Chicken Bacon Ranch Pasta Salad

5 from 1 vote

Cold, creamy chicken bacon ranch pasta salad with tender rotini, crispy bacon, and chopped parsley. I love how the warm pasta absorbs the dressing perfectly.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 6 people

Course: dinner

Cuisine: American

Calories: 485

Ingredients Equipment Method Nutrition Notes

Ingredients

16 oz dry rotini pasta Holds the sauce perfectly
2 cups cooked chicken breast, chopped Leftover grilled poultry works well
8 slices thick-cut bacon Provides essential savory crunch
1 cup creamy ranch dressing Use a high quality brand
¼ cup fresh parsley, chopped Adds a bright herbaceous finish
1 teaspoon salt For boiling the pasta water

Equipment

1 Large pot For boiling pasta
1 Skillet For frying bacon
1 Large mixing bowl For assembling the salad
1 Wooden Spoon For folding ingredients

Method

Boil the rotini in heavily salted water to season the noodles until they are tender but firm to the bite.
Fry the thick cut bacon in a skillet over medium heat to render the fat until the strips are deeply browned.
Toss the warm drained pasta with a spoonful of dressing to build flavor directly into the noodles before cooling.
Fold the chopped chicken, remaining dressing, and half the bacon into the bowl so everything becomes evenly coated and glistening.
Chill the mixture tightly covered for one hour to meld flavors before garnishing with bright green parsley.

Nutrition

Serving: 240gCalories: 485kcalCarbohydrates: 42gProtein: 22gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 680mgPotassium: 310mgFiber: 2gSugar: 3gVitamin A: 150IUVitamin C: 4mgCalcium: 45mgIron: 1.5mg

Notes

If the mixture seems dry after chilling overnight, stir in two tablespoons of milk to restore the creamy texture instantly.

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