‘Tis the season of pasta salad! And this chicken bacon ranch pasta salad will have you fending off requests for the recipe.
Pasta Salad Recipe
Have you ever shown up to a summer potluck that was serving 5 versions of the same italian dressing/mini pepperoni pasta salad? Well, I have. And I decided it was time to start making a different (even more delicious) version of the popular summer dish. Enter this chicken bacon ranch pasta salad.
The flavor profile of this easy pasta salad is hearty and delicious, while still being light enough to enjoy on a summer day. I promise when you take this to any event, you’ll never bring a full bowl home again. In fact, get used to making double – this recipe is sure to be a crowd favorite.
Ingredients in Pasta Salad
- Medium shell pasta – Feel free to use whatever pasta shape you want!
- Diced chicken – I use rotisserie chicken, but you can use any type of cooked chicken, including canned!
- Sliced grape tomatoes – If you want to expedite the process, you can also dice up one Roma tomato.
- Diced cucumber
- Bacon bits, cooked – I get the ‘real bacon bits’ from costco or sam’s club and then just heat them in a skillet until nice and crispy.
- Sliced green onion
- Feta cheese – If you’re not a feta fan, you can use diced cheddar cheese instead.
Dressing:
- Milk
- Mayo
- Ranch dressing mix
How to Make Chicken Bacon Pasta Salad
- Cook the pasta until al dente and then immediately run under cold water until cold.
- While the pasta is cooking, dice the chicken, slice the tomatoes, cucumbers and green onion and prep the bacon bits.
- Prep the dressing by whisking together the dressing ingredients and placing in the fridge until needed.
- Once the pasta is cooked and cold, add all of the ingredients into a large bowl and toss together with a portion of the dressing. I usually start with about half. The noodles will soak up the dressing as it sits so I like to keep extra on hand to toss when serving.
- Store in the fridge. Best served immediately.
What other vegetables or add-ins can I include in the salad?
When it comes to this side dish, the world is your oyster! Aka, add in whatever you’d like. I recommend trying olives, diced raw mushrooms, and chopped up bell peppers. You could even opt for adding in shredded parmesan cheese, small florets of broccoli and diced red onions.
Can I make the salad ahead of time?
Yes you can! Just assemble and store in an airtight container in the fridge. I recommend waiting to mix in the dressing until right before serving. This will make sure it stays nice and creamy.
More Yummy Recipes
Chicken Bacon Ranch Pasta Salad
Ingredients
- 16 oz (box) medium shell pasta
- 2 cups diced chicken (I use rotisserie)
- 1 cup sliced grape tomatoes
- 1/2 cup diced cucumber
- 1/2 cup bacon bits, cooked
- 1/4 cup sliced green onion
- 1/3 cup feta cheese
Dressing
- 1 cup milk
- 1/2 cup mayo
- 2 tbsp ranch dressing mix
Instructions
- Cook the pasta until al dente and then immediately run under cold water until cold.
- While the pasta is cooking, dice the chicken, slice the tomatoes, cucumbers and green onion and prep the bacon bits.
- Prep the dressing by whisking together the dressing ingredients and placing in the fridge until needed.
- Once the pasta is cooked and cold, add all of the ingredients into a large bowl and toss together with a portion of the dressing- I usually start with about half. The pasta will soak up the dressing as it sits so I like to keep extra on hand to toss with the salad when serving.
- Store in the fridge. Best served immediately.
K says
Do you mean those packets of ranch mix?
Karli says
Yes!