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Indulge in the irresistible harmony of flavors with our mouthwatering Chicken Bacon Ranch Pasta Salad! This delectable dish combines rotisserie chicken, crispy bacon, and al dente pasta, all tossed in a homemade creamy ranch dressing that will transport your taste buds to culinary bliss. Perfect for picnics, potlucks, or as a satisfying main course.
How to Make Chicken Bacon Ranch Pasta Salad
Summer is best spent outdoors soaking up those warm longer days, which means recipes that keep you in the kitchen should be few and far between. This simple pasta salad can be made in under 30 minutes, so you can cook less and picnic more.
- Prepare the dressing. To make the dressing, combine all the dressing ingredients in a blender and blend until smooth and creamy.
- Cook the pasta. Bring a large pot of salted water to a boil and add the short-cut pasta. Cook until al dente, about 8 to 10 minutes, and drain, but do not rinse.
- Combine the pasta and dressing. In a large bowl, toss the hot pasta with the dressing and the cubed cheddar cheese until fully combined.
- Toss in the remaining ingredients. Mix in the rotisserie chicken, tomatoes, peas, crumbled bacon, and avocado, gently tossing to combine.
Ingredients Needed
- Sour Cream – Sour cream is essential for its creamy texture that coats the ingredients evenly, while its tangy flavor balances the richness. Sour cream binds the dressing, adds a cooling element, and balances the saltiness.
- Mayo – Mayo adds creaminess and tangy flavor to the dressing for chicken bacon ranch pasta salad. It binds the ingredients, keeps the salad moist, and allows for versatility in seasoning. You can swap it out for Greek dressing or increase the sour cream too.
- Ranch Dressing Mix – I like to use the freshest ingredients possible when I can and that’s why I prefer to make my own Homemade Ranch Dressing Mix. If you’d rather save time you can pick up a packet of the mix from your store.
- Fresh Herbs – Adding fresh cilantro and some chopped chives to the dressing gives it a bolder and more robust flavor.
- Shot-Cut Pasta – Tubed pasta such as macaroni, penne, or ziti is the best pasta for pasta salad. They have simple shapes that don’t soak up the dressing as much as other shapes. However, I prefer a more visually appealing pasta and like to use spiral noodles.
- Cheese – Cubed cheddar cheese is ideal as it distributes flavor, adds texture, enhances visual appeal, and allows for easy consumption. My preference is white cheddar cheese.
- Rotisserie Chicken – Rotisserie chicken is a convenient, flavorful, and versatile choice for chicken bacon ranch pasta salad. Its tender, well-seasoned meat adds texture and enhances the overall taste experience.
- Peas – Thawed frozen peas bring convenience, texture, and freshness to the pasta salad, enhancing its visual appeal and taste.
- Bacon – The best type of bacon to use for chicken bacon ranch pasta salad is typically thick-cut, smoky bacon. When crumbling it, break the cooked bacon down into large chunks.
FAQS
While it is possible to freeze bacon ranch pasta salad, it is not recommended. Freezing can negatively affect the texture and quality of the ingredients, particularly the pasta and the dressing. Thawing and reheating the salad may result in a soggy or mushy texture and may alter the flavor profile. It is best to enjoy bacon ranch pasta salad fresh for the best taste and texture.
Bacon ranch pasta salad can typically be stored in the refrigerator for up to 3 to 4 days. However, it’s important to note that the specific shelf life can vary depending on the freshness and quality of the ingredients used.
It is generally recommended to rinse pasta for pasta salad. Rinsing the pasta with cold water after cooking helps to remove excess starch, which prevents the pasta from sticking together as it cools. It also stops the cooking process and helps to cool down the pasta quickly, which is important for making pasta salad. However, this pasta salad can be served both hot or cold. If you choose to serve it hot then there is no need to rinse the pasta.
Make Ahead Instructions
To allow the flavors to meld and develop, it’s best to prepare pasta salad a day or two ahead of serving. As it chills and marinates in the fridge, the pasta salad gradually improves in taste. When stored in an airtight container, it can last up to 5 days, ensuring you can enjoy its deliciousness over several meals.
- Make the dressing. The homemade ranch dressing can be made up to 5 days in advance of when you plan on preparing the salad and the Ranch Dressing Mix can be made 2 weeks in advance.
- Prepare the Pasta Salad. Follow the recipe directions as suggested.
- Store it properly. Allow the chicken bacon ranch pasta salad to cool completely before placing it into an air-tight container and storing it in the fridge.
Recipe Notes and Tips
- Keep the noodles from absorbing the dressing. To ensure the noodles don’t soak up all your dressing allow them to dry before mixing them together with the dressing. You can also toss the noodles with 2 tablespoons of olive oil to coat them first.
- Keep it out of direct sunlight. If you plan on serving this at an outdoor event keep it out of direct sunlight and don’t let it sit in the heat for longer than 40 minutes since it contains both mayo and sour cream.
- Make it ahead for the best flavor. This easy chicken bacon ranch pasta salad is best made in advance, which allows the flavors to marinate. For the best flavor prepare it 1 day in advance of when you plan on serving it.
More Salad Recipes
Chicken Bacon Ranch Pasta Salad Recipe
Equipment
- Stock Pot
- Colander
- Mixing Bowls
Ingredients
Homemade Ranch Dressing
- 3/4 cup Sour Cream
- 1/2 cup Mayo
- 2 tablespoons Ranch Dressing Mix
- 1/4 cup Fresh Cilantro
- 2 tablespoons Chives freshly chopped
- Salt and Pepper to taste
Pasta Salad
- 1 lb Short-Cut Pasta
- 1 cup Cheddar Cheese cubed
- 1 cup Rotisserie Chicken shredded
- 2 cups Cherry Tomatoes halved
- 2 cups Frozen Peas thawed
- 10 slices Bacon crumbled
- 1 Avocado diced
Instructions
- Prepare the dressing. To make the dressing, combine all the dressing ingredients in a blender and blend until smooth and creamy.
- Cook the pasta. Bring a large pot of salted water to a boil and add the short-cut pasta. Cook until al dente, about 8 to 10 minutes, and drain, but do not rinse.
- Combine the pasta and dressing. In a large bowl, toss the hot pasta with the dressing and the cubed cheddar cheese until fully combined.
- Toss in the remaining ingredients. Mix in the rotisserie chicken, tomatoes, peas, crumbled bacon, and avocado, gently tossing to combine.
Notes
- Keep the noodles from absorbing the dressing. To ensure the noodles don’t soak up all your dressing allow them to dry before mixing them together with the dressing. You can also toss the noodles with 2 tablespoons of olive oil to coat them first.
- Keep it out of direct sunlight. If you plan on serving this at an outdoor event keep it out of direct sunlight and don’t let it sit in the heat for longer than 40 minutes since it contains both mayo and sour cream.
- Make it ahead for the best flavor. This easy chicken bacon ranch pasta salad is best made in advance, which allows the flavors to marinate. For the best flavor prepare it 1 day in advance of when you plan on serving it.
