Description
This Chicken Bacon Ranch Pasta Salad is a delicious, crowd-pleasing dish that combines tender rotisserie chicken, crispy bacon, fresh vegetables, and a creamy homemade ranch dressing, all tossed with spiral pasta. Perfect for potlucks, picnics, or a satisfying lunch, this chilled pasta salad is flavorful, hearty, and easy to prepare.
Ingredients
Scale
Pasta Salad
- 12 ounce pack spiral pasta (Wacky Pack Veggie Spiral Pack recommended)
- 3 cups chopped rotisserie chicken
- 1 cup shredded sharp cheddar cheese
- 1 chopped tomato or a handful of cherry tomatoes chopped in half
- 6 pieces thick sliced bacon, diced and cooked well done
- 1 zucchini, shredded (about 2 cups)
Copycat Ranch Dressing
- 1 pack Ranch Dressing seasoning mix
- 1 cup mayonnaise
- 3/4 cup buttermilk
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Instructions
- Preheat Oven and Prepare Dressing: Preheat the oven to 350°F. In a small bowl, combine the ranch dressing mix, mayonnaise, buttermilk, black pepper, paprika, and garlic powder. Whisk together until smooth and set aside.
- Cook Bacon: Place diced bacon pieces in a cold skillet and cook over medium-low heat until crisp. Remove and drain on paper towels. Set aside.
- Cook Pasta: Cook the spiral pasta according to the package directions until al dente. Drain the pasta and rinse it thoroughly with cold water to stop the cooking process and cool the pasta for the salad. Transfer to a large mixing bowl.
- Add Chicken and Vegetables: Add the chopped rotisserie chicken, shredded zucchini, chopped tomato or halved cherry tomatoes, cooked bacon, and shredded cheddar cheese to the bowl with the pasta.
- Combine with Dressing: Pour the prepared ranch dressing over the salad ingredients. Mix everything thoroughly until all ingredients are evenly coated with dressing.
- Chill: Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours before serving to let the flavors meld and serve chilled.
Notes
- Rinsing the cooked pasta with cold water stops the cooking and keeps the pasta from sticking together, which is essential for a cold pasta salad.
- Use a large bowl to mix all ingredients comfortably before transferring to a serving dish if desired.
- Starting bacon in a cold skillet allows it to cook evenly and become crisp without burning.
- If using uncooked chicken, season with salt and pepper, drizzle with olive oil, bake at 350°F for 30-45 minutes until internal temperature reaches 165°F, then cube before adding to salad.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg
