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Chicken Bacon Ranch Pasta Salad Recipe

ByLily
Jump to Recipe· 4.5 from 3 reviews

Oh, you’re going to love this Chicken Bacon Ranch Pasta Salad Recipe! It’s one of those dishes I turn to when I want something hearty yet refreshing, perfect for feeding a crowd or packing for an easy lunch the next day. The combination of tender rotisserie chicken, crispy bacon, and that creamy copycat ranch dressing just hits all the right notes—comfort meets fresh veggies in every bite.

I’ve made this recipe countless times, whether for family barbecues or quick weeknight dinners, and it never disappoints. What makes the Chicken Bacon Ranch Pasta Salad Recipe truly special is how versatile it is—you can prep it ahead, and it tastes even better after sitting in the fridge for a bit. Plus, it’s packed with flavors and textures that keep everyone coming back for seconds.

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Why This Recipe Works

  • Flavor-packed combination: The smoky bacon, juicy chicken, and tangy ranch dressing create a mouthwatering mix you’ll crave.
  • Easy to prep ahead: It’s perfect for making in advance, which means less last-minute stress for you.
  • Crunchy and creamy textures: Shredded zucchini and tomatoes add freshness and balance the rich flavors beautifully.
  • Versatile meal option: Great for potlucks, picnics, or just a cozy dinner at home.
A large clear glass bowl on a white marbled surface is filled with a creamy pasta salad made of three-color rotini pasta in orange, green, and white shades mixed throughout. Chunks of light beige cooked chicken pieces are spread evenly among the pasta. Bright red grape tomatoes add spots of color, and thin strips of orange cheddar cheese are scattered in between. Small bits of green herbs and cooked bacon bits give a textured look, making the dish appear rich and flavorful. A silver spoon is scooping some of the salad from the right side of the bowl. In the background, there are red cherry tomatoes and a green zucchini on the white marbled texture, with a stack of white plates and silver forks slightly blurred on the top right. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Chicken Bacon Ranch Pasta Salad Recipe shines because each ingredient brings something special—whether that’s flavor, texture, or easy prep. I always suggest using quality rotisserie chicken and thick-cut bacon for the best taste and crunch.

  • Spiral pasta: The twists hold onto the ranch dressing really well, ensuring every bite is flavorful.
  • Rotisserie chicken: Using pre-cooked chicken saves so much time and adds great seasoning right out of the box.
  • Shredded cheddar cheese: Sharp cheddar gives a nice punch without overpowering the other flavors.
  • Tomatoes: Fresh tomatoes add juicy bursts of brightness, making the salad feel light and refreshing.
  • Bacon: Thick slices cooked crisp add that irresistible smoky crunch I can’t get enough of.
  • Shredded zucchini: Adds subtle earthiness and a fresh crunch without dominating the salad.
  • Copycat ranch dressing ingredients: Combining a packet of ranch mix with mayo and buttermilk creates a creamy, tangy dressing that ties everything together perfectly.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Chicken Bacon Ranch Pasta Salad Recipe is how easy it is to tweak based on what you have on hand or your taste preferences. I often switch up the veggies or try different cheeses to keep it fresh and exciting.

  • Vegetable Variations: I sometimes swap shredded zucchini for cucumber or add bell peppers for a crunchier bite, and it works just as well.
  • Dressing Adjustments: If you want it lighter, use Greek yogurt instead of mayo—trust me, it still tastes amazing.
  • Protein Swaps: Tried grilled chicken breast or turkey bacon for a twist, and it still delivered on flavor.
  • Make it Vegan: Using plant-based bacon and vegan ranch dressing keeps this salad allergy-friendly without losing charm.

Step-by-Step: How I Make Chicken Bacon Ranch Pasta Salad Recipe

Step 1: Prep the Ranch Dressing

The first thing I do is whip up the ranch dressing. Mixing the ranch packet, mayo, buttermilk, and spices in a small bowl gives it that perfect creamy tang. I like to make this in advance and let it chill in the fridge while I get the rest ready—this way the flavors meld beautifully.

Step 2: Cook the Bacon and Prepare Chicken

Next, I cook up the bacon on medium-low heat until it’s crisp but not burnt—this takes about 10-15 minutes. Drain it on paper towels while you chop the rotisserie chicken into bite-sized pieces. If you’re starting with raw chicken, bake it at 350°F seasoned with salt and pepper, and let it rest before dicing.

Step 3: Cook and Cool the Pasta

Boil the spiral pasta according to package directions until al dente, then drain and rinse under cold water right away. This stops the cooking and cools the pasta so it doesn’t get mushy—a small step that changed the game for me in pasta salads.

Step 4: Combine All Ingredients

Into a large mixing bowl, add the pasta, chicken, shredded zucchini, tomatoes, crispy bacon, shredded cheddar, and of course, the ranch dressing. I give everything a gentle toss to evenly coat without smashing the ingredients. If it looks a little dry, a splash more buttermilk or mayo does the trick.

Step 5: Chill and Serve

Cover the salad with plastic wrap and pop it in the fridge for at least an hour, though I prefer 2 hours to let the flavors really mingle. When you’re ready to serve, give it a quick stir and maybe freshen it up with a little extra shredded cheese or herbs.

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Tips from My Kitchen

  • Don’t overcook the pasta: Keep it al dente and rinse with cold water immediately to preserve texture.
  • Cook bacon low and slow: This prevents burning and yields the best crispiness and flavor.
  • Prep the salad ahead: Making it the night before lets the flavors marry for that perfect taste and texture.
  • Balance the dressing: Add ranch dressing little by little so you don’t overdress and make it soggy.

