Description
A creamy and flavorful Chicken Bacon Ranch Pasta Salad combining spiral pasta, rotisserie chicken, crispy bacon, fresh vegetables, cheddar cheese, and a homemade ranch dressing. Perfect as a hearty side dish or a light main course, chilled and ready to serve.
Ingredients
Units
Scale
Main Salad
- 12 ounce pack spiral pasta (Wacky Pack Veggie Spiral Pack recommended)
- 3 cups chopped rotisserie chicken
- 1 cup shredded sharp cheddar cheese
- 1 chopped tomato or a handful of cherry tomatoes, chopped in half
- 6 pieces thick sliced bacon, diced and cooked well done
- 1 zucchini, shredded (about 2 cups)
Copycat Ranch Dressing
- 1 pack Ranch Dressing mix
- 1 cup mayonnaise
- 3/4 cup buttermilk
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Instructions
- Make Ranch Dressing: In a small bowl, combine the ranch dressing mix, mayonnaise, buttermilk, black pepper, paprika, and garlic powder. Mix well until fully incorporated. Set aside to let flavors meld.
- Cook Bacon: In a skillet over medium-low heat, cook the diced thick sliced bacon pieces until they are crisp. Remove from heat and drain excess fat on paper towels.
- Cook Pasta: Prepare the spiral pasta according to the package directions. Once cooked, drain and rinse with cold water to cool. Transfer the pasta into a large mixing bowl.
- Combine Ingredients: To the bowl with pasta, add the chopped rotisserie chicken, shredded zucchini, chopped tomatoes, cooked bacon, shredded cheddar cheese, and ranch dressing. Stir gently until all ingredients are evenly combined.
- Chill Salad: Cover the bowl with plastic wrap and refrigerate the pasta salad for 1 to 2 hours before serving. This allows the flavors to meld and the salad to chill properly.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt in the ranch dressing.
- To make it gluten free, use gluten-free pasta.
- You can prepare the ranch dressing a day ahead for better flavor development.
- If using raw chicken instead of rotisserie, bake seasoned chicken at 350°F for 30 to 45 minutes until 165°F internal temperature, then chop.
- Make sure to thoroughly cook the bacon for the best texture and flavor.
- Feel free to add other veggies like bell peppers or cucumbers for extra crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 60 mg
