This Chicken Bacon Ranch Pasta Salad is a creamy, flavorful cold pasta salad loaded with tender chicken, crispy bacon, cheddar cheese, fresh vegetables, and ranch dressing. It’s perfect for summer cookouts, meal prep, potlucks, or a quick family dinner.
16 ounces cooked rotini pasta (or 12 ounces tri-color rotini)
2 cups cooked chicken breast, diced
1 cup grape tomatoes, halved
1 English cucumber, chopped (or 1 celery stalk, chopped)
1/4 cup chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1½ cups ranch dressing
1 cup sliced cheddar cheese (or American cheese)
6 strips cooked bacon, chopped
1. Cook the rotini pasta according to the package directions until al dente.
2. Drain the pasta in a colander and rinse under cold water until completely cool.
3. Transfer the cooled pasta to a large mixing bowl.
4. Add the diced chicken, tomatoes, cucumber or celery, chopped parsley, sea salt, black pepper, garlic powder, and onion powder.
5. Pour in the ranch dressing and add the sliced cheddar cheese.
6. Add about half of the chopped bacon and gently toss until everything is evenly coated.
7. Top the salad with the remaining bacon and extra parsley if desired.
8. Cover and refrigerate until ready to serve, preferably for at least 1 hour.
9. Before serving, stir gently and add a little extra ranch dressing if needed for a creamier consistency.
Rotini pasta holds the ranch dressing exceptionally well.
Rotisserie chicken is a great shortcut for this recipe.
Use cucumber for a fresher flavor or celery for extra crunch.
Add chopped red onion, corn, or bell peppers for more color and texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
If the salad thickens after chilling, stir in a little extra ranch dressing before serving.
Freezing is not recommended.