How to Serve Chicken Bacon Ranch Pasta Salad Recipe

The image shows a close-up view of a creamy pasta salad in a white bowl. The salad has three layers of twisted rotini pasta in white, orange, and green colors, mixed with chunks of white cooked chicken and pieces of light brown bacon. Bright red grape tomatoes are scattered throughout, along with small shreds of pale yellow cheddar cheese. The creamy dressing coats all ingredients evenly, giving a smooth, slightly shiny texture. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a bit of freshly chopped parsley or green onions on top before serving—it adds a pop of color and freshness. Sometimes, I add a few extra crumbles of crispy bacon or a pinch of paprika for that pretty, flavorful finish.

Side Dishes

This salad pairs wonderfully with simple sides like garlic bread, grilled veggies, or even a light green salad. For a picnic, I often serve it alongside fresh fruit or crunchy veggie sticks to keep things balanced and satisfying.

Creative Ways to Present

For a crowd, I like to serve the Chicken Bacon Ranch Pasta Salad Recipe in a big glass trifle bowl to show off all the colors and layers. For more festive occasions, I spoon it into mini mason jars for easy grab-and-go portions—guests always appreciate the thoughtful touch!

Make Ahead and Storage

Storing Leftovers

After serving, I store leftovers in an airtight container in the fridge and they keep nicely for about 3-4 days. Just give the salad a good stir before serving again to redistribute the dressing and freshen it right up.

Freezing

This Chicken Bacon Ranch Pasta Salad Recipe doesn’t freeze well due to the creamy dressing and fresh veggies, so I recommend enjoying leftovers cold within a few days rather than freezing.

Reheating

If you prefer it warm, just scoop out a portion and gently warm it in the microwave—though I personally love it chilled, as the flavors are more vibrant and the textures pleasantly crisp.

FAQs

  1. Can I use a different type of pasta for this Chicken Bacon Ranch Pasta Salad Recipe?

    Absolutely! While spiral pasta is ideal for holding the dressing and ingredients, feel free to swap in rotini, elbow macaroni, or even penne depending on what you have. Just make sure to cook it al dente and rinse with cold water to keep the texture right.

  2. Is it okay to use store-bought ranch dressing instead of making the copycat version?

    Yes, you can use store-bought ranch to save time, though I recommend the homemade copycat ranch dressing if you want a creamier, fresher flavor. Mixing your own also lets you control the seasoning and adjust to taste.

  3. Can this recipe be made vegan or vegetarian?

    Definitely! Swap the chicken for chickpeas or grilled tofu, use vegan bacon alternatives, and select a dairy-free ranch dressing or make your own with plant-based ingredients. This keeps the spirit of the salad while catering to dietary needs.

  4. How long can I make the pasta salad ahead of time?

    It’s best to make the Chicken Bacon Ranch Pasta Salad Recipe 1-2 hours ahead to let flavors meld, but no more than 24 hours before serving to maintain fresh textures. Keep it tightly covered in the fridge until ready to enjoy.

  5. What’s the best way to keep the salad from getting soggy?

    Rinsing the pasta with cold water right after cooking stops it from cooking further and keeps a firm texture. Also, add the dressing gradually and toss gently so the salad stays crisp and not mushy.

Final Thoughts

This Chicken Bacon Ranch Pasta Salad Recipe is one of those dishes that feels like a warm hug wrapped up in a bowl. It’s my go-to recipe when I want something that’s easy to make, satisfying, and perfect for sharing with friends or family. If you try it, I bet you’ll find yourself making it again and again – it’s just that good. So grab your favorite ingredients, have fun with it, and enjoy every creamy, crunchy, savory bite!

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Chicken Bacon Ranch Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 3 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

A delicious and creamy Chicken Bacon Ranch Pasta Salad featuring spiral pasta, shredded chicken, crispy bacon, fresh vegetables, and a homemade copycat ranch dressing. Perfect for a quick lunch or a crowd-pleasing side dish.

Ingredients

Units 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, halved
  • 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

  1. Prepare the Ranch Dressing: In a small bowl, combine ranch dressing mix, mayonnaise, buttermilk, black pepper, paprika, and garlic powder. Mix well and set aside to let the flavors meld.
  2. Cook the Bacon: Place diced bacon in a skillet over medium-low heat. Cook until crisp and well done. Remove from pan and drain excess grease on paper towels.
  3. Cook the Pasta: Cook the spiral pasta according to the package directions. Once done, drain and rinse with cold water to cool. Transfer pasta to a large mixing bowl.
  4. Prepare the Chicken (if using uncooked): For uncooked chicken, season with salt and pepper and drizzle with olive oil. Place in a baking dish and bake at 350°F for 30 to 45 minutes until the internal temperature reaches 165°F. Let cool slightly and chop into small cubes. (Skip if using rotisserie chicken.)
  5. Combine Ingredients: To the bowl with pasta, add chopped chicken, shredded zucchini, tomatoes, cooked bacon, shredded cheddar cheese, and the prepared ranch dressing. Mix everything thoroughly until well combined.
  6. Chill the Salad: Cover the bowl with plastic wrap and refrigerate the pasta salad for 1 to 2 hours prior to serving, allowing the flavors to fully develop.

Notes

  • You can substitute rotisserie chicken with grilled or baked chicken for convenience.
  • For a healthier option, use low-fat mayonnaise and reduced-fat cheddar cheese.
  • If you prefer a spicier kick, add a pinch of cayenne pepper to the ranch dressing mix.
  • The salad can be prepared a day ahead and stored tightly covered in the refrigerator.
  • Feel free to add other veggies like bell peppers or onions for extra crunch and flavor.

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: 18 g
  • Cholesterol: 55 mg

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