This chicken bacon ranch pasta salad is creamy, savory, and packed with rotisserie chicken, crispy bacon, sharp cheddar cheese, green onions, and ranch dressing. It comes together in under 30 minutes, making it a great pasta salad recipe for cookouts, potlucks, easy lunches, or a simple main dish.
Cold pasta salads are one of my favorite ways to make a meal feel done without much effort. This bacon ranch pasta salad recipe uses simple ingredients, a creamy ranch dressing, and pasta, all tossed together in one large bowl.
For more delicious pasta salad recipes, try my Lemon Feta Orzo Salad or my Creamy Italian Shrimp Pasta Salad.
Jump to:
Shortcut Notes
- Rotisserie chicken: Rotisserie chicken is the shortcut ingredient that keeps this easy chicken bacon ranch pasta salad quick, filling, and low-effort.
- Easy ranch: A ranch dressing mix gives the salad creamy ranch dressing flavor without measuring a bunch of seasonings.
- Make-ahead friendly: This cold pasta salad tastes even better after it chills, so it is great for parties, meal prep, and busy days.
Ingredient Breakdown
- Rotini pasta: Rotini holds the creamy ranch dressing well, but another short type of pasta works too.
- Rotisserie chicken: A shortcut cooked chicken option that keeps prep simple. Leftover rotisserie chicken, grilled chicken, baked chicken, or diced chicken breast all work.
- Sharp cheddar cheese: Adds a bold, cheesy flavor that pairs well with the bacon and ranch.
- Bacon: Cooked bacon adds a salty crunch. Save some chopped bacon for garnish so the top stays crisp.
- Green onions: The white parts add mild onion flavor to the salad, and the green parts make a fresh garnish.
- Mayonnaise: Gives the dressing a creamy base and helps coat the pasta salad ingredients.
- Sour cream: Adds tang and lightens up the mayo-based dressing.
- Milk: Thins the dressing so it coats the cooked pasta evenly.
- Ranch seasoning packet: Adds the classic bacon and ranch flavor without pulling out several spice jars.
- Black pepper: Gives the salad a little extra savory flavor.
See the recipe card for quantities.
Instructions
Cook the rotini in salted water according to package directions. Drain and rinse under cold water.
In a large bowl, combine the cooked pasta, diced chicken, shredded cheddar, about three-quarters of the chopped bacon, and the white parts of the sliced green onions. Reserve the remaining bacon and the green parts of the onion for garnish.
In a small bowl, stir to combine the mayo, sour cream, milk, ranch seasoning, and black pepper.
Pour over the pasta salad and gently toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes before serving for best flavor.
Garnish with the remaining bacon and the dark green parts of the green onions just before serving.
Substitutions
- Rotini pasta: Use penne, bowtie pasta, shells, or elbow macaroni. Cook your pasta until al dente so it does not turn mushy.
- Rotisserie chicken: Use leftover chicken, grilled chicken, baked chicken, or diced chicken breast.
- Sharp cheddar cheese: Swap with Colby Jack, Monterey Jack, mild cheddar, or a shredded cheddar blend.
- Bacon: Use pre-cooked bacon crumbles, fully cooked store-bought bacon, or turkey bacon.
- Sour cream: Plain Greek yogurt is an easy swap.
- Milk: Use buttermilk for more tang, or add a little extra sour cream and thin with water as needed.
Behind the Recipe
I tested SO many versions of this to get the dressing just right. Bottled ranch lost its flavor. Greek yogurt was too thick. The best version was mayonnaise, sour cream, milk, and ranch seasoning because it coats the pasta well and holds up nicely after chilling.
My top tip is to cook the pasta until al dente. Overcooked pasta can get too soft once it is mixed and chilled.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes. Grilled chicken works well in this chicken ranch pasta salad and adds extra flavor.
Rotini is great because the dressing clings to the ridges. Bowties, cavatappi, and elbow macaroni are my next picks.
📖 Recipe
Chicken Bacon Ranch Pasta Salad
Equipment
Ingredients
- 12 ounces rotini pasta about 4 cups dry
- 2 cups rotisserie chicken diced
- 1 cup shredded sharp cheddar cheese
- 8 slices cooked bacon chopped, divided
- 3 green onions sliced (white and green parts separated)
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup milk
- 1 (1 ounce) packet ranch seasoning
- ½ teaspoon black pepper
Instructions
- Cook the rotini in salted water according to package directions. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, diced chicken, shredded cheddar, about three-quarters of the chopped bacon, and the white parts of the sliced green onions. Reserve the remaining bacon and the green parts of the onion for garnish.
- In a small bowl, stir to combine the mayo, sour cream, milk, ranch seasoning, and black pepper.
- Pour over the pasta salad and gently toss to coat. Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes before serving for best flavor.
- Garnish with the remaining bacon and the dark green parts of the green onions just before serving.
Notes
Nutrition
Food safety
- Keep the salad in the fridge until serving.
- Do not leave the pasta salad at room temperature for more than 2 hours.
- Use fully cooked chicken and fully cooked bacon before adding them to the salad.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
More Party Food Recipes
Looking for other recipes like this? Try these:
Carol Reddick says
Sounds savory and delicious!
Kelsey Smith says
I hope ya'll love my recipe. I tested so many versions of this until I got it just right. Enjoy!