Chicken Ranch Pasta Salad
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This Chicken Ranch Pasta Salad is just what you need for your next BBQ or picnic. Packed with juicy chicken, crispy bacon, and fresh veggies all tossed in a creamy ranch dressing, it’s guaranteed to be a crowd-pleaser. Make it ahead and let those flavors meld together – pure perfection!
30 Minute Chicken Ranch Pasta Salad
This Chicken Ranch Pasta Salad is a game-changer for summer gatherings. I love how the tender chicken, crispy bacon, and crunchy veggies come together in every bite. The creamy ranch dressing ties it all together, making each forkful irresistibly delicious.
What makes this salad even better is its simplicity. You can throw it together in no time and let it chill while you enjoy your day. Trust me, once you try this, it’ll become your go-to recipe for every BBQ and picnic – it’s that good!
- Mayonnaise: Adds creaminess to the dressing. You can substitute with Greek yogurt for a lighter option.
- Sour Cream: Enhances the creamy texture and adds a slight tang. Feel free to use plain yogurt if you prefer.
- Ranch Dressing: Brings that classic ranch flavor. You can use your favorite store-bought brand or homemade.
- Chives: Adds a mild onion flavor and a pop of color. Green onions can work as a substitute.
- Salt and Pepper: Season the dressing to taste.
- Pasta (Rigati): This is a smaller version of rigatoni. I wanted something with ridges that would soak up all that sauce.
- Bacon: Fried up and chopped into bite sized pieces.
- Chicken Breasts: Cooked and diced up, I like to go to the store and buy a nice rotisserie chicken to chop up but you can also use Roast Chicken leftovers.
- Celery: Adds crunch and freshness.
- Black Olives: Adds a briny, savory flavor.
- Cherry Tomatoes: Provides sweetness and a juicy texture. Regular tomatoes, diced, can be used instead.
In a medium bowl, whisk together the mayonnaise, sour cream, ranch dressing, chives, salt, and pepper. Cover the bowl with plastic wrap and refrigerate until you’re ready to use it. This allows the flavors to meld together nicely.
Cook the pasta according to the package instructions. Once done, drain it in a colander and rinse it under cold water to stop the cooking process. This will also cool the pasta down for the salad.
In a large bowl, combine the cooked pasta, fried bacon, diced chicken breasts, chopped celery, sliced black olives, and halved cherry tomatoes. Pour the prepared dressing over the top and toss everything together until well coated. Cover the salad and chill it in the refrigerator for a couple of hours before serving.
How To Serve
This Chicken Ranch Pasta Salad pairs perfectly with a variety of dishes, making it a versatile addition to any meal. Here are some ideas to complement your pasta salad:
Easy Grilled Chicken Breast
Grilled Bratwurst
Summer Fruit Salad with Lemon Dressing
The Best Lemonade
Frequently Asked Questions
Can I make this Chicken Ranch Pasta Salad ahead of time?
Yes, you can make this salad ahead of time. In fact, I recommend chilling it for a couple of hours before serving to allow the flavors to meld together. Just store it in an airtight container in the fridge.
How do I prevent the pasta from getting mushy?
To keep the pasta from getting mushy, cook it al dente according to the package instructions. Rinse it under cold water immediately after draining to stop the cooking process.
Can I make this salad dairy-free?
Yes, you can make this salad dairy-free by using dairy-free alternatives for the mayonnaise, sour cream, and ranch dressing. There are many plant-based options available that work well.
Expert Tips
- Rinse the pasta, this will take away some of the starch and prevent our pasta salad from becoming a blob.
- Keep variety in mind when adding your mix ins, you want something with crunch, something bright and acidic, something nice and creamy, and of course a little bacon.
- Cool it before serving, placing it covered in the fridge will allow all those flavors to really get to know each other.
Storage
You can only really store this dish in the fridge, so unfortunately freezing ahead of time won’t work. Seal in an airtight container and this dish will keep for 3 – 5 days in the fridge.
More Delicious Pasta Salad Recipes
- Italian Pasta Salad
- Greek Pasta Salad
- Taco Pasta Salad
- Deviled Egg Macaroni Salad
- Asparagus And Peas Pasta Salad
- Macaroni Salad
- Tuna Macaroni Salad
- Antipasto Salad
- BLT Pasta Salad
- Cowboy Pasta Salad
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Chicken Ranch Pasta Salad
Video
Ingredients
For Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- 1 cup ranch dressing
- ¼ cup chives (chopped)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
For Pasta Salad
- 10 ounces pasta (I used Rigati, which is a smaller version of Rigatoni)
- 6 slices bacon (chopped and fried)
- 2 chicken breasts (cooked and diced (about 2 cups), I used all the breast from a Rotisserie chicken )
- 1 stalk celery (chopped)
- ¼ cup black olives (sliced)
- 1 cup cherry tomatoes (halved)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a medium size bowl whisk together the dressing ingredients. Cover with plastic wrap and refrigerate until ready to use.
- Cook the pasta according to package instructions. Drain in a colander and rinse it under cold water to stop it from cooking any further.
- Transfer the pasta to a large bowl. Add the bacon, chicken breast, celery, black olives and cherry tomatoes then add the prepared dressing. Toss well. Refrigerate for a couple hours before serving.
Notes
- I usually chop the bacon into small pieces before frying, I find it easier to fry this way vs frying the whole slices and then chopping it. Also I find it may fry faster this way.
- I used chicken breasts but feel free to use dark or white meat in this salad, totally up to you.
- I prefer chill this salad for a couple hours before serving.
- You can only really store this dish in the fridge, so unfortunately freezing ahead of time won’t work. Seal in an airtight container and this dish will keep for 3 – 5 days in the fridge.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
