Chicken Bacon Ranch Pasta Salad

This simple and creamy Chicken Bacon Ranch Pasta Salad is flavour-packed with grated cheese, red onion, cherry tomatoes, cucumber and green capsicum!

5 from 1 vote

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Course: Dinner, Main Course, pasta, Salads

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: serves

Calories: 522kcal

Cost: $10

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.

RECIPE NOTES & TIPS

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.