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A bowl of ranch pasta salad made with cavatappi noodles, diced chicken breast and bacon, cheddar cheese cubes, and garnished with green onions. The bowl is set on blue and white striped cloth with a tiled background.

Chicken Bacon Ranch Pasta Salad

Anne Aslanides
Be ready for pasta salad season with this Chicken Bacon Ranch Pasta Salad Recipe. Made with tender pasta, hearty chicken, crispy bacon, and tangy ranch dressing, this comforting and satisfying dish is a hit for weeknight dinners and at potlucks, picnics, and summer BBQs!
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 4
Calories 632 kcal

Equipment

  • 1 large pot
  • 1 colander
  • 1 knife
  • 1 cutting board
  • 1 spatula
  • 1 measuring spoons and cups for ranch and oil
  • 1 large bowl and lid optional, can use the cooking pot

Ingredients
  

  • 8 oz pasta cavatappi or other shorter pasta
  • 1 teaspoon oil to prevent pasta from sticking
  • 4 oz cheddar cheese
  • 8 slices cooked bacon
  • 8 oz cooked chicken breast
  • ½ cup ranch dressing
  • 2 ea green onions green portion only

Instructions
 

  • Bring a large pot of salted water to a boil and cook pasta according to box instructions. Drain and toss with oil to prevent sticking, then place in the fridge until room temperature or colder.
    8 oz pasta, 1 teaspoon oil
  • Dice cheese into small chunks, about ½" thick and wide.
    4 oz cheddar cheese
  • Chop bacon and chicken into bite sized pieces. Slice green onions.
    8 slices cooked bacon, 8 oz cooked chicken breast, 2 ea green onions
  • Combine the cooled pasta with the cheddar, bacon, chicken, and ranch dressing and stir until well mixed. Garnish with green onions and enjoy!
    ½ cup ranch dressing

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Notes

Storage Directions: Leftover bacon ranch chicken pasta salad keeps covered in an airtight container in the refrigerator for up to 4 days. If needed, you can add a splash of milk to the salad before serving to help reconstitute the ranch dressing. I do not recommend freezing the salad. 
Recipe Success Tips
  • Salt the pasta water. The salty water seasons the pasta while adding minimal sodium to the dish. Add at least 1 tablespoon of salt for every 2 quarts of water. 
  • Keep the pasta from sticking. Toss the pasta in 1 teaspoon of oil after draining for the easy pasta salad assembly.
  • Optional: speed up pasta cooling. Save time by express-cooling the pasta. After draining, rinse it with cold water until cool to the touch. If you cool it completely while rinsing, you can skip the refrigeration cooling process.
  • Season to taste. Once assembled, taste the chicken bacon ranch pasta salad and add additional ranch dressing, salt, and/or pepper to taste. 
  • Make-ahead directions. For the freshest salad, prepare the pasta and other salad ingredients and store them separately in airtight containers for up to 1 day. Assemble the salad up to 1-2 hours before serving.
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Nutrition

Calories: 632kcalCarbohydrates: 45gProtein: 37gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 100mgSodium: 770mgPotassium: 394mgFiber: 2gSugar: 3gVitamin A: 318IUVitamin C: 0.1mgCalcium: 231mgIron: 2mg

Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.

Keyword Leftovers, Pasta
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