Chicken Bacon Ranch Pasta Salad
This Chicken Bacon Ranch Pasta Salad is loaded with juicy chicken, crispy bacon, crunchy veggies, cheddar cheese, and creamy ranch dressing. It’s the perfect easy recipe for BBQs, potlucks, or those busy days when you need a meal everyone will love.
Servings: 8 servings
Calories: 506kcal
Ingredients
Pasta Salad
- 12 oz pasta uncooked
- 4 chicken thighs cooked, I love to use this Air Fryer Chicken Thighs recipe or you can use 3 cups of cooked chicken
- 8 slices bacon I use thick cut slices, cooked and chopped
- 1 cup corn grilled or canned
- 1 cup English cucumber cut into 4 pieces then sliced
- 1 cup cherry tomatoes cut into 4 pieces
- 1 small red onion finely diced about ½ cup
- 1 cup sharp cheddar cheese cubed or grated
- ¼ cup fresh chives finely sliced
Homemade Ranch Dressing
- 1 ½ cup Ranch Dressing I like to use Homemade Buttermilk Ranch Dressing
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water until completely cooled.
- Cook the Bacon: Line baking sheet with parchment paper and add bacon, bake at 400F for about 12-15 minutes, or until crispy. Transfer to a paper towel-lined plate and let cool before crumbling.
- Combine the Salad: In a large serving bowl, add the cooled pasta, chicken, bacon, corn, cucumber, tomatoes, red onion, cheddar cheese, and chives.
- Add the Dressing: Pour 1¼ cups of the ranch dressing over the salad and toss until evenly coated. Add more dressing as needed to reach your desired consistency.
- Chill: Cover and refrigerate for at least 30 minutes before serving (100% optional).
- Serve: Toss once more before serving and drizzle with any remaining dressing if desired. Enjoy!
Notes
- Reserve some dressing for serving. Pasta absorbs dressing as it chills, so stirring in a little extra ranch before serving keeps the salad creamy.
- Cook the pasta just until al dente. Overcooked pasta can become soft after sitting in the dressing.
- Allow the pasta, chicken, bacon, and corn to cool completely before assembling the salad to prevent the dressing from becoming thin.
- Fresh herbs add the best flavor. Chives and dill make this pasta salad taste bright and homemade.
- For extra smoky flavor, grill or char the corn before adding it to the salad.
- This pasta salad can be made up to 1 day in advance, making it perfect for potlucks, BBQs, and meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving and add extra dressing if needed.
Nutrition
Calories: 506kcal | Carbohydrates: 12g | Protein: 17g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 892mg | Potassium: 451mg | Fiber: 2g | Sugar: 6g | Vitamin A: 605IU | Vitamin C: 10mg | Calcium: 133mg | Iron: 1mg