Featuring crispy bacon, tender chicken and a creamy Greek yogurt-based homemade ranch dressing, this chicken bacon ranch pasta salad is a hit at summer cookouts and potlucks. Get my tips on how to ensure perfectly cooked pasta, avoid a dry salad and ways to customize it.
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If you've ever found yourself avoiding pasta salads at picnics and barbecues, fearing a gloopy mess drowning in mayo and oversized veggies, fear not - this recipe is here to rewrite that narrative.
Gone are the days of lackluster pasta salads relegated to the sidelines. Instead, with the right ingredients and a touch of creativity, this version steals the spotlight at any potluck spread (as does this Buffalo chicken edition) and here's why:
- Easy: This recipe uses simple ingredients and is a breeze to whip up, perfect for last-minute gatherings.
- Make Ahead: The kind of dish that wants to be prepared ahead, it tastes even better after sitting in the fridge for the few hours and giving the flavors time to meld.
- No Mayo: Unlike traditional pasta salads, this one skips the mayo (perfect if you're mayonnaise averse) yet is still creamy and satisfying, just like Greek Yogurt Egg Salad.
- Healthier: With its wholesome ingredients and variety of veggies (plus the ability to add more), this pasta salad offers a healthier option without compromising on taste.
- Delicious! Perfectly cooked tender pasta, juicy tomatoes and bacon, this salad is on point for both texture and flavor (as does this Pesto Chicken Pasta Salad).
The Ingredients
- Brown Rice Pasta- I typically use brown rice pasta but wheat pasta works as well. Choose a small bite sized shape such as rotini or fusilli.
- Chicken Breasts- You can use boneless, skinless chicken thighs as well or if you have some leftover cooked and diced or shredded chicken (such as rotisserie), you can use that.
- Bacon- If you'd prefer, you can use ½ cup of bacon bits instead.
- Cherry Tomatoes- Grape tomatoes will work, too. You can also use a large diced tomato but I find they release a lot of juice and can make the salad more watery.
- Carrots- Carrots + ranch dressing is my favorite flavor combo so carrots are a natural addition to this salad. I like to shred it so that you don't end up with big hard bites next to the soft pasta. Feel free to sub another veggie (such as cucumber) or leave it out.
- Green Onions- For a bit of freshness and bite. If you'd prefer a stronger onion flavor, you can use thinly sliced red onion instead.
- Ranch Dressing- You can use the Greek yogurt ranch dressing I have included in the recipe card (it takes about 5 minutes to whip up!) or simply use your favorite bottled kind.
The Method
1. Cook Chicken. Cook chicken breasts as per your preferred method. You can bake, grill or fry and dice. Or you can poach and shred. Alternatively, if you have leftover rotisserie chicken, you can use that.
2. Cook Bacon. Cook the bacon fully and move to a plate lined with paper towel to cool. Once cool, crumble into small pieces.
3. Mix Dressing (if using homemade). Stir together the ingredients for the Greek yogurt ranch dressing. Add water or milk one tablespoon at a time until you have reached a pour-able consistency.
4. Prepare Pasta. Bring generously salted water to a boil and add the pasta. Cook as per the package directions for 2-3 minutes longer than it says for al dente. See this post for tips on exactly how to prepare pasta for pasta salad.
Drain pasta, toss with olive oil and spread out onto a baking sheet for 5 minutes to cool slightly.
Add the pasta to a large mixing bowl and mix with ¼ cup of the ranch dressing. The pasta will soak up a bit of the dressing while it finishes cooling so for the best flavor, will will dress it twice (like we do in Greek yogurt potato salad).
5. Prep Veggies. While the partially dressed pasta finishes cooling, slice the tomatoes in half, shred the carrot and chop the green onions.
6. Mix. Add the vegetables, chicken, bacon and ½ cup of ranch to the bowl with the pasta and toss to combine. *I like to reserve about ¼ cup of the dressing to add just before serving.
7. Chill. For best flavor, I like to make this a couple of hours ahead and refrigerate it to allow the flavors time to blend.
8. Enjoy! Remove the salad from the fridge 15-30 minutes before serving so that the pasta softens a bit. Toss with the reserved dressing and serve.
Leftovers and Storage
Make Ahead:
- Up to 2 Days in Advance: Mix the ranch dressing and store in an airtight container in the refrigerator.
