This Chicken Bacon Ranch Pasta Salad is a must try recipe! It’s packed with juicy chicken, crispy bacon and the perfect balance of fresh veggies like grape tomatoes and arugula. The combination of sharp cheddar cheese and creamy ranch dressing brings everything together so nicely. It is hearty and sure to please.
Whether you're looking for a quick dinner, a potluck dish or something to enjoy during the week, this pasta salad is a great option. It's easy to whip up and with its bold flavors, it’s sure to be a hit with family and friends of all ages.
If you are looking for more pasta salad recipes, check out our: Pesto Tortellini Pasta Salad, Simple Pasta Salad or Fresh Spring Pasta Primavera with Feta.
Jump to:
Why You Will Love This Recipe
- Satisfying: This pasta salad is a great main course because it is super filling. The chicken, bacon and pasta will leave you full and happy. Plus, the fresh veggies give it a nice crunch and help to balance out the richness.
- Flavorful: The combination of crispy bacon, tender chicken and creamy ranch dressing brings well balanced flavor to every bite. The sharp cheddar cheese adds a rich touch that’s hard to beat.
- Simple: This is one of those recipes that’s easy to throw together with just a few ingredients. It is perfect for a busy day or a quick side dish for a summer gathering.
Ingredients
Here are the ingredients you will need for chicken bacon ranch pasta salad recipe:
- Bacon: You will need 8 strips of bacon.
- Chicken: Use 1 pound of chicken breasts cut into 1-inch chunks.
- Salt & black pepper
- Pasta: I prefer to use fusilli for this recipe.
- Tomatoes: Use halved grape tomatoes.
- Arugula
- Cheddar cheese: Use freshly shredded cheese for the best texture and flavor.
- Ranch dressing
See recipe card below for quantities.
Directions
Let's make this chicken pasta salad together!
- Step 1: Heat a large skillet over medium heat and cook the bacon until crispy. Transfer the bacon to a paper towel to drain and reserve the bacon fat in the skillet.
- Step 2: Season the chicken with salt and pepper, then add it to the skillet with the bacon fat. Cook until the chicken is golden brown and cooked through, then set aside.
- Step 3: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain and let cool.
- Step 4: In a large bowl, combine the cooked bacon, chicken, cooked pasta, tomatoes, arugula, cheddar cheese, and ranch dressing. Toss everything together until well mixed. Serve and enjoy!
Expert Tips and Tricks
Here are some expert tips to make this delicious pasta salad:
- Let the pasta cool: Rinsing the pasta with cold water after draining helps stop the cooking process and prevents it from becoming mushy.
- Toss everything right before serving: If making ahead, store the ingredients separately and mix them together with the dressing when ready to eat to keep everything fresh.
- Adjust the dressing: If the pasta absorbs too much dressing while sitting, add a little extra just before serving to keep it creamy.
Kitchen Equipment
Here is some kitchen equipment you will need for this easy pasta salad recipe. You can find all of these products on Amazon.
- Skillet: A large skillet works best for cooking the bacon and chicken evenly while keeping any splatter contained.
- Large pot: This pasta pot is a must-have for any pasta fan! I use mine several times a week, and it never lets me down.
- Large bowl: Use a large bowl to serve this salad. I love this one!
- Wooden Spoon: I love these wooden spoons for mixing and serving the salad.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this chicken bacon pasta salad.
- Chicken: Use leftover rotisserie chicken, grilled chicken or even turkey instead of cooking chicken from scratch.
- Cheddar cheese: Swap cheddar for Monterey Jack, Colby or even crumbled feta for a different flavor.
- Arugula: Replace arugula with spinach, romaine or mixed greens for a milder taste.
- Fusilli pasta: Use bowtie, penne or rotini instead of fusilli for a different texture.
- Ranch dressing: Try a homemade ranch or swap it for Caesar, blue cheese or a light vinaigrette for a twist.
- Additions: Add a pinch of cayenne pepper or drizzle some buffalo sauce for some heat. Toss in sliced almonds, sunflower seeds or croutons for extra crunch. Mix in chopped avocado, roasted corn or black beans to make it even heartier.
What To Serve With
Frequently Asked Questions
Cook the pasta until it’s al dente, meaning it should still have a slight bite to it. Once drained, you can rinse it under cold water to stop the cooking process and prevent it from becoming too soft. If making the salad ahead of time, store the dressing separately and toss everything together just before serving to keep the texture fresh.
Yes, you can use pre-cooked bacon to save time, but for the best flavor and texture, crisp it up in a skillet for a few minutes before adding it to the salad. Freshly cooked bacon will have a better crunch and add more depth to the dish. If using microwaveable bacon, be sure it’s crispy enough to hold up in the salad.
This pasta salad is best served cold or at room temperature. Let it chill for at least 30 minutes after mixing to allow the flavors to meld together. If you prefer it slightly warm, you can serve it right after preparing, but the dressing may absorb more quickly into the pasta.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe:
- Refrigerator Storage: Store leftover pasta salad in an airtight container in the fridge for up to 3 days, adding extra dressing as needed before serving since the pasta may absorb some over time.
- Freezer Storage: This pasta salad is not ideal for freezing, as the creamy dressing and fresh ingredients like arugula and tomatoes will lose their texture when thawed.
More Recipes
Looking for other recipes? Try these:
Easy Chicken Bacon Ranch Pasta Salad
Equipment
- Large Skillet
- Large Pot
- Large Bowl
- Wooden Spoon
Ingredients
- 8 strips bacon sliced in 1 in pieces
- 1 lb chicken breast diced in 1 in pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 oz fusilli pasta dried
- 10 oz grape tomatoes halved
- 1 cup arugula
- ½ shredded cheddar cheese
- ½ cup ranch dressing
Instructions
- Heat a large skillet over medium heat. Cook bacon slices for 8-10 minutes, until crisp. Transfer to a paper towel and drain. Reserve bacon fat in the skillet.
- Season chicken breast pieces with salt and pepper. Add chicken to the skillet and cook for 7-8 minutes, until golden brown and cooked through. Set aside.
- Bring a large pot of salted water to a boil. Add fusilli and cook until al dente according to package directions. Drain and let cool.
- In a large bowl, combine cooked bacon, chicken, pasta, grape tomatoes, arugula, cheddar cheese and ranch dressing. Toss well and serve.
Notes
Recipe Storage:
-
- Refrigerator Storage: Store leftover pasta salad in an airtight container in the fridge for up to 3 days, adding extra dressing as needed before serving since the pasta may absorb some over time.
-
- Freezer Storage: This pasta salad is not ideal for freezing, as the creamy dressing and fresh ingredients like arugula and tomatoes will lose their texture when thawed.
Tips and Tricks:
- Let the pasta cool: Rinsing the pasta with cold water after draining helps stop the cooking process and prevents it from becoming mushy.
- Toss everything right before serving: If making ahead, store the ingredients separately and mix them together with the dressing when ready to eat to keep everything fresh.
- Adjust the dressing: If the pasta absorbs too much dressing while sitting, add a little extra just before serving to keep it creamy.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Leave a Reply