Description
A delicious and creamy Chicken Bacon Ranch Pasta Salad that combines tender rotisserie chicken, crispy bacon, fresh vegetables, sharp cheddar cheese, and a homemade copycat ranch dressing. Perfectly chilled and tossed with spiral pasta, this salad makes a flavorful and hearty dish ideal for picnics, potlucks, or a satisfying meal any day.
Ingredients
Units
Scale
Pasta and Protein
- 12 ounce pack spiral pasta (Wacky Pack Veggie Spiral Pack recommended)
- 3 cups chopped rotisserie chicken
- 6 pieces thick sliced bacon, diced and cooked well done
Vegetables and Cheese
- 1 cup shredded sharp cheddar cheese
- 1 chopped tomato or a handful of cherry tomatoes, chopped in half
- 1 zucchini, shredded (about 2 cups)
Copycat Ranch Dressing
- 1 pack Ranch Dressing mix
- 1 cup mayonnaise
- 3/4 cup buttermilk
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for cooking chicken if using raw chicken instead of rotisserie.
- Make Ranch Dressing: In a small bowl, combine the ranch dressing mix, mayonnaise, buttermilk, black pepper, paprika, and garlic powder. Whisk until smooth and set aside.
- Cook Chicken (Optional): If using uncooked chicken, season it with salt and pepper, drizzle with olive oil, place in a baking dish, and bake for 30 to 45 minutes until it reaches an internal temperature of 165°F. Once cooked, cut into small cubes.
- Cook Bacon: In a skillet over medium-low heat, cook the diced bacon pieces until crisp. Remove and drain on paper towels.
- Cook Pasta: Prepare the spiral pasta according to package instructions. Drain and rinse with cold water to stop cooking and cool the pasta. Transfer to a large mixing bowl.
- Combine Ingredients: Add the chopped rotisserie chicken (or baked chicken cubes), shredded zucchini, chopped tomatoes, cooked bacon, shredded cheddar cheese, and the prepared ranch dressing to the bowl with pasta. Mix thoroughly to combine all ingredients.
- Chill: Cover the pasta salad with plastic wrap and refrigerate for 1 to 2 hours before serving to allow flavors to meld and serve cold.
Notes
- If using raw chicken instead of rotisserie, be sure to fully cook to 165°F internal temperature to ensure safety.
- For a lighter version, substitute mayonnaise with Greek yogurt and use low-fat cheese.
- If buttermilk is unavailable, use regular milk mixed with a teaspoon of lemon juice or vinegar as a substitute.
- Chilling the salad for at least one hour improves flavor and texture.
- Feel free to add other vegetables like bell peppers or green onions for added crunch and color.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
