Description
A flavorful and easy-to-make Chicken Bacon Ranch Pasta Salad combining spiral pasta, rotisserie chicken, crisp bacon, fresh vegetables, cheddar cheese, and a creamy homemade ranch dressing. Perfect for potlucks, picnics, or a quick meal.
Ingredients
Scale
Main Ingredients
- 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 halved
- 6 pieces thick sliced bacon, diced and cooked well done
- 1 zucchini shredded (about 2 cups)
Copycat Ranch Dressing Ingredients
- 1 pack ranch dressing mix
- 1 cup mayonnaise
- ¾ cup buttermilk
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
Instructions
- Preheat Oven and Prepare Dressing: Preheat the oven to 350°F. In a small bowl, combine the ranch dressing mix, mayonnaise, buttermilk, black pepper, paprika, and garlic powder. Mix well and set aside to allow flavors to meld.
- Cook Chicken if Using Uncooked: If you are using uncooked chicken instead of rotisserie, season the chicken with salt and pepper, drizzle with olive oil, place in a baking dish, and bake for 30 to 45 minutes until the internal temperature reaches 165°F. Allow the chicken to cool slightly, then cut into small cubes.
- Cook Bacon: Place diced bacon pieces in a cold skillet and cook over medium-low heat until crisp and evenly cooked. Remove bacon and drain on paper towels to remove excess grease.
- Cook Pasta: Cook the spiral pasta according to the package directions. Drain and rinse the pasta thoroughly with cold water to stop the cooking process and keep the pasta loose for the salad. Place the cooled pasta in a large mixing bowl.
- Combine Ingredients: Add the chopped rotisserie chicken, shredded zucchini, chopped tomatoes, cooked bacon, shredded cheddar cheese, and prepared ranch dressing to the bowl with the pasta. Stir gently to combine all ingredients evenly.
- Chill: Cover the bowl with plastic wrap and refrigerate the salad for 1 to 2 hours before serving to allow flavors to meld and the salad to chill.
Notes
- Rinsing the cooked pasta with cold water stops further cooking and prevents it from sticking together, which is essential for cold pasta salads.
- Use a large bowl to mix all ingredients thoroughly; after chilling, you can transfer the salad to a serving dish if desired.
- Starting bacon in a cold skillet helps it cook evenly without burning.
- Substitute the mayonnaise with Greek yogurt for a lighter dressing option.
- If buttermilk is unavailable, use milk mixed with a tablespoon of lemon juice or vinegar as a buttermilk substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
