Description
This Chicken Ranch Pasta Salad is a creamy and satisfying dish that’s perfect for a quick lunch, a potluck, or a summer barbecue. It features tender chicken, crisp vegetables, and a flavorful ranch dressing, all tossed with pasta for a crowd-pleasing salad.
Ingredients
Units
Scale
For the Dressing:
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 cup ranch dressing
- 1/4 cup chives, chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta Salad:
- 10 ounces pasta (such as rigatoni, penne, or rotini)
- 6 slices bacon, chopped and fried
- 2 cooked chicken breasts, diced (about 2 cups)
- 1 stalk celery, chopped
- 1/4 cup sliced black olives
- 1 cup halved cherry tomatoes
Instructions
- Make Dressing: In a medium bowl, whisk together mayonnaise, sour cream, ranch dressing, chives, salt, and pepper. Cover and refrigerate until ready to use.
- Cook Pasta: Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
- Assemble Salad: In a large bowl, combine cooked pasta, bacon, chicken, celery, olives, and tomatoes. Add the prepared dressing and toss well to coat.
- Chill: Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- Bacon: Chop bacon before frying for easier cooking and faster preparation.
- Chicken: Use either white or dark meat chicken, or substitute with rotisserie chicken for convenience.
- Chilling: Chilling the salad enhances the flavors and allows the pasta to absorb the dressing.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-5 days. This salad does not freeze well.
Nutrition
- Serving Size: 1 Serving
- Calories: 450kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 20g
- Unsaturated Fat: 1g
- Trans Fat: 30g
- Carbohydrates: 2g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
