Every summer, my Italian-American family would gather in Nonna’s backyard, where a long table would overflow with simple, yet irresistibly tasty dishes. One recipe that always stood out—thanks to my cousin Luca’s twist—was a chicken bacon ranch pasta salad. Creamy, hearty, and packed with smoky bacon, tender chicken, and tangy ranch flavor, it was devoured long before the grilled meats hit the table.
Let me share with you how to recreate this mouthwatering ranch and bacon pasta salad at home—a perfect blend of comfort and freshness, ideal for BBQs, picnics, or meal prepping for the week ahead.
What Makes This Recipe Great?
- Flavor-packed: It’s got creamy ranch, smoky bacon, and juicy chicken in every bite.
- Quick to make: Ready in just 30 minutes—ideal for busy weekdays or spontaneous get-togethers.
- Serves cold: Refreshing and satisfying for hot summer days.
- Customizable: Easily adjusted to suit dietary needs or ingredient availability.
- Crowd-pleaser: A guaranteed hit at potlucks, BBQs, or family dinners.
Ingredients (Serves 6)
For the Pasta Salad:
- 12 oz rotini pasta (or your favorite short pasta)
- 2 cups cooked chicken breast, cubed or shredded
- 6 slices bacon, cooked until crispy and chopped
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1/2 red onion, finely chopped
- 1/2 cup chopped green onions (optional)
- 1/4 cup chopped fresh parsley
For the Creamy Ranch Dressing:
- 3/4 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 packet (1 oz) ranch seasoning mix (or homemade – see below)
- 1 tbsp lemon juice or white vinegar
- 2–4 tbsp milk (adjust for desired creaminess)
- Salt & black pepper to taste
Homemade Ranch Seasoning (Optional)
Want to skip the packet and go homemade? Mix together:
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried parsley
- 1/4 tsp salt
- 1/4 tsp ground black pepper
This mix gives your ranch and bacon pasta salad a more personalized, fresh flavor.
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package instructions. Drain and rinse with cold water. This prevents the pasta from becoming sticky and helps cool it down for the salad.
Step 2: Whip Up the Dressing
In a medium bowl, whisk together mayonnaise, sour cream, ranch seasoning, lemon juice, and 2 tablespoons of milk. Add more milk as needed until it’s creamy but pourable. Adjust seasoning with salt and pepper.
Step 3: Toss It Together
In a large mixing bowl, combine the cooled pasta, cooked chicken, chopped bacon, tomatoes, cheese, red onion, and half the parsley. Pour in the dressing and mix well until everything is evenly coated.
Step 4: Chill & Garnish
Cover and refrigerate the salad for at least 30 minutes. Before serving, stir gently and sprinkle with green onions and remaining parsley for a fresh, colorful finish.
Chicken Bacon Ranch: A Flavor Combo That Took Off
You might wonder: how did ranch and bacon become such a beloved duo?
Ranch dressing was invented in the 1950s by Steve Henson, who later bottled and sold it under the now-famous Hidden Valley brand. Fast forward to the 1990s, and bacon started trending hard in American cuisine—everything from bacon donuts to bacon milkshakes emerged.
Eventually, ranch and bacon teamed up, especially in fast-food menus and family kitchens. Their combination—creamy, savory, tangy, and smoky—is what makes this pasta salad an absolute flavor bomb.
Variations & Add-Ins
Customize your chicken bacon ranch pasta salad with these ideas:
- Greens: Toss in chopped romaine or baby spinach.
- Crunchy veggies: Add diced cucumber or celery.
- Hard-boiled eggs: Add protein and a creamy texture.
- Roasted garlic: For added depth of flavor.
- Bell peppers: Colorful and sweet with a bit of crunch.
Dairy-free? Use dairy-free mayo and yogurt.
Low-carb? Swap pasta for cauliflower florets or zucchini noodles.
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezing: Not recommended. The dairy-based dressing may separate and affect texture upon thawing.
Make-Ahead Tip: Prep the ingredients and dressing separately, then mix just before serving.
Serving Suggestions
Pair your pasta salad with:
- BBQ chicken or ribs
- Grilled corn on the cob
- Crusty garlic bread
- Fresh lemonade or iced tea
Want to turn it into a main dish? Serve it in lettuce cups or wrap it in a tortilla for a quick chicken bacon ranch wrap.
Reader Review
“Made this for my husband’s birthday BBQ—everyone went back for seconds (and thirds!). I added chopped pickles for extra zing. This will be my go-to summer salad!”
— Alyssa, Ohio
Frequently Asked Questions
How long does chicken bacon ranch pasta salad last?
Up to 4 days in the fridge when stored properly in an airtight container.
Can I use leftover grilled chicken?
Yes! Grilled chicken adds a smoky depth and is perfect for reducing food waste.
Is this salad good for meal prep?
Absolutely! Make a batch on Sunday and enjoy it for lunch throughout the week.
What’s the best pasta shape to use?
Rotini, penne, bow-tie, or shells—all great for capturing the creamy dressing.
Can I make it vegetarian?
Sure! Just skip the chicken and bacon, and add extra cheese or chickpeas for protein.
Nutritional Estimate (Per Serving)
- Calories: 480
- Protein: 21g
- Carbohydrates: 38g
- Fat: 27g
- Fiber: 2g
Final Thoughts
Whether you’re feeding a hungry crowd or prepping lunches for the week, this chicken bacon ranch pasta salad is a guaranteed winner. It’s creamy, zesty, savory, and endlessly customizable—everything you’d want in a satisfying summer salad. With minimal effort and maximum flavor, it’s one of those dishes that quickly becomes a staple in your recipe rotation.
Pair it with a fresh drink, bring it to your next potluck, and don’t forget to end the meal on a sweet note. I highly recommend trying this indulgent Bounty Bars Recipe—a no-bake coconut and chocolate treat that complements this savory salad beautifully!
So next time you’re in the mood for something comforting yet cool, whip up this delicious ranch and bacon pasta salad. And don’t be surprised when everyone asks for the recipe—just tell them it’s Nonna-approved!
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Ultimate Chicken Bacon Ranch Pasta Salad Recipe for Summer
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Creamy, savory, and packed with juicy chicken, crispy bacon, and tangy ranch dressing—this pasta salad is the ultimate summer crowd-pleaser!
Ingredients
For the Salad:
12 oz rotini pasta (or any short pasta)
2 cups cooked chicken breast, cubed or shredded
6 slices bacon, cooked crispy and chopped
1 cup cherry tomatoes, halved
1 cup shredded cheddar cheese
1/2 red onion, finely chopped
1/2 cup chopped green onions (optional)
1/4 cup chopped fresh parsley
For the Ranch Dressing:
3/4 cup mayonnaise
1/2 cup sour cream or Greek yogurt
1 packet (1 oz) ranch seasoning mix (or homemade version)
1 tbsp lemon juice or white vinegar
2–4 tbsp milk (to thin dressing)
Salt & pepper to taste
Instructions
Cook Pasta: Boil pasta in salted water until al dente. Drain and rinse under cold water.
Make Dressing: In a bowl, whisk mayo, sour cream, ranch seasoning, lemon juice, and milk until creamy. Season with salt and pepper.
Mix Salad: In a large bowl, combine pasta, chicken, bacon, tomatoes, cheese, red onion, and half the parsley.
Dress It: Pour ranch dressing over the salad and toss until everything is well coated.
Chill: Refrigerate for at least 30 minutes. Garnish with green onions and the remaining parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: lunch
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 55mg