Description
A flavorful and easy Chicken Club Pasta Salad that combines al dente pasta, crispy bacon, tender cooked chicken, fresh vegetables, and creamy ranch dressing, perfect for a quick lunch or picnic.
Ingredients
Units
Scale
Ingredients
- 8 ounces pasta (such as rigatoni, shells, rotini, or penne)
- 12 slices bacon, cooked and crumbled
- 2 cups cooked chicken, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cheddar cheese, 1/2-inch cubes
- 2 stalks celery, chopped
- 1 medium green bell pepper, chopped
- 1 cup Ranch dressing
Instructions
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes or until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta.
- Combine ingredients: In a large bowl, add the cooled pasta, crumbled bacon, chopped chicken, cherry tomatoes, cheese cubes, chopped celery, and chopped green bell pepper.
- Add dressing: Pour the Ranch dressing over the mixture and toss well until everything is evenly coated.
Notes
- Salt your pasta water generously—think salty like the sea—to enhance flavor.
- Cook pasta until al dente to prevent it from becoming mushy in the salad.
- Rinse the pasta thoroughly with cold water to stop the cooking process and prevent wilting of vegetables and melting of cheese.
- Adjust salt if needed after mixing, but typically no additional salt is necessary because of the bacon, cheese, chicken, and dressing.
- Store in an airtight container in the fridge for up to 5 days; avoid freezing as it affects texture.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
