Description
A flavorful and easy-to-make Chicken Ranch Pasta Salad combining tender fusilli pasta, crispy bacon, juicy grape tomatoes, and rotisserie chicken all tossed in a creamy ranch dressing. Perfect for a quick lunch, picnic, or potluck.
Ingredients
Scale
Pasta and Protein
- 3 cups uncooked fusilli pasta
- 5 strips bacon, cut into small pieces
- 2 cups cooked chicken (rotisserie chicken recommended)
Vegetables and Herbs
- 1/2 medium red onion, chopped
- 1 dry pint grape tomatoes, halved
- Fresh parsley, chopped, to taste (optional)
Dressing
- 1/2 cup ranch dressing (homemade or bottled)
Instructions
- Prepare the ranch dressing: If making your own ranch dressing, prepare it first and refrigerate until ready to use.
- Cook the pasta: Boil a large pot of salted water. Cook fusilli pasta according to package directions until al dente. Drain and rinse under cool water to stop the cooking process, then let drain thoroughly.
- Cook the bacon: While the pasta cooks, use kitchen shears to cut the bacon into small pieces and cook them in a skillet over medium heat until crispy. Drain excess grease.
- Prepare the salad ingredients: Chop the red onion, halve the grape tomatoes, chop parsley if using, and shred or chop the cooked chicken. Add all to a large salad bowl.
- Assemble the salad: Add the drained pasta and crispy bacon to the vegetables and chicken in the salad bowl.
- Toss with dressing and season: Pour the ranch dressing over the salad starting with 1/2 cup, tossing everything together. Adjust dressing quantity if desired. Season with salt and pepper to taste.
- Serve or chill: Serve immediately for a fresh taste or refrigerate to let flavors meld before serving.
Notes
- You can substitute the rotisserie chicken with any cooked chicken you prefer.
- Feel free to use bottled ranch dressing for convenience or make your own for fresher flavor.
- Chilling the salad before serving enhances the flavors and makes it a great make-ahead dish.
- Leftovers store well in the refrigerator for up to 3 days.
