Chicken Bacon Ranch Pasta Salad
35 min
|
easy
Recipe by Eunice
Introduction
This creamy chicken bacon ranch pasta salad hits all the right notes: smoky bacon, juicy chicken, sharp red onion, and a punchy ranch-Parmesan dressing that does not do bland.
Perfect for cookouts, potlucks, or make-ahead lunches, it travels like a champ and gets even better after a chill, so no sad deli-counter vibes here.
Ingredients (6 servings)
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Ingredients
- 12 oz rotini pasta rotini pasta 12 oz
- 1½ cups cooked chicken breast cooked chicken 0.55 lb
- 6 slices bacon, cooked and chopped bacon 6.67 oz
- ¾ cup red onions, finely diced red onions 0.25 lb
- ¼ cup Parmesan cheese, grated Parmesan cheese 0.71 oz
- ⅓ cup fresh parsley, chopped fresh parsley 0.7 oz
- 1 cup ranch salad dressing ranch salad dressing 8 fl oz
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
How to Make Chicken Bacon Ranch Pasta Salad
-
Prep the ingredients
Cook the bacon until shatter-crisp if it is not already done, then chop it and set aside on paper towels.
Dice the cooked chicken, finely dice the red onion, chop the parsley, and grate the Parmesan so everything is ready to roll.
-
Boil the pasta right
Bring a large pot of water to a hard boil and salt it generously so it tastes like the sea.
Cook the rotini until just al dente according to package timing and stir a few times so nothing sticks.
Reserve 2 to 4 tablespoons of the starchy pasta water before draining to help adjust the dressing later.
-
Cool and dry the pasta
Drain the pasta and give it a quick cool rinse to stop the cooking and keep it from clumping since this is a cold salad.
Spread the pasta on a sheet pan to steam off excess moisture so the dressing clings instead of sliding off.
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Season the dressing
In a large mixing bowl whisk together the ranch dressing with the salt and black pepper until smooth and creamy.
If the dressing seems thick, loosen it with a spoonful of the reserved pasta water a little at a time until it lightly coats a spoon.
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Combine and coat
Add the cooled rotini to the bowl and toss until every spiral is glossy with dressing.
Fold in the chicken, bacon, red onion, parsley, and Parmesan, then taste and adjust salt and pepper as needed.
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Chill and finish
Cover and chill for 20 to 30 minutes so the flavors marry and the pasta absorbs some dressing.
Toss again before serving and splash in a tablespoon of ranch or a spoon of pasta water if it tightened up in the fridge.
Substitutions
- Bacon -> Turkey bacon
- Use crisped turkey bacon for a leaner bite that still brings smoky savoriness and snappy texture without the heavier pork richness.
- Ranch dressing -> Half ranch, half Greek yogurt
- Swap 1 cup ranch for 1/2 cup ranch and 1/2 cup plain Greek yogurt to keep the tang and creaminess while adding body and a fresh, lighter finish.
- Rotini -> Gluten-free rotini
- Choose a sturdy gluten-free rotini made from brown rice or corn so the spirals hold their shape and the dressing clings without turning gummy.
Tips
- Salt your water like you mean it
- Properly salted pasta water is your baseline seasoning, so the salad tastes seasoned to the core, not just on the surface.
- Keep bacon crisp
- Bake bacon on a rack set over a sheet pan at 400 F until deeply golden so fat renders evenly and the pieces stay crunchy in the salad.
- Mellow the onion
- If your red onion is fiery, soak the diced onion in ice water for 10 minutes and pat dry to keep the onion crisp but less sharp.
- Dry pasta equals better cling
- Spread rinsed pasta on a sheet pan for a few minutes so surface moisture evaporates and the ranch grips every groove.
- Hold back a little dressing
- Reserve 2 to 3 tablespoons of ranch to refresh the salad right before serving because cold pasta absorbs dressing as it sits.
- Cut for even bites
- Match the size of the chicken and bacon to the pasta spirals so each forkful hits with balanced texture and flavor.
Nutrition Facts *
| Energy | 489 | kcal |
|---|---|---|
| Protein | 22 | g |
| Total Fat | 34 | g |
| Carbohydrates | 21 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the pasta salad from drying out in the fridge?
- Chill it covered and stir in a spoonful of reserved ranch or a splash of pasta water just before serving to bring the creaminess back.
- Can I make this a day ahead?
- Yes, mix it up to 24 hours ahead, keep a little dressing reserved, and fold that in right before serving to wake it up.
- My red onion tastes too strong, what can I do?
- Soak the diced onion in ice water for 10 minutes, drain, and pat dry, or rub it with a pinch of salt and rinse to take off the harsh edge.
- How do I keep the bacon from getting soggy?
- Stir most of the bacon in with the salad and hold back a handful to sprinkle on top right before serving for maximum crunch.
- Can I use rotisserie chicken instead of breast?
- Absolutely, just remove the skin, dice the meat, and use both white and dark meat for extra juiciness.
- Can I make it gluten-free?
- Use a gluten-free rotini and verify your ranch and bacon are certified gluten-free, then cook the pasta just to al dente so it holds up.
Serving Suggestions
Serve this cold with cracked pepper and a squeeze of lemon, and if you want to play, fold in grilled corn or a handful of halved cherry tomatoes for juicy pops.
Pair it with a crisp pilsner, iced tea with lemon, or toss in a pinch of smoked paprika to the dressing for a subtle campfire vibe that flatters the bacon.
More pairings:
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