Tender chicken, crispy bacon, and creamy ranch make this Chicken Bacon Ranch Pasta Salad the perfect 30-minute side dish for any occasion. This is a guaranteed hit for any occasion!
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When it comes to summer BBQ, my wife is always in charge of making the pasta salads, and this Chicken Bacon Ranch Pasta Salad is her favorite. We have been making it for over 20 years, and it is a tried-and-true family staple that never fails at cookouts, family reunions, and potlucks.
Make sure to try out our other salad recipes as well! Our Roasted Corn Cole Slaw and Loaded Baked Potato Salad are other family favorites.
Reader Review: "I made this for our family reunion and everyone loved it. My new favorite. " - Ronda
Why You'll Love This Recipe
- Easy to Customize: Make it your own by swapping or omitting vegetables based on your preferences.
- Perfect for Using What You Have: This recipe is a great way to use leftover chicken and any fresh vegetables hanging out in your refrigerator.
- Quick and Easy to Make: Using a rotisserie chicken or my Crock Pot Shredded Chicken makes this recipe come together in no time. Simply cook the pasta, toss everything together, and chill.
- Perfect for Hot Summer Days: Since most cooking is limited to boiling the pasta, this recipe doesn't heat your kitchen.
Video
Ingredients
- Pasta: Rotini is my favorite, but use what you have!
- Peas: Frozen Peas
- Chicken: I used my Crock Pot Shredded Chicken, but any diced chicken can work.
- Cucumber: I like using an English cucumber because it has fewer seeds.
- Tomato: I used Cherry Tomatoes, cut in half.
- Ranch Dressing: The dressing is the main flavor, so choose one you like. I used my Homemade Ranch Dressing.
- Bell Pepper: A bright, colorful pepper works best.
- Onion: A sweet onion diced finely.
- Bacon: I used freshly cooked bacon, but you can use bacon bits as well.
- Cheese: I used cheddar, but you can use your favorite.
- Seasonings: Salt, black pepper and parsley for added flavors. Use fresh parsley for the best results!
Tim's Tip: Boil your pasta in generously salted water to flavor the pasta. I like to add the salt just before the water comes to a full boil so it dissolves evenly throughout the pot.
How to Make Chicken Bacon Ranch Pasta Salad
1. Prep the Ingredients: Dice the cucumber, bell pepper, and onion in bite size pieces. Cut the Cherry tomatoes in half. Make sure the chicken is cooked and diced or shredded. Set everything aside so it is ready to mix once the pasta is cooked.
2. Cook the Pasta: Cook your pasta according to package directions in well-salted water until al dente. Drain and rinse under cold water to cool it down quickly.
3. Add the First Layer: While the pasta is still slightly warm, stir in the frozen peas. The residual heat will gently thaw the peas. Next, add in the chicken and ranch dressing. Mix until everything is evenly coated and creamy.
4. Add the Remaining Ingredients: Fold in the cucumber, onion, bell pepper, parsley, cheese, tomatoes, and ½ diced bacon. Season with salt and pepper to taste.
5. Chill and Serve: - Cover and refrigerate for at least 1 hour before serving to allow flavors to blend. Right before serving, give it a good stir and add in additional ranch dressing if needed. Top with the remaining crispy bacon and a sprinkle of parsley.
Substitutions and Variations
- Add Extra Crunch: Stir in diced celery, zucchini, or both for added freshness and crunch.
- Give It Some Heat: Sprinkle in some crushed red pepper flakes or a dash of hot sauce for a spicy kick.
- Mix in Chickpeas: Add a can of drained and rinsed chickpeas for extra protein and fiber.
- Swap the Cheese: Colby Jack, Pepper Jack, Monterey Jack, or shredded Parmesan all work well.
- Black Olives: Sliced black olives add a salty, savory bite that goes well with ranch dressing.
Top Tips
- Use a flavorful ranch dressing- I like to use our Homemade Buttermilk Ranch dressing for the freshest flavor.
