Description
This Chicken Bacon Ranch Pasta Salad is a delicious and satisfying dish that combines tender rotisserie chicken, crispy bacon, cheddar cheese, and fresh vegetables, all tossed in a creamy homemade ranch dressing.
Ingredients
Units
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
- 1 cup mayonnaise
- 3/4 cup buttermilk
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 350°F. Make Ranch dressing ahead by combining all the ingredients in a small bowl. Set aside.
- If using uncooked chicken: Season chicken with salt & pepper, drizzle with olive oil, then bake at 350°F for 30-45 minutes until internal temperature reaches 165°F. Cut chicken into small cubes.
- Cook bacon: Cook bacon pieces on medium-low heat until crisp.
- Cook pasta: Cook according to box directions, drain, rinse with cold water, and place in a large mixing bowl to cool.
- Assemble: Add chicken, shredded zucchini, tomatoes, cooked bacon, shredded cheddar, and ranch dressing to the pasta. Mix well to combine.
- Chill: Cover the salad with plastic wrap and refrigerate for 1-2 hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 810mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
