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
- 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.
- 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.
- 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.
- 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.)
- 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.
- 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
