Description
A delicious and creamy Chicken Bacon Ranch Pasta Salad made with spiral pasta, rotisserie chicken, crispy bacon, shredded zucchini, tomatoes, and sharp cheddar cheese all tossed in a homemade ranch dressing. Perfect for a refreshing cold pasta salad served chilled.
Ingredients
Scale
Pasta Salad
- 12 ounce pack spiral pasta (Wacky Pack Veggie Spiral Pack recommended)
- 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 the oven: Set your oven to 350°F if you are cooking uncooked chicken. This step is optional if using pre-cooked rotisserie chicken.
- Make Ranch Dressing: In a small bowl, combine ranch dressing mix, mayonnaise, buttermilk, black pepper, paprika, and garlic powder. Stir well and set aside.
- Cook Chicken (if needed): Season uncooked chicken with salt and pepper, drizzle with olive oil, place in a baking dish, and bake in the preheated oven for 30 to 45 minutes until internal temperature reaches 165°F. Then cut into small cubes.
- Cook Bacon: Place diced bacon in a cold skillet and cook over medium-low heat until crisp. Drain on paper towels and set aside.
- Cook Pasta: Cook the spiral pasta according to package directions. Drain and rinse under cold water to stop cooking and keep the pasta loose. Transfer pasta to a large mixing bowl to cool.
- Combine Ingredients: Add the chopped rotisserie chicken, shredded zucchini, chopped tomatoes, cooked bacon, shredded cheddar cheese, and prepared ranch dressing to the bowl with the cooled pasta. Mix everything 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 the salad to chill.
Notes
- Rinsing the cooked pasta with cold water stops the cooking process and keeps pasta from sticking, making it perfect for cold pasta salads.
- Use a large bowl to mix the salad ingredients well and then transfer to a serving dish after chilling if desired.
- Starting bacon pieces in a cold skillet ensures even cooking and crispiness.
- If using pre-cooked chicken, skip the baking step to save time.
- This salad holds well in the fridge and can be made ahead a day in advance.
