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Chicken Bacon Ranch Pasta Salad Recipe

ByMadison
Jump to Recipe·5 from 11 reviews

I can’t wait to share this Chicken Bacon Ranch Pasta Salad Recipe with you—it’s one of those dishes that feels like a big, warm hug on a plate. The creamy homemade ranch dressing combined with smoky bacon, tender chicken, fresh veggies, and sharp cheddar makes every bite utterly satisfying. Whether you’re bringing it to a potluck, preparing lunch for a busy week, or just craving something hearty and refreshing, this salad hits all the right notes.

What really makes this Chicken Bacon Ranch Pasta Salad Recipe stand out for me is how easy it is to make ahead and how well the flavors meld after chilling. I’ve learned that letting it rest in the fridge for an hour or two is the secret to unlocking its full potential. Plus, it’s perfect for summer BBQs or even a cozy dinner when you want something quick but still impressive.

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Why This Recipe Works

  • Balanced Flavors: Creamy ranch, smoky bacon, and fresh veggies blend perfectly without overpowering each other.
  • Make-Ahead Friendly: Chilling the salad builds layers of flavor, making it ideal for prepping in advance.
  • Versatile Components: Using rotisserie chicken saves time but you can also easily swap with grilled or baked chicken.
  • Textural Contrast: The crisp bacon and tender pasta create a satisfying bite every time.
A large clear glass bowl on a white marbled surface is filled with a creamy pasta salad made of three-color rotini pasta in orange, green, and white shades mixed throughout. Chunks of light beige cooked chicken pieces are spread evenly among the pasta. Bright red grape tomatoes add spots of color, and thin strips of orange cheddar cheese are scattered in between. Small bits of green herbs and cooked bacon bits give a textured look, making the dish appear rich and flavorful. A silver spoon is scooping some of the salad from the right side of the bowl. In the background, there are red cherry tomatoes and a green zucchini on the white marbled texture, with a stack of white plates and silver forks slightly blurred on the top right. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Chicken Bacon Ranch Pasta Salad Recipe uses familiar ingredients that come together for maximum flavor and texture contrast. Here’s why I love these specific choices and a few tips for picking the best versions.

  • Spiral Pasta: The twists catch every bit of dressing and keep the salad from being one-note—using a veggie spiral pack adds a fun, colorful twist.
  • Rotisserie Chicken: Saves time and adds juicy, cooked-through chunks—perfect for pasta salads where you want tender meat without fuss.
  • Sharp Cheddar Cheese: Adds a bold cheesy punch that complements the ranch without overpowering it.
  • Tomatoes: I use fresh chopped or halved cherry tomatoes; they add a juicy brightness that balances the rich dressing.
  • Bacon: Thick-sliced and cooked to crisp perfection, bacon gives that smoky crunch that pasta salads crave.
  • Zucchini: Shredded zucchini adds a subtle freshness and gentle bite to lighten up the salad.
  • Ranch Dressing Ingredients: Combining classic ranch seasoning with mayo, buttermilk, and spices makes a creamy, homemade dressing that beats store-bought every time.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making the Chicken Bacon Ranch Pasta Salad Recipe my own by swapping out certain ingredients or adjusting the flavors. Feel free to experiment—it’s a really forgiving salad!

  • Variation: Sometimes I swap the cheddar for pepper jack to add a bit of spice, or I toss in sliced green onions for an extra fresh bite.
  • Vegetarian Option: Omit the bacon and chicken, add crispy roasted chickpeas or grilled tofu for protein without missing the crunch.
  • Greens Boost: Toss in some baby spinach or arugula to sneak in more veggies without changing the taste too much.
  • Lightened Dressing: Use Greek yogurt in place of mayo for a tangier, lighter dressing that still holds up to the salad.

Step-by-Step: How I Make Chicken Bacon Ranch Pasta Salad Recipe

Step 1: Prep the Ranch Dressing

I always start by making the ranch dressing so it has time to chill and thicken slightly. Just combine the ranch seasoning packet with mayo, buttermilk, black pepper, paprika, and garlic powder in a bowl and whisk it well. Set this aside while you get the other ingredients ready. Trust me, homemade ranch makes a huge difference in flavor!

Step 2: Cook the Bacon and Pasta

Next up is cooking the bacon—go for medium-low heat so it crisps nicely without burning. Once it’s done, drain on paper towels to get rid of extra grease. Meanwhile, cook the spiral pasta according to package directions until al dente. When it’s done, drain and rinse with cold water to stop the cooking and cool it down. This keeps the pasta from getting mushy when mixed with the creamy dressing later.

Step 3: Prepare the Chicken and Veggies

If you’re using pre-cooked rotisserie chicken like me, chop it into bite-sized pieces. If you’re cooking fresh chicken breasts, season and bake until juicy and no longer pink inside, then dice. Shred the zucchini using a grater or food processor and chop your tomatoes. Having these ready means assembly goes in a snap.

Step 4: Toss It All Together

In a large bowl, combine the cooled pasta with chicken, zucchini, tomatoes, crispy bacon, sharp cheddar, and the ranch dressing. Stir gently but thoroughly until everything is coated and evenly mixed. This is when your kitchen starts smelling amazing!

Step 5: Chill and Serve

Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting time blends the flavors beautifully and lets the textures come together. When you serve, it’s cool, creamy, and perfectly seasoned every time.

