Description
A flavorful and hearty Chicken Club Pasta Salad combining perfectly cooked pasta, crispy bacon, tender chicken, fresh vegetables, and creamy ranch dressing. This no-cook cold salad is ideal for packed lunches, picnics, or easy weeknight dinners, offering a delicious blend of textures and flavors in every bite.
Ingredients
Units
Scale
Dry Ingredients
- 8 ounces pasta (rigatoni, shells, rotini, penne)
Meat & Dairy
- 12 slices bacon, cooked and crumbled
- 2 cups cooked chicken, chopped
- 1 cup cheddar cheese, 1/2-inch cubes
Vegetables
- 1 cup cherry tomatoes, halved
- 2 stalks celery, chopped
- 1 medium green bell pepper, chopped
Sauces & Condiments
- 1 cup Ranch dressing
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes, or until al dente. Drain the pasta and rinse with cold water to stop the cooking process and prevent sticking.
- Prepare the ingredients: Cook the bacon until crispy, then crumble. Chop the cooked chicken into bite-sized pieces. Halve the cherry tomatoes, chop the celery, and green bell pepper.
- Combine everything: In a large mixing bowl, add the cooled pasta, cooked bacon, chopped chicken, cherry tomatoes, celery, green bell pepper, and cheddar cheese. Pour in the Ranch dressing.
- Toss to coat: Mix thoroughly until all ingredients are evenly coated with the dressing. Adjust salt and pepper if desired.
- Serve: Chill for at least 30 minutes before serving to allow flavors to meld. Enjoy cold as a refreshing and filling salad.
Notes
- Salt your pasta water adequately. Think salty like the sea for flavorful noodles.
- Cook the pasta al dente to prevent mushiness in the cold salad.
- Rinse the pasta in cold water immediately after cooking to stop the cooking process and keep it firm.
- Add salt only after mixing, as the salad ingredients already contain salt from the bacon, cheese, chicken, and dressing.
- This salad keeps well in the fridge for up to 5 days, making it perfect for meal prep. Do not freeze, as texture may degrade.
Nutrition
- Serving Size: 1/6 of the salad (about 250g)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg
