Chicken Bacon Ranch Pasta Salad
This pasta salad combines tender chicken, crispy bacon, and al dente pasta tossed in a creamy ranch dressing. Fresh veggies like tomatoes and cucumbers add brightness, while shredded cheese gives it a comforting touch. It’s a protein-rich, savory dish that’s both satisfying and refreshing.
⏱ Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
For the Salad:
3 cups cooked pasta (rotini, penne, or bowtie work best)
2 cups cooked chicken breast, diced (grilled or rotisserie)
6 strips bacon, cooked crispy and crumbled
1 cup cherry tomatoes, halved
1 medium cucumber, diced
½ cup shredded cheddar cheese (or mozzarella)
¼ cup red onion, finely diced
2 tbsp chopped fresh parsley (optional for garnish)
For the Creamy Ranch Dressing:
½ cup Greek yogurt (for a lighter version) OR mayonnaise (for classic flavor)
¼ cup sour cream
2 tbsp buttermilk (or regular milk to thin)
1 tbsp olive oil
1 tbsp lemon juice
2 tsp dried dill (or 1 tbsp fresh dill)
1 tsp dried parsley
1 tsp garlic powder
½ tsp onion powder
Salt & black pepper, to taste
Instructions
1. Cook the Pasta
1. Cook pasta in salted boiling water until al dente.
2. Drain, rinse under cold water, and set aside.
2. Cook the Bacon
1. Cook bacon in a skillet until crispy.
2. Drain on paper towels and crumble.
3. Prepare the Chicken
Use diced grilled chicken breast, shredded leftover chicken, or rotisserie chicken for convenience.
4. Make the Ranch Dressing
1. In a mixing bowl, whisk together Greek yogurt/mayo, sour cream, buttermilk, olive oil, lemon juice, dill, parsley, garlic powder, onion powder, salt, and pepper.
2. Adjust thickness by adding more milk if needed.
5. Assemble the Salad
1. In a large bowl, combine pasta, chicken, bacon, tomatoes, cucumber, onion, and cheddar.
2. Pour ranch dressing over and toss until evenly coated.
3. Garnish with fresh parsley before serving.
Notes & tips
Make it lighter: Use all Greek yogurt instead of mayo & sour cream.
Extra crunch: Add celery or bell peppers.
Cheese swap: Try Monterey Jack, mozzarella, or feta for different flavors.
Meal prep tip: Store pasta and dressing separately, mix before eating to keep it fresh.
❓ frequently asked questions FAQ
Q: Can I make this ahead?
Yes! Best made 1–2 hours ahead so flavors meld. Store in the fridge up to 3 days.
Q: Can I use store-bought ranch?
Yes, but homemade is creamier and fresher.
Q: Can I serve it warm?
Traditionally served chilled, but it works slightly warm too (especially right after cooking chicken and bacon).
Nutritional information
Calories: ~450
Protein: 28g
Carbs: 35g
Fat: 21g
Fiber: 3g