- Adjust the creaminess- Pasta naturally absorbs dressing as it chills. If you are making this salad ahead of time, reserve some ranch to stir in just before serving.
- Cook the pasta al dente - Slightly firm pasta holds up much better, so don't overcook pasta when making this salad. Overcooked pasta can become mushy after it is mixed and refrigerated.
- Try protein pasta- For a heartier meal with extra protein and fiber, swap regular pasta for your favorite protein pasta. It is an easier way to make this salad even more filling.
What to Serve with Pasta Salad
This Chicken Bacon Ranch Pasta Salad is requested at every family get-together. Here are a few of my favorite recipes to serve alongside it:
Storage
Store leftover Chicken Bacon Ranch Pasta Salad in an airtight container in the refrigerator for 3-4 days. Make sure to give it a gentle stir before serving.
I do not recommend freezing. Thankfully, it is always one of the first dishes to disappear.
FAQs
Short pasta shapes that can trap the ranch dressing work best. I like Rotini, Bowtie, or Penne.
It is important not to overcook the pasta. Make sure to stop cooking at al dente, and also don't be too rough when mixing the ingredients. Toss gently!
Yes! It can be made 12-24 hours in advance. For best results, save some ranch to mix in right before serving, and wait to add the cherry tomatoes if you are waiting to serve it to keep them fresh and firm.
More Delicious Pasta Salads
- Mexican Street Corn Pasta Salad
- Easy Pesto Tortellini Pasta Salad
- Tuna Pasta Salad
- Chicken Macaroni Pasta Salad
What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!
Made this recipe? Let me know!
Recipe
Chicken Bacon Ranch Pasta Salad
Ingredients
- 16 oz Rotini Pasta Cooked Al dente
- 1 cup Cucumber Diced
- 1 cup Cherry Tomatoes Cut in half
- 1 cup Cheddar Cheese Shredded
- ⅓ cup red onion Diced
- 7 strips Bacon Chopped
- ⅔ cup Frozen Peas
- 1 Red Bell Pepper Diced
- 2 cups Chicken Diced
- 2 cups Ranch Dressing
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ¼ cup Fresh Parsley
Instructions
- Prep the Ingredients: Dice the cucumber, bell pepper, and onion in bite size pieces. Cut the Cherry tomatoes in half. Make sure the chicken is cooked and diced or shredded. Set everything aside so it is ready to mix once the pasta is cooked.
- Cook the Pasta: Cook your pasta according to package directions in well-salted water until al dente. Drain and rinse under cold water to cool it down quickly. 16 oz Rotini Pasta
- Add the First Layer: While the pasta is still slightly warm, stir in the frozen peas. The residual heat will gently thaw the peas. Next, add in the chicken and ranch dressing. Mix until everything is evenly coated and creamy. ⅔ cup Frozen Peas 2 cups Chicken 2 cups Ranch Dressing
- Add the Remaining Ingredients: Fold in the cucumber, onion, bell pepper, parsley, cheese, tomatoes, and ½ diced bacon. Season with salt and pepper to taste. 1 cup Cucumber ⅓ cup red onion 1 Red Bell Pepper ¼ cup Fresh Parsley 1 cup Cheddar Cheese 1 cup Cherry Tomatoes 7 strips Bacon 1 teaspoon Salt ½ teaspoon Pepper
- Chill and Serve: - Cover and refrigerate for at least 1 hour before serving to allow flavors to blend. Right before serving, give it a good stir and add in additional ranch dressing if needed.
Notes
- Use a flavorful ranch dressing- I like to use our Homemade Buttermilk Ranch dressing for the freshest flavor.
- Adjust the creaminess- Pasta naturally absorbs dressing as it chills. If you are making this salad ahead of time, reserve some ranch to stir in just before serving.
- Cook the pasta al dente - Slightly firm pasta holds up much better, so don't overcook pasta when making this salad. Overcooked pasta can become mushy after it is mixed and refrigerated.
- Try protein pasta- For a heartier meal with extra protein and fiber, swap regular pasta for your favorite protein pasta. It is an easier way to make this salad even more filling.
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