Description
A delightful Chicken Bacon Ranch Pasta Salad featuring spiral pasta, shredded rotisserie chicken, crispy bacon, cheddar cheese, fresh zucchini, and tomatoes, all tossed with a creamy homemade ranch dressing. Perfect for a refreshing lunch or a hearty side dish at gatherings.
Ingredients
Units
Scale
Main Ingredients
- 12 ounce pack spiral pasta (Wacky Pack Veggie Spiral Pack recommended)
- 3 cups chopped rotisserie chicken
- 1 cup shredded sharp cheddar cheese
- 1 chopped tomato or a handful of cherry tomatoes, halved
- 6 pieces thick sliced bacon, diced and cooked well done
- 1 zucchini, shredded (about 2 cups)
Copycat Ranch Dressing Ingredients
- 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 and Prepare Chicken (if using uncooked): Preheat the oven to 350°F. If using uncooked chicken instead of pre-cooked, season the chicken with salt and pepper, drizzle with olive oil, place in a baking dish, and bake for 30 to 45 minutes until the internal temperature reaches 165°F. Let cool and cut into small cubes.
- Make Ranch Dressing: In a small bowl, combine the ranch dressing mix, mayonnaise, buttermilk, black pepper, paprika, and garlic powder. Stir well and set aside.
- Cook and Prepare Bacon: Cook the diced bacon pieces over medium-low heat until crispy. Drain on a paper towel and set aside.
- Cook Pasta: Prepare spiral pasta according to package directions. Drain and rinse with cold water to cool. Transfer to a large mixing bowl.
- Combine Ingredients: Add chopped rotisserie chicken, 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 evenly.
- Chill Salad: Cover the pasta salad with plastic wrap and refrigerate for 1 to 2 hours before serving to allow flavors to meld and salad to chill.
Notes
- Using rotisserie chicken helps speed up preparation; alternatively, bake chicken as instructed.
- Shredded zucchini adds moisture and crunch; you can lightly sauté it if preferred.
- Cook bacon slowly to avoid burning and achieve crispiness.
- Make the ranch dressing ahead to allow flavors to blend well.
- Refrigerating the salad improves flavor combination and serves best cold.
- You can substitute regular pasta with gluten-free pasta to accommodate dietary needs.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
