Description
A flavorful Chicken Bacon Ranch Pasta Salad combining tender rotisserie chicken, crisp bacon, shredded zucchini, fresh tomatoes, and sharp cheddar cheese tossed in a homemade creamy ranch dressing. Perfectly chilled for a refreshing and satisfying meal or side dish.
Ingredients
Scale
Pasta Salad
- 12 ounce pack spiral pasta (Wacky Pack Veggie Spiral Pack)
- 3 cups chopped rotisserie chicken
- 1 cup shredded sharp cheddar cheese
- 1 chopped tomato or a handful of cherry tomatoes chopped in half
- 6 pieces thick sliced bacon, diced and cooked well done
- 1 zucchini, shredded (about 2 cups)
Copycat Ranch Dressing
- 1 pack Ranch Dressing mix
- 1 cup mayonnaise
- ¾ cup buttermilk
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
Instructions
- Preheat Oven and Prepare Chicken: Preheat the oven to 350°F. If using uncooked chicken, season with salt and pepper, drizzle with olive oil and bake in a dish for 30 to 45 minutes until internal temperature reaches 165°F. Cut into small cubes.
- Make Ranch Dressing: In a small bowl, combine ranch dressing mix, mayonnaise, buttermilk, black pepper, paprika, and garlic powder. Mix well and set aside.
- Cook Bacon: Cook diced bacon pieces in a skillet over medium-low heat starting in a cold pan until crisp. Drain on paper towels and set aside.
- Cook Pasta: Cook spiral pasta according to package directions. Drain and rinse with cold water to stop cooking and keep pasta loose. Place pasta in a large mixing bowl.
- Combine Ingredients: Add chopped chicken, shredded zucchini, chopped tomatoes, cooked bacon, shredded cheddar cheese, and prepared ranch dressing to the bowl with pasta. Mix thoroughly to combine.
- Chill Salad: Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours before serving to allow flavors to meld and salad to chill.
Notes
- Rinsing pasta with cold water after cooking stops the cooking process and keeps the pasta from sticking, ideal for cold pasta salads.
- Use a large bowl to mix all ingredients well before transferring to a serving dish if desired.
- Starting bacon in a cold skillet ensures even cooking and better texture.
- Using rotisserie chicken saves time, but freshly baked chicken can be used for better control over seasoning and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
