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Chicken Bacon Ranch Pasta Salad

Creamy chicken bacon ranch pasta salad with rotini and fresh vegetables
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This creamy, smoky, and savory pasta salad is the ultimate crowd-pleaser. It combines tender chicken, crisp bacon, fresh veggies, and a zesty homemade ranch dressing for a satisfying dish perfect for potlucks, picnics, or easy weeknight dinners. Simple to make ahead, its flavors only get better as they meld together.

Ingredients

Scale
  • 1 pound short pasta, like rotini, fusilli, or bowtie
  • 1 ½ pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper, to taste
  • 8 slices thick-cut bacon, cooked until crisp and crumbled
  • 1 ½ cups cherry or grape tomatoes, halved
  • 1 cup shredded sharp cheddar cheese
  • ⅔ cup thinly sliced red onion
  • ⅓ cup chopped fresh chives or green onions
  • For the Dressing:
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ⅓ cup buttermilk
  • 1 (1-ounce) packet ranch seasoning mix
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried dill (or 1 tablespoon fresh)

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain, rinse briefly with cool water, and set aside.
  2. While pasta cooks, pat chicken dry and season with garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for 6-8 minutes per side until cooked through (165°F). Let rest 5 minutes, then dice.
  3. In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, ranch seasoning, lemon juice, and dill until smooth and creamy.
  4. In a very large mixing bowl, combine the cooled pasta, diced chicken, crumbled bacon, tomatoes, cheddar cheese, red onion, and chives.
  5. Pour the dressing over the pasta mixture and gently fold until everything is evenly coated.
  6. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

For best results, ensure pasta and chicken are cooled before mixing with dressing to prevent the mayo from breaking. This salad stores well in an airtight container in the refrigerator for up to 4 days. For a lighter version, substitute Greek yogurt for sour cream and use light mayonnaise.

Nutrition

Find it online: https://www.homestyletable.com/chicken-bacon-ranch-pasta-salad/