Chicken Bacon Ranch Pasta Salad Recipe

This Chicken Bacon Ranch Pasta Salad is basically all the best summer flavors tossed in one glorious bowl—think tender pasta, juicy chicken, crispy bacon, fresh veggies, and a creamy homemade ranch that clings to every bite! It’s a crowd-pleaser that’s just as perfect for family picnics as it is for easy weeknight dinners or potlucks with friends.

Ingredients You’ll Need

Honestly, this Chicken Bacon Ranch Pasta Salad is all about simple, honest ingredients—each one bringing its own pop of flavor, color, or satisfying texture. Here’s what you’ll need (and why it matters):

• 12-ounce pack spiral pasta: I love using veggie spirals for extra color and a boost of nutrients, but any fun pasta shape will soak up that ranch goodness.
• 3 cups chopped rotisserie chicken: The ultimate shortcut for tender, flavorful chicken—and zero extra cooking if you want it easy.
• 1 cup shredded sharp cheddar cheese: It melts slightly into the pasta, giving every bite a tangy richness that ties everything together.
• 1 tomato (or a handful of cherry tomatoes, halved): Adds juiciness and acidity to balance the creaminess of the dressing.
• 6 thick-cut bacon slices, diced and cooked crisp: For that irresistible smoky crunch that makes the whole bowl sing.
• 1 zucchini, shredded (about 2 cups): Brings freshness and sneaks in a little extra veggie power.
• 1 pack ranch dressing mix: An easy flavor base for the ultimate homemade ranch.
• 1 cup mayonnaise: Gives the dressing its luxurious, creamy body.
• 3/4 cup buttermilk: The secret to a dressing that’s tangy and just the right consistency.
• 1/4 tsp black pepper, 1/4 tsp paprika, 1/4 tsp garlic powder: Simple spices amp up the ranch flavor without overpowering the salad.

Variations

One of the absolute joys of Chicken Bacon Ranch Pasta Salad is how easily you can riff on it to suit whatever you have on hand or your family’s cravings. Here are some fun ways to make it your own:

• Greek Yogurt Twist: Swap half the mayonnaise for plain Greek yogurt to lighten things up with a boost of protein and tanginess.
• Veggie Overload: Toss in extra diced bell peppers, red onion, broccoli florets, or even peas; they add crunch and color.
• Gluten-Free Friendly: Use your favorite gluten-free pasta, and the result will still be every bit as creamy and satisfying.
• Spicy Kick: Add a chopped jalapeño or a dash of hot sauce to the dressing for a zippy, spicy version.
• Cheese Swap: Try shredded pepper jack or Monterey Jack for a twist on classic cheddar flavor.

How to Make Chicken Bacon Ranch Pasta Salad

Step 1: Mix Up the Ranch Dressing

Start by making your ranch dressing so the flavors have time to develop. In a small bowl, whisk together the ranch packet, mayonnaise, buttermilk, black pepper, paprika, and garlic powder. Pop it in the fridge while you prep the salad—trust me, this quick homemade dressing is a game changer!

Step 2: Cook the Pasta

Bring a big pot of salted water to a boil and cook the spiral pasta according to the package directions until just al dente—nobody loves a soggy noodle! Drain, rinse well with cold water, and let it cool in a large mixing bowl. This prevents sticking and keeps your salad refreshingly light.

Step 3: Cook the Bacon and (If Needed) Chicken

While the pasta cools, crisp up those glorious bacon pieces in a skillet over medium-low until extra crunchy. If you aren’t using rotisserie chicken, now’s the time to bake your own: season, drizzle with olive oil, and roast at 350°F until perfectly cooked and juicy. Once cool, chop the chicken into bite-size cubes.

Step 4: Combine Ingredients

Add the chicken, shredded zucchini, tomato pieces, crispy bacon, and cheddar cheese to the cooled pasta. Give everything a gentle toss—feel free to sneak a taste, you won’t be able to resist!

Step 5: Dress and Chill

Pour your dreamy ranch dressing over the salad and mix until everything is beautifully coated. Cover the bowl with plastic wrap and chill for at least 1–2 hours before serving. This step lets all those flavors really come together and turn into absolute magic.

How to Serve Chicken Bacon Ranch Pasta Salad

Garnishes

This salad loves a finishing touch! Sprinkle with extra chopped chives or green onions for a cheerful pop of color, or shower on a little extra shredded cheddar or crispy bacon crumbles for sheer decadence. A handful of fresh parsley always brightens things up too.

Side Dishes

Chicken Bacon Ranch Pasta Salad plays nicely as the star of your meal or as a hearty side. For a cookout, pair it with grilled corn on the cob, watermelon wedges, or crunchy veggie sticks and dip. It’s also dreamy next to burgers, BBQ chicken, or even as a main dish for a quick lunch with crusty bread.

Creative Ways to Present

If you’re entertaining, serve pasta salad in a gorgeous big bowl ringed with extra colorful veggies for a show-stopping centerpiece. For picnics, scoop the salad into individual mason jars or cups—everyone gets their own cute, portable serving! Or try tucking it into lettuce cups for a crunchy, hand-held appetizer.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Bacon Ranch Pasta Salad covered in the fridge for up to 3–4 days. The flavors just keep getting better, and the pasta stays creamy thanks to all that gorgeous ranch dressing.

Freezing

This salad isn’t ideal for freezing, since the creamy ranch dressing tends to separate and the veggies lose their crunch when thawed. For the freshest flavors, enjoy it chilled within a few days of making.

Reheating

Chicken Bacon Ranch Pasta Salad is meant to be served chilled or at cool room temperature! If it’s a bit too cold from the fridge, just pull it out 20–30 minutes before serving and gently stir to get everything creamy again.

FAQs

Final Thoughts

If you’re craving something that’s a total crowd-pleaser and impossibly easy to throw together, give Chicken Bacon Ranch Pasta Salad a spot on your menu. It’s always the first bowl to disappear at gatherings, and I have a feeling you’ll be making it again and again. Can’t wait to hear how you make it your own!

Print