Chicken Bacon Ranch Pasta Salad

My cold pasta salad recipe uses leftover tender pieces of chicken, crispy bacon, and summer veggies, all tossed in a zesty and creamy ranch dressing. This easy chicken bacon ranch pasta salad recipe is perfect to make ahead and share as a simple and refreshing main or side dish for summer!

📝 Ingredients

• 16 ounces small dried pasta (like fusilli or rotini)
• 6-8 strips thick-cut bacon (cooked and chopped (1/2 cup))
• 3 cups cooked chopped chicken (from leftovers or a rotisserie chicken)
• 1 cup grape tomatoes (or cherry tomatoes, halved)
• 1/2 cups chopped green onions
• 1 cup shredded sharp cheddar cheese
• 12 ounces thick ranch dressing
• 2 tablespoons lemon juice (or rice vinegar)
• Salt and pepper

👨‍🍳 Instructions

1. 1Set a large pot of salted water over high heat. Bring to a boil. Once the water is boiling, add the dried pasta and cook according to the package instructions. Be careful not to overcook the pasta; stop it when it reaches al dente. Then pour it in a colander to drain and allow it to cool.
2. 2Meanwhile, chop the cooked bacon, chicken, tomatoes, green onions, and shred the sharp cheddar cheese.
3. 3Set out a large bowl. Combine the cooled pasta, chicken, tomatoes, green onions and cheese. Pour the ranch dressing and lemon juice over the top. Gently toss well until all ingredients are coated in the dressing and well distributed. Taste, then salt and pepper if needed.
4. 4Cover the bowl and allow the pasta salad to chill for at least one hour, so the flavors have time to mix and mingle. Taste, then salt and pepper again if needed.