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Chicken Bacon Ranch Pasta Salad

A creamy, flavorful pasta salad loaded with tender chicken, crispy bacon, and fresh vegetables, all tossed in a rich ranch dressing. Perfect for picnics, potlucks, or easy make-ahead meals.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked rotini or penne pasta
  • 2 cups cooked chicken breast, diced or shredded
  • 6 slices bacon, cooked and crumbled
  • 1 cup ranch dressing
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup red onion, finely diced
  • 1/2 cup cucumber, diced
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • salt to taste

Equipment

  • large pot for cooking pasta
  • colander for draining pasta
  • large mixing bowl
  • small mixing bowl for dressing
  • whisk
  • knife for chopping ingredients

Method
 

  1. Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
  2. In a large bowl, combine the cooled pasta, cooked chicken, and crumbled bacon.
  3. Add cherry tomatoes, shredded cheddar cheese, red onion, and cucumber to the bowl.
  4. In a separate bowl, whisk together ranch dressing, mayonnaise, lemon juice, garlic powder, and black pepper.
  5. Pour the dressing over the pasta mixture and toss until everything is evenly coated.
  6. Taste and adjust salt if needed.
  7. Cover and refrigerate for at least 1 hour before serving to allow flavors to blend.

Notes

Let pasta cool completely before mixing to avoid thinning the dressing. Use rotisserie chicken for quicker prep. If the salad thickens in the fridge, add a splash of milk or extra ranch before serving. Best enjoyed chilled after at least 1 hour.