Chicken Bacon Ranch Pasta Salad

There’s something about this salad that feels like summer in a bowl — even if it’s the middle of winter. It’s one of those recipes that always just happens to show up when people gather. You know the kind — backyard barbecues, potlucks, random Tuesdays when you’ve got leftover chicken and a craving for something cold and creamy.

The first time I made this, it wasn’t planned at all. I had a half-box of pasta, some rotisserie chicken in the fridge, and the last few strips of bacon from breakfast that I didn’t want to waste. I threw it all together with ranch (because who doesn’t love ranch?) and a scoop of mayo just to make it feel a little extra indulgent. I didn’t expect much — but honestly, I’ve been making it ever since. It’s creamy without being heavy, tangy from the ranch, smoky from the bacon, and the cheese just ties it all together in the best way.

And the best part? It tastes even better the next day. Like, somehow the ranch just seeps into the pasta and everything gets this perfect flavor balance. I’ve taken it to picnics, family lunches, and even just kept a bowl in the fridge to pick at whenever I walk by. It’s one of those recipes that just… .

Ingredients:

• 12 oz (about 4 cups) pasta — rotini or penne works best
• 2 cups cooked chicken, diced or shredded (rotisserie makes life easier)
• 6 slices bacon, cooked and crumbled
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheddar cheese (or cubes if you want more bite)
• 1/2 red onion, finely diced (optional)
• 1/2 cup chopped cucumber or bell pepper (optional, for crunch)
• 1/2 cup sliced black olives (optional, but adds a nice briny hit)
• 3/4 cup ranch dressing (store-bought or homemade)
• 1/2 cup mayonnaise or Greek yogurt (makes it creamy and rich)
• Salt & black pepper, to taste
• Fresh parsley or chives, chopped (for garnish)

Instructions:

1. Boil your pasta in salted water until it’s just tender, al dente is key here.
   Drain, rinse with cold water, and let it cool.
2. In a big mixing bowl, toss together the chicken, bacon, tomatoes, cheese, onion… and any extras you’re using.
3. In a smaller bowl, mix your ranch and mayo (or yogurt).
4. Add the cooled pasta to the dressing and stir until it’s evenly coated.
5. Fold in your chicken mixture until everything looks happy together.
6. Taste, season with salt and pepper, and chill for at least 35 minutes before serving.
7. Garnish with a sprinkle of parsley or chives and maybe a little extra drizzle of ranch if you’re feeling fancy.

Recipe FAQs

1. Can I make this ahead of time?
   Absolutely. In fact, it’s better if you do. Make it the night before and let it chill in the fridge — the flavors get bolder overnight. Just give it a quick stir before serving and maybe add a touch more dressing if it’s soaked up too much.
2. Can I skip the mayo?
   You can — Greek yogurt or even just extra ranch will do. But that little bit of mayo adds such a smooth, velvety texture that it’s worth it if you’re not totally against it.
3. What’s the best pasta shape for this?
   Rotini holds the dressing best, but penne or shells are great too. I’ve even used bowties when that’s all I had — it’s forgiving like that.
4. Is this good warm or cold?
   Cold, hands down. It’s meant to be that creamy, refreshing bite you grab after something smoky off the grill. Though I’ve eaten it slightly warm before and… yeah, still good.
5. Can I add more stuff?
   Yes! This salad loves extras. Diced avocadwo, corn, or even jalapeños if you like a kick. Think of this as a base — the kind of recipe that grows with whatever you’ve got in your fridge.

Chicken Bacon Ranch Pasta Salad

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• * 12 oz (about 4 cups) pasta — rotini or penne works best

• * 2 cups cooked chicken, diced or shredded (rotisserie makes life easier)

• * 6 slices bacon, cooked and crumbled

• * 1 cup cherry tomatoes, halved

• * 1 cup shredded cheddar cheese (or cubes if you want more bite)

• * 1/2 red onion, finely diced (optional)

• * 1/2 cup chopped cucumber or bell pepper (optional, for crunch)

• * 1/2 cup sliced black olives (optional, but adds a nice briny hit)

• * 3/4 cup ranch dressing (store-bought or homemade)

• * 1/2 cup mayonnaise or Greek yogurt (makes it creamy and rich)

• * Salt & black pepper, to taste

• * Fresh parsley or chives, chopped (for garnish)

Directions

• Boil your pasta in salted water until it’s just tender, al dente is key here.
• Drain, rinse with cold water, and let it cool.
• In a big mixing bowl, toss together the chicken, bacon, tomatoes, cheese, onion… and any extras you’re using.
• In a smaller bowl, mix your ranch and mayo (or yogurt).
• Add the cooled pasta to the dressing and stir until it’s evenly coated.
• Fold in your chicken mixture until everything looks happy together.
• Taste, season with salt and pepper, and chill for at least 35 minutes before serving.
• Garnish with a sprinkle of parsley or chives and maybe a little extra drizzle of ranch if you’re feeling fancy.