- Up to 1 Day in Advance:
- Cook the chicken and bacon and store in the refrigerator.
- Chop the vegetables and store in the refrigerator.
- Assemble the full salad and store in an airtight container in the refrigerator. Allow to come to room temperature for 20-30 minutes before serving.
To Store: Leftover pasta salad can be stored in the refrigerator for up to 4 days in an airtight container. This recipe is not freezer friendly.
Make it Your Own
- Add More Veggies: Mix in your favorite vegetables to boost the nutrition and add extra freshness and crunch.
- Cucumber
- Celery
- Corn
- Peppers
- Avocado
- Lettuce
- Arugula
- Spinach
- Include Cheese: Sprinkle in some crumbled goat cheese or grated Parmesan cheese for extra flavor.
- Make it Vegetarian: Swap out the chicken and bacon for a can or two of chickpeas or white beans.
- Southwest Twist: Use Santa Fe ranch dressing instead of traditional ranch and add corn, black beans and avocado.
Serving Ideas
- Summer BBQ Side: Pasta salad is a perfect side dish for summer barbecues or backyard cookouts. Serve it alongside burgers, smokies and more.
- Picnics and Potlucks: Thanks to it's nature of being served cold and being even better when it is made ahead, pasta salad is perfect for taking along on a picnic or contributing to a potluck.
- With Sandwiches: Serve it as a hearty side to a grilled cheese or BLT.
- Meal Prep: Portion the pasta salad into individual containers for easy grab-and-go lunches or dinners throughout the week.
- Or check out this list of What to Eat with Pasta Salad (36 Ideas!) for more options.
Choose a bite sized pasta with lots of nooks and crannies to hold dressing such as fusilli, penne, rotini, cavatappi (spirals) or conchiglie (shells).
Tips for The Best Pasta Salad
- Cook Pasta Correctly: Salt the water generously and cook pasta al dente (but not to mushy) for best flavor and texture.
- Choose Right Pasta Shape: Opt for bite sized and sturdy shapes like fusilli, spirals or penne.
- Dress Salad Three Times: Dress the warm pasta, dress when adding the remaining ingredients and then dress just before serving for best flavor and to avoid a dry salad.
- Don't Serve Directly from Fridge: The pasta will be hard if served straight out of the fridge so set it out about 20 minutes before serving to let it warm up just a bit. Don't leave it out for more than an hour though for best food safety.
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Recipe Card
Chicken Bacon Ranch Pasta Salad
Ingredients
- 1 lb chicken
- 8 slices bacon about ½ cup cooked and crumbled
- 12 oz pasta uncooked
- 2 cups cherry tomatoes sliced in half
- 1 carrot shredded
- ¼ cup green onions sliced
Ranch Dressing
- ¾ cup Greek yogurt full-fat for best flavor
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dill
- 1 teaspoon dried parsley
- ½ teaspoon fine sea salt
- ⅛ teaspoon ground pepper
- 2-3 tablespoon water or milk
Instructions
- Prepare chicken breasts by cooking as per your preferred method and then dice or shred.
- Cook the bacon fully and move to a plate lined with paper towel to cool. Once cool, crumble into small pieces.
- In a small bowl, stir together the ingredients for the Greek yogurt ranch dressing. Add water or milk one tablespoon at a time until you have reached a pour-able consistency.
- Bring generously salted water to a boil and add the pasta. Cook as per the package directions for 2-3 minutes longer than it says for al dente.Drain pasta, toss with olive oil and spread out onto a baking sheet for 5 minutes to cool slightly. Add the pasta to a large mixing bowl and mix with ¼ cup of the ranch dressing. The pasta will soak up a bit of the dressing while it finishes cooling so for the best flavor, will will dress it again when we add the other ingredients.
- While the partially dressed pasta finishes cooling, slice the tomatoes in half, shred the carrot and chop the green onions.
- Add the vegetables, chicken, bacon and ½ cup of ranch to the bowl with the pasta and toss to combine. *I like to reserve about ¼ cup of the dressing to add just before serving.
- For best flavor, I like to make this a couple of hours ahead and refrigerate it to allow the flavors time to blend.
- Remove the salad from the fridge 20-30 minutes before serving so that the pasta softens a bit. Toss with the reserved dressing and serve.
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