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Pro Tips for Making Chicken Bacon Ranch Pasta Salad Recipe

  • Don’t Overcook Pasta: Cooking pasta al dente keeps the salad from turning into mush when chilled.
  • Crisp Bacon Counts: I always cook bacon low and slow—it crisps better and adds more flavor to the salad.
  • Make Dressing Ahead: Let the ranch dressing rest for a bit after mixing to let the spices bloom.
  • Mix Gently: Tossing carefully keeps the pasta and veggies intact rather than mushy or smashed.

How to Serve Chicken Bacon Ranch Pasta Salad Recipe

The image shows a close-up view of a creamy pasta salad in a white bowl. The salad has three layers of twisted rotini pasta in white, orange, and green colors, mixed with chunks of white cooked chicken and pieces of light brown bacon. Bright red grape tomatoes are scattered throughout, along with small shreds of pale yellow cheddar cheese. The creamy dressing coats all ingredients evenly, giving a smooth, slightly shiny texture. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often top my salad with extra shredded cheddar and a sprinkle of chopped fresh parsley for a pop of color. Sometimes crispy fried onions or sliced green onions make a nice finishing touch too—adding just a bit more crunch and freshness that I find really enticing.

Side Dishes

This salad pairs wonderfully with simple sides like garlic bread, fresh cut veggies, or even a light fruit salad on the side. It also complements grilled chicken or fish if you want to make it part of a bigger meal.

Creative Ways to Present

For special occasions, I like to serve the Chicken Bacon Ranch Pasta Salad Recipe in mini mason jars or colorful bowls for a festive vibe. Adding edible flowers or layering ingredients Skinnydip style before mixing is a fun way to impress guests, especially at summer picnics.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in airtight containers in the fridge for up to 3 days. I find the flavors actually deepen after a day, making it an easy grab-and-go lunch option. Just give it a gentle stir before serving again.

Freezing

I don’t recommend freezing this salad since the creamy ranch and fresh veggies can separate and get watery. It’s best enjoyed fresh or within a few days refrigerated for the best texture.

Reheating

This pasta salad is meant to be served cold or at room temperature, so reheating isn’t really necessary. If you do want to warm the chicken separately, it’s best to add it in chilled for balance.

FAQs

  1. Can I use a different type of pasta for this Chicken Bacon Ranch Pasta Salad Recipe?

    Absolutely! While spiral pasta works great to hold the dressing and mix well, you can use penne, rotini, or even small shells. Just be sure to cook it al dente and rinse with cold water to keep the right texture.

  2. Is it okay to substitute the rotisserie chicken with fresh chicken breast?

    Yes, you can bake or grill fresh chicken breasts seasoned with salt and pepper. Just cook until the internal temperature reaches 165°F, then cool and chop before adding to the salad.

  3. Can I make the ranch dressing from scratch?

    Definitely! The recipe includes a simple homemade ranch mix combined with mayo and buttermilk which is easy to whip up and tastes so much fresher than store-bought options.

  4. How long can I store the prepared pasta salad?

    You can store the salad in an airtight container in the fridge for up to 3 days. It tastes even better after sitting overnight, giving the flavors time to meld.

  5. Can I add other vegetables to this salad?

    Yes! Feel free to add corn, bell peppers, cucumbers, or whatever you like to tailor the salad to your taste and seasonal availability.

Final Thoughts

This Chicken Bacon Ranch Pasta Salad Recipe is a true staple in my kitchen—one of those recipes that you keep coming back to because it’s just so reliable and delicious. I know you’ll enjoy how effortlessly it combines convenience with comforting flavors, making it a favorite for meals at home or gatherings with friends. Give it a try—you might find it quickly becomes your go-to pasta salad too!

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Chicken Bacon Ranch Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Madison
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Chicken Bacon Ranch Pasta Salad combines tender rotisserie chicken, crispy bacon, fresh vegetables, and a creamy homemade ranch dressing mixed with spiral pasta for a flavorful, satisfying dish perfect for picnics, potlucks, or casual meals.

Ingredients

Units 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 packet Ranch Dressing mix
  • 1 cup mayonnaise
  • 3/4 cup buttermilk
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder

Instructions

  1. Prepare Ranch Dressing: In a small bowl, combine ranch dressing mix, mayonnaise, buttermilk, black pepper, paprika, and garlic powder. Stir well to create a creamy ranch dressing. Set aside.
  2. Cook Bacon: Cook diced bacon pieces on medium-low heat in a skillet until crisp. Remove and drain on paper towels to remove excess grease.
  3. Cook Pasta: Cook the spiral pasta according to the package instructions. Once cooked, drain and rinse under cold water to cool the pasta. Transfer to a large mixing bowl.
  4. Prepare Chicken (If using uncooked): If not using rotisserie chicken, season raw chicken with salt and pepper, drizzle with olive oil, and bake in a 350°F preheated oven for 30 to 45 minutes until the internal temperature reaches 165°F. Let cool and then cut into small cubes.
  5. Combine Ingredients: Add chopped rotisserie chicken (or prepared cooked chicken), shredded zucchini, chopped tomato, cooked bacon, shredded cheddar cheese, and the prepared ranch dressing to the bowl with pasta. Mix everything thoroughly to combine.
  6. Chill Salad: Cover the bowl with plastic wrap and refrigerate the salad for 1 to 2 hours to allow flavors to meld and serve chilled.

Notes

  • For added freshness, substitute cherry tomatoes with grape tomatoes.
  • Use gluten-free pasta if a gluten-free dish is desired.
  • You can cook the chicken on the stovetop if preferred, but baking ensures even cooking.
  • If buttermilk is not available, use milk with a splash of lemon juice as a substitute.
  • Prepare the ranch dressing a few hours ahead to deepen the flavor.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 22 g
  • Cholesterol: 70 mg

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