This Chicken Bacon Ranch Pasta Salad is a crowd-pleasing dish that's perfect for summer gatherings or a quick weeknight dinner. Packed with tender chicken, crispy bacon, and a creamy homemade ranch dressing, this pasta salad is a flavor-packed perfect for a potluck or a weeknight meal.
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This easy chicken bacon ranch pasta salad is a great combination of classic flavors that come together to create a satisfying and versatile dish.
The key ingredients - chicken, bacon, and ranch dressing - are complemented by a blend of fresh vegetables and perfectly cooked pasta, resulting in a balanced and hearty salad that's both nutritious and indulgent.
I cooked the chicken breast and the bacon on my Blackstone griddle, because I can cook it all at the same time and quickly. You can pan fry them, BBQ the chicken, or use leftover grilled chicken.
The pasta helps hold the ranch dressing so that every bite is full of flavor. I share my ranch dressing recipe from my other blog post in the recipe card, but you can use store-bought ranch for convenience. You could also try my jalapeño ranch dressing for a little spice!
Juicy cherry tomatoes, and cucumbers add freshness and crunch while avocado adds some creamy fats.
You can add other vegetables like bell peppers, red onion, or celery for extra crunch, or throw in some shredded cheddar cheese for an additional layer of flavor. The beauty of this recipe is its flexibility - it's a great way to use up any leftover vegetables or proteins you might have in your fridge.
Ingredients
See the recipe card for exact amounts.
- chicken: I use boneless skinless chicken breast and cut it into small chunks.
- bacon: use your favorite bacon. I like mine extra crispy.
- fresh produce: you'll need cherry or grape tomatoes, Persian cucumbers (mini cucumbers), and avocado.
- garnish: I like green onions and fresh parsley. You can skip these if you're not a fan.
- pasta: I use casarecce for this salad, as their twisty shape helps to catch and hold onto the creamy ranch dressing.
- dressing: I like my homemade version but if you'd rather not make something from scratch, use your favorite store-bought ranch dressing. Try my jalapeño ranch dressing if you like a little heat. The dressing recipe makes about 1 cup of dressing. Use as little or as much as you want.
Substitutions
- pasta: Try a spiral shape or something like shells - these help hold onto the sauce.
- produce: Use your favorite vegetables. Try chopped Roma tomatoes instead of the smaller ones. If you don't have Persian cucumbers, use half of an English cucumber. Try adding radish, bell pepper, jalapeño, or shredded carrot.
Use pre-cooked chicken to save time. Rotisserie chicken or leftover chicken work great!
Instructions
Prep Tips
This comes together pretty quickly. You'll make the dressing while the pasta cooks and let them sit, cook the bacon and chicken, and then toss everything together.
- Heat the Blackstone griddle over medium heat. Add the chicken and bacon.
- Cook for 4-5 minutes per side until done.
Chicken is cooked when it reaches an internal temperature of 165°F (74°C).
You can cook the chicken and bacon another way if you prefer.
- Add the herbs and spices to the yogurt and mayo along with the apple cider vinegar (or lemon juice).
- Mix well. Add milk as needed until you reach your preferred dressing consistency.
- Add the cooked and cooled pasta to a large bowl.
- Add the cucumber and tomato.
- Next add the chicken and bacon.
- Add about half of the dressing.
- Mix well and add more dressing as needed.
- Add the avocado, parsley, and green onions, and serve.
Tips for making pasta salad
- Cook the pasta al dente, as it will continue to absorb moisture from the dressing.
- Rinse the cooked pasta with cold water to stop the cooking process and cool it down quickly
- Save some extra ranch dressing to add just before serving, as the pasta tends to absorb the dressing over time
- Save time by using your favorite pre-cooked chicken, bacon, or store-bought ranch dressing. I prefer homemade version but any of your favorites should be great in this recipe.
What to serve with chicken bacon ranch pasta salad
I think a simple side of vegetables or cheese toast would make a great meal with this filling pasta salad. Try roasted broccoli and carrots, Sriracha Brussels sprouts, pull-apart cheese toast, or a twisted jalapeño cheddar cheese loaf.
More Big Salad Recipes
Storage
This pasta salad stores well in the fridge for 4-5 days. The dressing lasts in the fridge for about a week.
FAQs
Yes, this salad stores well in the fridge and is great for making ahead and meal-prepping.
Medium-sized pasta with ridges or holes work well, such as shells, penne, casarecce, gemelli, rotini, or bowtie pasta.
Yes, you can use store-bought ranch dressing for convenience
Yes! Rotisserie chicken or leftover chicken from another meal both work great in this recipe.
Feel free to omit, add, or otherwise customize the vegetables in this salad, to suit your preference.
To prevent the pasta from getting mushy, make sure to cook it just to al dente, and the drain it and rinse it with cold water to stop the cooking process. The pasta will absorb the dressing in the fridge and get a bit softer.
Sure. Omit the chicken and bacon and try adding chickpeas or another plant-based protein instead.
Recipe
Chicken Bacon Ranch Pasta Salad
Ingredients
For the Salad
- 2 boneless skinless chicken breasts
- 8 slices bacon
- 1 cup cherry tomatoes
- 2 Persian cucumbers or half an English cucumber
- 1 avocado sliced
- 3 green onions sliced
- ½ cup fresh parsley
- 8 oz pasta cooked to al dente, drained, and rinsed
For the Dressing
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- ¼ cup milk or more as needed
- 1 teaspoon apple cider vinegar
- 1 tablespoon dried parsley
- 1.5 teaspoon dried dill
- 1 teaspoon dried chives
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
For the Dressing
- Mix all of the dressing ingredients, adding only as much milk as needed to achieve a thinner consistency.
For the Salad
- If cooking the chicken and bacon on a Blackstone grill, preheat it to medium heat and cook them on each side for 4-5 minutes, until cooked.
- Set the chicken and bacon aside to cool and then chop into bite-sized pieces.
- In a large mixing bowl, add the cooled pasta, cucumber, avocado, tomato, chicken, and bacon.
- Add half of the dressing and mix well. Add more dressing as needed.
- Garnish with parsley and green onions. I add chives and chive flowers as a garnish because I grow them.
- Season to perfect with salt and pepper, and serve.
Equipment
- Blackstone Griddle or frying pan
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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