Chicken Bacon Ranch Pasta Salad
Servings: 10 servings
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
Bacon options: You can cook bacon in the oven at 400°F (200°C) for 15–20 minutes until crispy. For a shortcut, use pre-cooked bacon crumbles or fully cooked store-bought bacon.
Storage: Store chicken bacon ranch pasta salad in an airtight container in the refrigerator for 3 to 4 days. This salad is served cold, so there is no reheating needed. If the salad thickens in the fridge, stir in a splash of milk before serving this pasta salad. I do not recommend freezing this pasta salad. The creamy ranch dressing can separate, and the cooked pasta may become too soft after thawing. •
