken into bite-sized pieces.
  7. Chop the red onion and fresh parsley or chives.
  8. If using, halve the cherry tomatoes, dice the cucumber and bell pepper, and slice the black olives.
  9. In a large bowl, combine the cooked pasta, diced chicken, crumbled bacon, cheddar cheese, red onion, and parsley or chives.
  10. In a separate small bowl, whisk together the ranch dressing and mayonnaise (if using).
  11. Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
  12. Add any optional add-ins (cherry tomatoes, cucumber, black olives, bell pepper, avocado) and toss gently to combine.
  13. Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together and chill the salad.
  14. Before serving, give the pasta salad a good toss and season with salt and pepper to taste.
  15. Serve chilled and enjoy!

Notes

Don't overcook the pasta, aim for al dente. Crispy bacon is key. Adjust the amount of dressing to your preference. Chilling the salad is essential for flavor melding. Add fresh herbs right before serving. This salad can be made up to 24 hours in advance. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended.