Chicken Bacon Ranch Pasta Salad

Yield

8 servings · Approximately 10 cups

Rest / chill time

30 minutes

Ingredients

• 12 oz rotini or penne pasta
• 2 cups cooked chicken, diced or shredded
• 6 slices bacon, cooked and crumbled
• 1 cup cherry tomatoes, halved
• 1 cup cheddar cheese, cubed or shredded
• ½ red onion, finely diced, optional
• ½ cup cucumber or bell pepper, chopped, optional
• ½ cup black olives, sliced, optional
• ¾ cup ranch dressing
• ½ cup mayonnaise or plain Greek yogurt
• Salt and black pepper, to taste
• Fresh parsley or chives, chopped, optional

Method

1. Bring salted water to a boil in a 5-quart pot. Cook the pasta according to package directions until al dente.
2. Drain and rinse under cold running water until cooled. Drain thoroughly.
3. In a small bowl, whisk together the ranch dressing and mayonnaise or Greek yogurt until smooth and creamy.
4. Place the cooled pasta in a large mixing bowl.
5. Add the cooked chicken, crumbled bacon, cherry tomatoes, and cheddar cheese.
6. Add the red onion, cucumber or bell pepper, and black olives, if using.
7. Pour the creamy ranch dressing over the pasta mixture.
8. Toss gently until everything is evenly coated.
9. Season with salt and black pepper to taste.
10. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
11. Stir gently before serving. Sprinkle with chopped parsley or chives, if desired, and serve chilled.

Kitchen notes

Practical Woman's Secret
Drain the pasta thoroughly before adding the dressing to prevent a watery salad. For the best bacon texture, reserve a little of the cooked bacon and sprinkle it over the salad just before serving.