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–+ servings

Chicken Bacon Ranch Pasta Salad

Learn how to whip up a tasty and easy chicken bacon ranch pasta salad in just a few simple steps. Perfect for a quick lunch or a potluck dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8
Calories: 490
Ingredients Method Nutrition Notes

Ingredients
  

  • 16 Ounces Cavatappi Pasta (cooked, rinsed in cold water)
  • 1 Each Rotisserie Chicken (deboned, and meat chopped)
  • 8 Ounces Cherry Tomatoes (chopped in half)
  • 8 Slices Bacon (cooked)
  • 1 Each Cucumber (sliced)
  • 4 Each Green Onions (chopped)
  • 1 Cup Ranch Dressing
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper

Method
 

  1. Cook pasta per box instructions then drain and rinse under cold water.
  2. Debone the rotisserie chicken and chop all the meat.
  3. Chop and slice remaining ingredients and add to a large salad bowl.
  4. Toss all ingredients, including cooked pasta, with the ranch dressing.
  5. Refrigerate for 2 hours for the best flavors.

Nutrition

Serving: 1gCalories: 490kcalCarbohydrates: 47gProtein: 29gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 995mgPotassium: 350mgFiber: 2gSugar: 4gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For extra flavor, consider cooking the rotisserie chicken in reserved bacon fat for a savory twist that enhances the overall dish.
  • To prevent the pasta from sticking together, rinse it thoroughly under cold water after cooking to cool it down and remove excess starch.
  • If you prefer a bolder taste, swap out green onions for red onions, which will add a sharper flavor to the salad.
  • Let the pasta salad chill in the refrigerator for at least 2 hours before serving; this allows the flavors to meld beautifully, resulting in a more delicious dish.
  • Store leftovers in an airtight container in the fridge for up to 4 days; for best results, enjoy cold without reheating to maintain the fresh textures.

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