Description
This Chicken Bacon Ranch Pasta Salad is a creamy, flavorful, and hearty dish perfect for potlucks, picnics, or easy weeknight meals. Featuring tender rotisserie chicken, crispy bacon, shredded zucchini, fresh tomatoes, sharp cheddar cheese, and a homemade ranch dressing, tossed with perfectly cooked spiral pasta and chilled to meld the flavors.
Ingredients
Scale
Pasta 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
- ¾ cup buttermilk
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
Instructions
- Prepare the Ranch Dressing: In a small bowl, combine the Ranch Dressing mix, mayonnaise, buttermilk, black pepper, paprika, and garlic powder. Whisk together thoroughly and set aside to allow the flavors to blend.
- Cook the Bacon: Place diced bacon pieces in a cold skillet over medium-low heat. Cook, stirring occasionally, until the bacon is crisp and well done. Remove bacon and drain on paper towels. Set aside.
- Cook the Pasta: Cook the spiral pasta according to the package directions until al dente. Drain the pasta and rinse thoroughly with cold water to stop the cooking process and keep the pasta loose. Transfer the pasta to a large mixing bowl to cool.
- Prepare the Chicken (Optional): If using uncooked chicken instead of rotisserie, season chicken breasts with salt and pepper, drizzle with olive oil, and place in a baking dish. Bake in a preheated 350°F oven for 30 to 45 minutes or until the internal temperature reaches 165°F. Once cooled, cut into small cubes.
- Combine Ingredients: Add the chopped rotisserie chicken, shredded zucchini, chopped tomatoes, cooked bacon, shredded cheddar cheese, and the prepared ranch dressing to the cooled pasta in the large bowl. Mix gently but thoroughly to combine all ingredients evenly.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate the salad for 1 to 2 hours before serving to let the flavors meld and serve chilled.
Notes
- Rinsing the cooked pasta in cold water after draining stops further cooking and helps keep the pasta firm and loose for the salad.
- Use a large mixing bowl to combine all the ingredients which ensures easy mixing, then transfer to a serving dish if desired before chilling.
- Starting bacon pieces in a cold skillet helps cook them evenly without burning.
- If you prefer a tangier ranch flavor, increase the buttermilk by 2 tablespoons.
- You can substitute rotisserie chicken with grilled or cooked chicken breasts if preferred.
- The salad tastes best after chilling for at least 1 hour, but can be kept refrigerated up to 24 hours before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
