Description
This Chicken Bacon Ranch Pasta Salad is a creamy and flavorful dish perfect for potlucks, picnics, or a hearty lunch. It features tender rotisserie chicken, crispy bacon, fresh vegetables, sharp cheddar cheese, and a homemade copycat ranch dressing, all tossed with spiral pasta and chilled to perfection.
Ingredients
Units
Scale
Pasta Salad
- 12 ounce pack spiral pasta (Wacky Pack Veggie Spiral Pack)
- 3 cups chopped rotisserie chicken
- 1 cup shredded sharp cheddar cheese
- 1 chopped tomato or handful of cherry tomatoes, halved
- 6 pieces thick sliced bacon, diced and cooked well done
- 1 zucchini, shredded (about 2 cups)
Copycat Ranch Dressing
- 1 pack Ranch Dressing seasoning mix
- 1 cup mayonnaise
- 3/4 cup buttermilk
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Instructions
- Prepare Ranch Dressing: In a small bowl, combine the ranch dressing seasoning, mayonnaise, buttermilk, black pepper, paprika, and garlic powder. Mix well and set aside to let flavors meld.
- Cook Bacon: Place diced thick sliced bacon in a skillet over medium-low heat. Cook until the bacon pieces are crisp. Remove with a slotted spoon and drain on paper towels.
- Cook Pasta: Boil the spiral pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta.
- Combine Ingredients: In a large mixing bowl, add the cooled pasta, chopped rotisserie chicken, shredded zucchini, chopped tomatoes, cooked crispy bacon, shredded cheddar cheese, and the prepared ranch dressing. Toss everything gently to combine thoroughly.
- Chill Salad: Cover the bowl with plastic wrap and refrigerate the pasta salad for 1 to 2 hours before serving to allow the flavors to meld and the salad to chill.
Notes
- For uncooked chicken: season with salt and pepper, drizzle with olive oil, bake at 350°F for 30 to 45 minutes until internal temperature reaches 165°F, then cube.
- Use rotisserie chicken for convenience and extra flavor.
- Shredded zucchini adds moisture and nutrients without overpowering other flavors.
- For a lighter version, substitute mayonnaise with Greek yogurt and use low-fat cheddar cheese.
- Make the ranch dressing a few hours ahead to deepen the flavor.
- Storing the salad covered in the fridge keeps it fresh for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: twenty-six g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
