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Chicken Bacon Ranch Pasta Salad

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This hearty pasta salad combines juicy chicken, crispy bacon, creamy ranch dressing, and crunchy veggies for a crowd-pleasing dish perfect for game day, potlucks, or easy weeknight dinners. It’s quick to prepare, customizable, and guaranteed to disappear fast!

Ingredients

Scale
  • 12 oz rotini, penne, or bowtie pasta (short pasta works best; whole wheat or gluten-free optional)
  • 2 cups cooked chicken breast, diced or shredded (about 10 oz; rotisserie, grilled, or roasted)
  • 8 slices bacon, cooked and chopped (thick-cut preferred; turkey bacon optional)
  • 1 cup ranch dressing (homemade or store-bought)
  • 1/4 cup mayonnaise (regular or avocado mayo)
  • 1 cup shredded cheddar cheese (sharp cheddar recommended; Colby Jack or pepper jack optional)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup celery, chopped
  • 1/2 cup green peas, thawed if frozen (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste (start with 1/2 teaspoon each)
  • Optional: 2 tablespoons pickled jalapeños, chopped
  • Optional: 1 avocado, diced
  • Optional: 1/2 cup sweet corn, drained if canned

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water to cool. Set aside.
  2. While pasta cooks, cook bacon in a skillet over medium heat until crispy (6-8 minutes), flipping halfway. Drain on paper towels and chop. For oven-baked bacon, bake at 400°F for 15-18 minutes on a foil-lined tray. Let cool before chopping.
  3. Prepare chicken: Use cooked, diced or shredded chicken. If starting from raw, season lightly with salt and pepper, pan-sear for 6-7 minutes per side over medium heat, then cool and chop.
  4. Dice red onion and celery, halve cherry tomatoes, and thaw green peas if using.
  5. In a small bowl, whisk ranch dressing and mayonnaise until smooth. Add salt and pepper to taste. Adjust seasoning as needed.
  6. In a large mixing bowl, combine cooled pasta, chicken, bacon, veggies, shredded cheddar cheese, and parsley. Pour over the ranch-mayo dressing and gently toss until evenly coated. Add extra ranch or a tablespoon of milk if salad looks dry.
  7. Cover and refrigerate for at least 30 minutes before serving to let flavors meld. Stir well before serving and add more ranch if needed.
  8. Garnish with extra parsley, cracked pepper, and any optional add-ins (avocado, jalapeños, corn) just before serving.

Notes

For best results, cook pasta al dente and cool quickly. Add bacon just before serving to keep it crispy. Adjust dressing to taste, and feel free to customize with extra veggies or cheese. Salad is best served chilled and can be made ahead; stir in extra ranch if it dries out. Easily adapted for gluten-free or dairy-free diets.

Nutrition

Keywords: chicken bacon ranch pasta salad, game day recipe, potluck salad, easy pasta salad, crowd pleaser, comfort food, ranch dressing, bacon, chicken, pasta salad

Find it online: https://emmayum.com/chicken-bacon-ranch-pasta-salad-recipe-easy-game-day-crowd-pleaser/