Description
A creamy and flavorful Chicken Bacon Ranch Pasta Salad featuring spiral pasta, shredded rotisserie chicken, crispy bacon, fresh zucchini, tomatoes, sharp cheddar cheese, and a homemade copycat ranch dressing. Perfect for a refreshing and satisfying meal or side dish.
Ingredients
Scale
Pasta Salad
- 12 ounce pack spiral pasta
- 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
- 3/4 cup buttermilk
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat the oven to 350°F to prepare for cooking chicken if using raw chicken instead of rotisserie.
- Make Ranch Dressing: Combine ranch dressing mix, mayonnaise, buttermilk, black pepper, paprika, and garlic powder in a small bowl. Stir well and set aside to allow flavors to meld.
- Cook Chicken (If Raw): Season chicken with salt and pepper, drizzle with olive oil, place in baking dish, and bake for 45 minutes or until internal temperature reaches 165°F. Allow to cool and cut into small cubes.
- Cook Bacon: Place bacon pieces in a cold skillet over medium-low heat. Cook slowly until crispy, then drain on paper towels and set aside.
- Cook Pasta: Cook spiral pasta according to package instructions. Drain and rinse under cold water to stop cooking and cool the pasta for salad.
- Combine Ingredients: In a large mixing bowl, add the cooled pasta, shredded chicken, shredded zucchini, chopped tomatoes, cooked bacon, shredded cheddar cheese, and prepared ranch dressing. Mix until everything is evenly combined.
- Chill Salad: Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours before serving to allow flavors to meld and the salad to chill thoroughly.
Notes
- Rinsing cooked pasta in cold water stops the cooking process and keeps it from sticking together, essential for cold pasta salads.
- Use a large mixing bowl to combine ingredients easily, then transfer to a serving dish after chilling if desired.
- Start cooking bacon in a cold skillet to ensure even rendering and crispiness.
- If using raw chicken, verify it reaches 165°F internally for food safety.
- You can substitute buttermilk with milk mixed with a tablespoon of vinegar or lemon juice if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg
