Chicken Bacon Ranch Pasta Salad
This post is sponsored by Duke’s Mayonnaise. All thoughts and opinions are my own.
This Chicken Bacon Ranch Pasta Salad is the game day MVP, and it is always the first bowl to get scraped clean. Tender pasta, juicy seasoned chicken, crispy bacon and sharp cheddar get tossed with crunchy veggies in the creamiest homemade ranch dressing.
The secret is the dressing. Duke’s Mayonnaise, sour cream, ranch seasoning, buttermilk, lemon and a little Dijon whisk together into a tangy, rich buttermilk ranch that coats every bite. Make it ahead, chill it, and bring it to every tailgate, potluck and cookout this season.
Why You’ll Love This Chicken Bacon Ranch Pasta Salad
- Crowd favorite: Chicken, bacon, cheddar and ranch is a combo everyone loves.
- Homemade ranch: Made with Duke’s for a creamy, tangy dressing that tastes so much better than bottled.
- Make-ahead friendly: It actually gets better after chilling in the fridge.
- Hearty enough for a meal: Serve it as a side or a filling lunch.
Chicken Bacon Ranch Pasta Salad Ingredients
Pasta
Fusilli, rotini, cavatappi or bowtie pasta all work great. Their twists and folds hold onto the creamy dressing.
Chicken
Seasoned with salt, pepper and garlic powder and cooked until golden, then chopped into bite-sized pieces.
Bacon and Cheddar
Cook the bacon until very crisp so it stays crunchy in the salad, and use freshly shredded sharp cheddar for the best flavor.
Veggies
Green bell pepper, cherry tomatoes, green onion and red onion add color, crunch and freshness.
Duke’s Buttermilk Ranch Dressing
Duke’s Mayonnaise, sour cream, ranch seasoning, buttermilk, fresh lemon juice and Dijon mustard make a creamy, tangy homemade ranch.
How to Make Chicken Bacon Ranch Pasta Salad
Step 1: Cook the Chicken
Season the chicken with salt, pepper and garlic powder, then cook it in a little olive oil over medium heat until golden and 165°F inside, about 5 to 7 minutes per side. Let it rest for 5 minutes, then chop.
Step 2: Cook and Cool the Pasta
Cook the pasta in well-salted water until just al dente. Drain, rinse under cold water, and let it cool completely so the dressing stays creamy.
Step 3: Whisk the Dressing
Whisk together the Duke’s, sour cream, ranch seasoning, buttermilk, lemon juice and Dijon until smooth.
Step 4: Combine
Add the cooled pasta, chicken, bacon, cheddar, green pepper, tomatoes, and red and green onion to a large bowl.
Step 5: Toss and Chill
Pour the dressing over everything and toss until evenly coated, saving about 1/4 cup of dressing if you are not serving it right away. Refrigerate for at least 30 minutes.
Step 6: Serve
Toss again before serving, loosening it with the reserved ranch if needed, and top with extra bacon, cheddar and green onion.
Carly’s Expert Tips
- Save some bacon. Add about 1/4 of the bacon right before serving so some stays extra crispy.
- Cool the pasta completely. Warm pasta melts the dressing and gets gummy.
- Reserve some dressing. Pasta soaks up dressing as it chills, so keep a little to loosen it before serving.
Make It Your Own
- Rotisserie chicken: Use chopped rotisserie chicken for a shortcut.
- Extra veggies: Add peas, cucumber or corn.
- Spicy: Add a dash of hot sauce to the ranch.
Make-Ahead and Meal Prep: Make the pasta salad up to 1 day ahead and keep it covered in the fridge. Toss with the reserved dressing and add the extra bacon right before serving.
What to Serve With Chicken Bacon Ranch Pasta Salad
This pasta salad is perfect with burgers, hot dogs, wings, sliders or anything off the grill, and it is a must on any game day or tailgate spread.
Storing
Store leftovers in an airtight container in the fridge for up to 3 days. Stir in a splash of buttermilk or a spoonful of Duke’s if it gets dry.
What People Ask About Chicken Bacon Ranch Pasta Salad
Can I make it the night before?
Yes. Keep a little dressing on the side to loosen it up before serving.
What pasta is best for pasta salad?
Short shapes with ridges or twists, like rotini, fusilli, cavatappi or bowties, hold the dressing best.
Can I use bottled ranch?
You can, but the homemade Duke’s buttermilk ranch is thicker, creamier and so much more flavorful.
Chicken Bacon Ranch Pasta Salad
Ingredients
Method
- Season chicken with salt, pepper, and garlic powder. Heat a little olive oil in a skillet over medium heat and cook until golden and the internal temperature reaches 165°F, about 5–7 minutes per side depending on thickness. Let rest for 5 minutes, then chop into bite-sized pieces.
- Cook the pasta in well-salted water until just al dente. Drain, rinse under cold water, and let cool completely.
- Whisk together the Duke’s, sour cream, ranch seasoning, buttermilk, lemon juice, and Dijon.
- Add the cooled pasta, chicken, bacon, cheddar, green pepper, tomatoes, and red and green onion to a large bowl.
- Pour the dressing over everything and toss until evenly coated. Reserve about 1/4 cup of dressing if you won’t be eating it right away.
- Refrigerate for at least 30 minutes.
- Toss again before serving. If the pasta has absorbed too much dressing, loosen it with the reserved ranch.
- Top with extra bacon, cheddar, and green onion.
