Description
Cool summer nights call for Chicken Ranch Pasta Salad, a creamy blend of tender chicken, crisp vegetables, and zesty ranch dressing. Packed with flavor and perfect for picnics, this easy dish delivers fresh comfort that you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 cups diced chicken breast
- 4 slices bacon, cooked and crumbled
Pasta and Cheese:
- 8 ounces (226 grams) rotini, bowtie, or penne pasta
- 1 cup shredded cheddar cheese
Vegetables and Seasonings:
- 1 cup cherry tomatoes, halved
- 1 cup chopped cucumbers
- 1 cup chopped bell peppers
- 2–3 green onions, chopped
- Salt, to taste
- Black pepper, to taste
Dressing:
- 1 cup ranch dressing
Instructions
- Boil pasta in salted water for 8-10 minutes until al dente, then rinse under cold water to halt cooking and prevent sticking.
- Cube cooked chicken into bite-sized pieces, ensuring uniform size for consistent flavor distribution.
- Dice tomatoes, cucumbers, and red onion into small, uniform chunks to create balanced texture throughout the salad.
- Crumble crispy bacon into delicate fragments that will provide a smoky crunch in every bite.
- Shred cheddar cheese into thin, melty strands that will blend smoothly with the other ingredients.
- Transfer cooled pasta into a spacious mixing bowl, creating ample room for thorough ingredient integration.
- Layer chicken, vegetables, cheese, and bacon bits over the pasta, ensuring even spread across the mixture.
- Drizzle ranch dressing generously, then gently fold ingredients together using a wide spatula to coat every component.
- Sprinkle kosher salt and freshly ground black pepper, adjusting seasoning to personal taste preference.
- Cover and refrigerate for 30 minutes to allow flavors to meld and salad to chill completely.
- Before serving, give a final gentle toss and garnish with finely chopped fresh parsley for a vibrant finish.
Notes
- Choose short pasta shapes like rotini or penne for better dressing coverage and easier eating.
- Grill or roast chicken beforehand to add more depth of flavor and prevent bland protein.
- Chill ingredients separately before mixing to maintain crisp vegetable textures and prevent soggy salad.
- Customize the salad by substituting ranch with Greek yogurt dressing for a lighter, protein-rich alternative that works great for health-conscious diets.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg