Description

This Chicken Bacon Ranch Pasta Salad combines crispy bacon, tender chicken, and fresh veggies in a creamy ranch dressing. It’s a quick, mouthwatering dish ideal for potlucks or family dinners!

Ingredients

Scale

16 ounces small dried pasta like fusilli or rotini
6-8 strips thick-cut bacon cooked and chopped (1/2 cup)
3 cups cooked chopped chicken from leftovers or a rotisserie chicken
1 cup grape tomatoes or cherry tomatoes, halved
½ cups chopped green onions
1 cup shredded sharp cheddar cheese
12 ounces thick ranch dressing
2 tablespoons lemon juice or rice vinegar
salt and pepper

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Instructions

Bring a large pot of salted water to a boil. Add the dried pasta and cook until al dente, following package instructions. Drain and set aside to cool.
While the pasta is cooking, chop the cooked bacon, chicken, tomatoes, green onions, and shred the cheddar cheese.
In a large bowl, mix the cooled pasta, chicken, tomatoes, green onions, and cheese. Pour the ranch dressing and lemon juice over the mixture and gently toss to combine. Season with salt and pepper to taste.
Cover the bowl and refrigerate for at least one hour to allow the flavors to blend. Adjust seasoning with salt and pepper if needed before serving.

Notes

For extra flavor, you can add diced bell peppers or cucumbers.
This salad can be made ahead of time and stored in the refrigerator for up to two days.
Adjust the ranch dressing quantity based on your preference for creaminess.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 700mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 15g
Cholesterol: 50mg