Easy Chicken Bacon Ranch Pasta Salad
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.
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:
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- 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.
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- 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?
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