Get ready to fall in love with this creamy Chicken Bacon Ranch Pasta Salad—loaded with flavour and guaranteed to steal the show at your next BBQ, family feast, or even a busy weeknight dinner... ready in just 25 minutes!
One of the best things about this pasta salad is how easy it is to prep ahead—just get everything ready, then toss it all together with the dressing right before serving.
My tortellini pasta salad with pesto is another vibrant Italian-inspired option, bursting with fresh basil flavour. And if you're after something ultra creamy and crowd-pleasing, my mayo-based pasta salad is a winner with any meal. Don’t forget to add my creamy pesto potato salad to the mix—it’s always a hit at get-togethers!
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 25 minutes, this easy pasta salad recipe is a great option for those busy days when you need something tasty but fuss-free.
- Full of Flavour – The smoky bacon, juicy chicken, and creamy ranch dressing make every bite a delight.
- Great for Meal Prep – Make it ahead of time and store it in the fridge for an easy grab-and-go meal.
- Versatile – Easily adaptable to suit your preferences with different veggies or protein options.
Salad Ingredients
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Pasta – Bow-tie or spirals work best as they hold the dressing well and add a great texture.
- Cooked chicken breast or thigh – A great way to use leftover chicken or BBQ rotisserie chicken for extra convenience.
- Ranch dressing—The star of the dish, store-bought ranch dressing adds creaminess and flavour to every bite.
How To Make Chicken Bacon Ranch Pasta Salad
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to the packet instructions until it’s just al dente. Drain the cooked pasta and rinse it under cold water to cool it down and prevent sticking. Set aside.
- Step 2: Heat a frying pan over medium heat and add the diced bacon. Cook until crispy and golden brown, stirring occasionally to ensure even cooking. Once done, transfer the bacon to a plate lined with paper towels to drain any excess oil.
- Step 3: In a large mixing bowl, combine the cooled pasta with the crispy bacon, diced chicken, red onion, cherry tomatoes, cucumber, green capsicum, and grated cheese.
- Step 4: Add ¾ of the dressing and toss all of the ingredients together until well-coated.
Sprinkle over a little extra bacon and cheese.
Storage & Meal Prep
- Refrigeration & Freezing: Store leftovers in an airtight container in the fridge for up to 2 days. Not suitable for freezing.
- Make Ahead: Prepare everything beforehand, but add the dressing just before serving for the best texture.
Serving Suggestions
- Serve as a standalone main course for lunch or dinner.
- Pair with a crusty bread roll for a more substantial meal.
- Enjoy as a side dish at your next BBQ, picnic, or family gathering.
Recipe Tips & Variations
- Type of Pasta: Bow-tie (farfalle) or spirals work well, but penne or macaroni are great alternatives. Be sure not to overcook the pasta to keep it tender yet firm.
- Chicken Options: Use leftover roast chicken, rotisserie chicken, or quickly pan-fry some chicken breasts or chicken strips for this recipe.
- Extra Add-Ins: For extra flavour and texture, try adding avocado, black olives, shredded lettuce, or even corn.
- Make It Lighter: Swap out the full-fat ranch for a light version, or mix half ranch and half Greek yogurt for a healthier dressing or for personal preference.
- Cheese Options: Swap cheddar for mozzarella, parmesan cheese, or feta for a different flavour twist.
Chicken Bacon Ranch Pasta Salad FAQs
Yes! You can prepare all the ingredients in advance and store them separately in the fridge. Mix everything together with the dressing just before serving to keep it fresh.
This salad can be stored in an airtight container in the fridge for up to 2 days. Just stir it the next day before serving.
Absolutely! Caesar dressing, honey mustard, or a simple homemade vinaigrette are great alternatives if you want to switch things up.
You can mix in whatever veggies you like! Add diced avocado, shredded carrots, corn, or even spinach or rocket for extra colour and nutrition.
Yes, while it’s traditionally served at room temperature or chilled, you can serve it slightly warm if preferred. Just add the pasta salad dressing last to keep the flavours balanced.
Related Recipes
For more easy salad recipes, check out these tasty summer salads, which are always popular. Any leftover pasta salad makes a delicious lunch the next day, too!
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Chicken Bacon Ranch Pasta Salad
Ingredients
- 300 g uncooked pasta bow tie pasta or spirals
- 300 g streaky bacon diced
- 350 g cooked chicken breast or thigh, diced
- ¼ red onion finely diced
- 200 g cherry tomatoes halved
- 1 cucumber diced
- 1 green capsicum diced (green peppers)
- 1 cup cheese cheddar or tasty, grated
- 1 cup (240ml) ranch dressing
Instructions
- Cook the pasta according to the packet directions until just al dente. Run the pasta under cold water and strain well.
- Cook the bacon in a frying pan until crispy. Set aside on paper towel to remove any excess oil.
- Place the pasta into a large mixing bowl.
- Add the crispy bacon, diced chicken, red onion, cherry tomatoes, cucumber, green capsicum and grated cheese. Mix until well combined.
- Pour over ¾ cup of the ranch dressing and mix to combine.Taste the salad and add the remaining dressing if desired.Season with salt and pepper.
Notes
- Pasta - I like to use bow-tie pasta. However, spirals or penne also work well. Cook the pasta until just al dente (do not overcook).
- Chicken - This recipe is a great way to use up leftover cooked chicken! Alternatively, you can use a cooked rotisserie chicken or pre-cooked chicken breast.
- Versatile - Mix and match with your favourite vegetables! Try substituting the red onion with spring onion, add some diced avocado, shredded lettuce or black olives, or use a different coloured capsicum (peppers).
- Make it look even more impressive by reserving a small amount of bacon, cheese, tomatoes, cucumber and red onion to sprinkle over the top!
- Serve at room temperature - This salad is best served at room temperature as the dressing remains creamy. If storing in the fridge, bring the salad to room temperature before serving.
- Store - Store the salad in an airtight container in the fridge for up to two days.
- Freezing - This salad is not suitable for freezing.
Lucy says
This is our go-to dinner on busy weeknights!