Chicken Bacon Ranch Pasta Salad

This chicken bacon ranch pasta salad recipe is super easy to make and is always a "go back for seconds" kind of dish! It makes the perfect side dish to bring to an outdoor party or bbq. The recipe amounts can easily be cut down to make just a few servings, or go all in and make the whole recipe if you are feeding a crowd. 

The recipe makes about 15 cups of pasta salad, which completely fills one disposable half pan.  

Suggested Kitchen Tools for Pasta Salad

• Pressure Cooker or a Large Pot for boiling pasta
• Large Spoon for mixing
• Large Mixing Bowl 
• Serving Bowl
• Sharp Knife
• Cutting Board

Ingredients & Substitutions

The great thing about pasta salad is how customizable it is. You can use many different combinations of ingredients to make the pasta salad exactly how you want it.

Pasta

The type of pasta that you use is a personal preference and there are many to choose from. I like to use a smaller pasta that compliments the other ingredients in size with this recipe.

I tried this recipe with rotini pasta and I just didn't think the shape was right for the other ingredients. What you use is completely up to you, just keep in mind that different pasta cooks at different times so adjust your timing accordingly. 

I enjoyed the small shells in this pasta salad because it kept all the ingredients to about the same size, making eating the chicken bacon ranch pasta salad very enjoyable!

Chicken & Bacon

I used both chicken and bacon in the recipe, hence the name, chicken bacon ranch pasta salad. However, you can change this any way you like. The amounts you add are also up to you; the recipe is simply a guideline based on what I found to be a good ratio of the meat for the best texture and flavor for a pasta salad.

The ratio of pasta is much greater than the ratio of chicken or bacon. If you wanted to make more of a chicken pasta salad, meaning more chicken than pasta, then I would only use 4-6 ounces of the pasta and increase the amount of chicken you use. You will probably need the same amount of dressing, but go by taste and texture. 

I always use leftover chicken in this recipe, usually from a baked chicken. I primarily use the chicken breast, but you can use dark meat or a combination of the two.

This is a great salad to make with leftover rotisserie chicken. Just adjust the ingredients according to how many cups of leftover chicken you have. 

Any kind of chicken will work in this recipe as long as it is cooked. While, technically, you could cube up chicken breast and pressure cook it with the pasta, you may not be happy with the look of it. I considered doing this myself and then thought about the particles that are usually left after pressure cooking chicken and decided against it. 

If you are going to be cooking chicken breasts for this recipe, I recommend sous vide as the cooking technique for the most tender chicken. You can also grill it or bake it in the oven, just be sure not to overcook it or it will be pretty dry in the pasta salad. 

I use homemade bacon bits in this recipe made from strips of thin smoked bacon. I really recommend cooking the bacon this way for this recipe because you will end up with less fatty pieces of bacon in your pasta salad. The crispy bacon provides a great texture in the salad. Here is the recipe: Homemade Bacon Bits

You can also use well-cooked bacon that is crumbled. If you are in a pinch, you can use store-bought bacon bits, but they aren't as good in my opinion. 

If you want to make this meatless, you can omit them both. You will definitely need to add some extra seasoning, especially salt because the bacon does add quite a bit of flavor to the pasta salad.

Vegetables

I used a combination of peas, cucumbers, and red onion as my vegetable choices, but you can change this up however you want.

When using peas, you want to use frozen peas or fresh peas that have been blanched.

The diced red onions can be omitted or switched to a white or yellow onion or chopped green onions. The onions do add flavor and crunch, so omitting them all together will change the recipe.

The fresh cucumber adds a delightful freshness to the pasta salad, but it is optional.

Seasonings & Dressings

This pasta salad uses a homemade creamy ranch dressing that is light and fresh tasting, but you can use your favorite ranch dressing if you don't want to make your own.

I also use homemade ranch mayo in this recipe. Combining the two gives the best flavor and results in a really creamy pasta salad.

You can certainly use all ranch dressing or all mayo and a packet or two of ranch seasoning. Sour cream is another option to add some additional tang.

