Can I make this pasta salad ahead of time?

Yes, this recipe is ideal for meal prep. Prepare all the ingredients and combine everything except the ranch dressing. Add the dressing right before serving to keep the pasta from absorbing too much moisture.

Can I use store-bought rotisserie chicken instead of cooking my own?

Absolutely. Rotisserie chicken is a great time-saver and works well in this dish. Just shred or chop it into bite-sized pieces and mix it in with the other ingredients.

What’s the best type of pasta to use for this salad?

Short pasta like rotini, fusilli, or macaroni works best. These shapes hold the dressing well and make the salad easier to eat. Gluten-free or whole wheat pasta are excellent alternatives.

Can I make this recipe vegetarian?

Yes, skip the chicken and bacon and consider adding plant-based bacon, grilled tofu, or chickpeas for protein. The rest of the recipe remains the same.

Chicken Bacon Ranch Pasta Salad

Name: Chicken Bacon Ranch Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb rotini or fusilli pasta; 2 boneless skinless chicken breasts; 6 strips of bacon; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 green bell pepper, diced; 1/4 red onion, finely diced; 1/4 cup fresh chopped parsley; 1 1/2 cups ranch dressing (store-bought or homemade)

Description

Chicken Bacon Ranch Pasta Salad is a creamy, satisfying dish loaded with protein, crisp vegetables, and bold flavor. Perfect for quick lunches or summer parties.

Ingredients

Scale

1 lb rotini or fusilli pasta
2 boneless skinless chicken breasts
6 strips of bacon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 green bell pepper, diced
1/4 red onion, finely diced
1/4 cup fresh chopped parsley
1 1/2 cups ranch dressing (store-bought or homemade)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until tender, then drain and rinse under cold water to stop the cooking and cool the noodles for salad mixing.
Prepare the Bacon: Cook the bacon strips in a skillet or in the oven at 400°F until crispy. Place on a paper towel-lined plate and chop into bite-sized pieces. Reserve the bacon fat for cooking the chicken if desired.
Cook the Chicken: Slice the chicken breasts horizontally to make thinner cutlets. Season with salt and pepper. Heat the reserved bacon fat in a pan over medium heat and cook the chicken for about 4 minutes per side, or until the internal temperature reaches 165°F. Let rest, then cut into strips.
Chop the Veggies: Dice the green bell pepper, finely chop the red onion, and roughly chop the parsley. Set aside for mixing.
Combine Everything: In a large bowl, add the cooked pasta, chicken, bacon, bell pepper, onion, and parsley. Pour the ranch dressing over the top and toss everything together until well-coated.
Chill or Serve: Serve immediately at room temperature or chill in the fridge for at least 30 minutes to let the flavors blend.

Notes

To mellow the bite of raw onion, soak it in ice water for 10 minutes before adding it to the salad.
Make a healthier version by using Greek yogurt ranch dressing and turkey bacon.
Add shredded cheddar, cherry tomatoes, or cucumbers for extra flavor and texture.
For storage, keep the salad in an airtight container in the fridge for up to four days. Refresh with a splash of ranch before serving leftovers.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad, Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (approx)
Calories: 408 kcal
Sugar: 3g
Sodium: 558mg
Fat: 23g
Saturated Fat: 5g
Unsaturated Fat: 16g
Trans Fat: 0.02g
Carbohydrates: 37g
Fiber: 2g
Protein: 13g
Cholesterol: 33mg