The total amount of dressing/mayo I used in this recipe is 2 cups, but you might need more or less, so adjust the amount to your personal taste.

If you aren't quite getting the kick of ranch flavor you want, consider adding some additional dried dill, onion powder, and/or garlic powder to the pasta salad.

How to Make Chicken Bacon Ranch Pasta Salad

The great thing about chicken bacon ranch pasta salad and most pasta salads is the ability to make it ahead of time. You can prep all of the ingredients a day or two before you want to serve it and then quickly mix it all together about 30 minutes before serving.

Mise En Place (prep for recipe)

The following prep can be done a day or two before you want to make the pasta salad.

• Cook the chicken
• Make the ranch dressing
• Make the bacon bits

You can also use leftover chicken and store-bought ranch dressing. I really recommend making your own bacon bits, though; store-bought are not nearly as good!

Cook the Pasta

It is up to you how you want to cook the pasta and you can do this a day in advance, but I recommend adding the frozen peas and about ¾ cup of ranch dressing to the warm pasta before refrigerating it.

My preferred method is to pressure cook the pasta in my Ninja Foodi Pressure Cooker and Air Crisper. One of the cooking tasks that I do not like doing is draining pasta, so this avoids that!

Pressure Cooking the Pasta

Please refer to the ingredients and substitutions section for the timing of different pastas. Referenced below is the liquid amount and timing for small shell pasta.

Add the pound of pasta to the inner pot of your pressure cooker. Add in just enough water to cover the pasta. In the Ninja Foodi this was 5 cups of water.

Add ½ teaspoon of salt.

Put the pressure lid on and turn the valve to seal. Pressure cook on high for 2 minutes. When the time is up, do an immediate release.

After the pin drops, open the lid and stir the pasta. You shouldn't have much liquid left at all. I would drain you if you have more than ¼ cup of liquid.

Stove Top Pasta Directions

Fill a large pot with water and bring the water to a boil over high heat. Add 1 Tablespoon of sea salt or kosher salt for 16 cups of water once the water starts to boil. Stir.

Add the pasta to the boiling water, stir and cook according to the package instructions plus add 1-2 minutes. For pasta salad, you don't necessarily want the pasta al dente (with a slight chew) and the package instructions are usually to cook it al dente.

Drain the pasta from the water.

Refrigerate

Immediately after the pasta is cooked, add the frozen peas, cooked chicken, red onion, and ¾ cup of ranch dressing. Stir well to combine ingredients.

You can refrigerate the pasta in the pot it was cooked in or transfer it to a large bowl, half pan, or shallow tray. Refrigerate for 4 hours or until completely cool.

Finish the Pasta Salad

The day you want to serve the pasta salad, remove it from the fridge and add in the diced cucumber, remaining ¾ cup of ranch dressing, and ½ cup of homemade ranch mayo.

If you don't want to make your own homemade ranch mayo, use regular mayo and mix with the seasonings below.

Mix everything together really well and taste for seasonings. I usually add about 1 teaspoon of salt, but this will depend on the type of ranch dressing you use and your personal preference.

Refrigerate covered until ready to serve.

Serving Chicken Bacon Ranch Pasta Salad

Just before serving, taste for seasonings and add more to taste.

Add in the bacon bits and stir. Or, you can leave the bacon bits on top and let them get mixed in as people dig in.

Enjoy!

Storage Instructions

How to Store Leftover Chicken Bacon Ranch Pasta Salad

This pasta salad is made with perishable ingredients and should not be left out at room temperature for longer than 2 hours.

Refrigeration

Place the leftovers in a bowl and cover with plastic wrap or use a container with a lid.

Refrigerate for up to 3 days for maximum freshness. After 3 days the pasta salad tends to get too runny. It is safe to eat for up to 5 days.

Freezer

While technically you can freeze any food, I do not recommend freezing the pasta salad.

The texture will be very different when thawed and the pasta salad will be very runny.

Party Style Side Dish Recipes!

Pasta salad is one of those go-to sides to make for a crowd because it is inexpensive and has so many variations!

Here are some other pasta salad and side dish ideas that are great for parties and potlucks.