Easy Chicken Bacon Ranch Pasta Salad

Name: Easy Chicken Bacon Ranch Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz short pasta (rotini or bowtie); 2 cups cooked chicken breast, diced (rotisserie chicken works great); 8 strips turkey bacon, cooked and crumbled; 1 cup cherry tomatoes, halved; ¾ cup ranch dressing; ¼ cup mayo or Catalina dressing (optional); 1 cup green onions or chives, sliced; 1½ cups shredded cheese (Colby Jack or sharp cheddar); 1 garlic cube or 1 clove minced garlic (optional); Salt & pepper to taste; Red onion; Black olives; Fresh dill or parsley; Seasonal vegetables (roasted corn, grilled squash, etc.)

Posted on May 9, 2025 by Eva

Close-up of creamy chicken bacon ranch pasta salad with rotini pasta, diced chicken, crispy turkey bacon, cherry tomatoes, shredded cheese, and green onions on a white plate

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This creamy chicken bacon ranch pasta salad is the ultimate potluck side dish or quick meal. Packed with flavor, it’s make-ahead friendly and kid-approved!

A Family Favorite Chicken Bacon Ranch Pasta Salad

The first time I brought this chicken bacon ranch pasta salad to a neighborhood block party, I didn’t expect it to disappear that fast. But by the time I’d made my way back from chasing Emma and her scooter down the sidewalk, the bowl was nearly empty. One neighbor even asked if I had “that kid-friendly potluck dish with the bacon” recipe printed out!

It’s the kind of creamy pasta salad that hits all the right notes—savory, a little tangy, full of texture, and oh-so-easy to toss together. And yes, it’s make-ahead friendly, which means I can prep it in peace while the kids are at school and just pull it out when everyone’s hungry.

Lily always helps with this one. She’s in charge of sprinkling the cheese and gently tossing everything together—her calm, careful energy makes the whole thing feel like a little ritual.

Ingredients You’ll Need

Chicken bacon ranch pasta salad ingredients

Here’s what we mix into our creamy chicken bacon ranch pasta salad. Don’t be afraid to make it your own—we’ve tried versions with roasted corn, black olives, and even leftover grilled zucchini. But this version? This is the classic that always wins hearts.

● 8 oz short pasta (rotini or bowtie work beautifully)
● 2 cups cooked chicken breast, diced (we love using rotisserie chicken on busy nights)
● 8 strips turkey bacon, cooked and crumbled
Eva’s Note: We don’t eat pork, so turkey bacon keeps this recipe family-friendly without sacrificing crunch!
● 1 cup cherry tomatoes, halved
● ¾ cup ranch dressing
● ¼ cup mayo or Catalina dressing (optional twist—adds a hint of sweetness)
● 1 cup green onions or chives, sliced
● 1½ cups shredded cheese (Colby Jack or sharp cheddar are our favorites)
● 1 cube garlic (optional—fresh minced or frozen Dorot cube)
● Salt & pepper to taste

Optional Add-Ins:

● Red onion
● Dill or parsley
● Black olives (Lily’s idea!)
● Seasonal veggies: roasted corn in summer, squash in fall

How to Make Chicken Bacon Ranch Pasta Salad

This cold pasta salad recipe comes together in about 30 minutes and holds up wonderfully in the fridge. Here’s how we do it step by step:

Cook the pasta according to package directions. Drain and rinse under cold water to stop the cooking.
Chop the chicken and crumble the cooked turkey bacon. Slice your green onions and halve the cherry tomatoes.
In a small bowl, whisk together the ranch dressing and mayo/Catalina, if using. Add a pinch of salt and pepper.
- Eva’s Note: Chill dressing first! An Italian home cook once told me that cold dressing helps the pasta keep its bite—it really does make a difference.
In a large mixing bowl, combine the pasta, chicken, bacon, tomatoes, green onions, cheese, and garlic (if using).
Pour in the dressing and toss gently until everything is evenly coated. Adjust seasoning to taste.

Lily loves sprinkling the cheese—gets her giggling every time.

Let the salad chill for at least 1 hour before serving, or overnight if you’re prepping ahead.

➡️ For another protein-packed twist, check out our high-protein pasta salad.

Seasonal Add-Ins and Serving Suggestions

One of the best things about this salad is how easily it adapts to whatever’s in season—or in your fridge.

● Summer: Toss in fresh roasted corn and cherry tomatoes.
Emma once brought me roasted corn from her school garden—it became our new favorite version.
● Fall: Add roasted butternut squash and a pinch of cinnamon or smoked paprika for warmth.
● Spring: Try peas, radishes, or chopped asparagus.
● Leftovers: Grilled zucchini, bell peppers, or even roasted sweet potatoes are delicious here.

This salad shines at potlucks, BBQs, lunchboxes, or even weeknight dinners when you just can’t deal with the stove.

FAQ about Chicken Bacon Ranch Pasta Salad

What is chicken bacon ranch made of?

Chicken, crispy bacon, ranch dressing, and cooked pasta form the base of this creamy salad. Some families like to add tomatoes, onion, or shredded cheese for extra flavor and texture.
Emma swears by the cherry tomatoes for crunch—and color “like party confetti,” she says.

How long is chicken bacon ranch pasta salad good for?

Store leftovers in an airtight container in the fridge for up to 5 days. Stir in a little extra ranch before serving to freshen it up.
It’s my favorite next-day lunch—straight from the fridge, usually while answering emails or sneaking in a quiet moment.

Can you make pasta salad the night before?

Yes! In fact, it often tastes better the next day because the flavors have time to blend. Just give it a toss and add a splash of ranch if it looks dry.
Perfect for prepping the night before a busy Saturday picnic or Sunday church lunch.

Thanks for being here, friend. I hope this chicken bacon ranch pasta salad becomes a regular in your recipe rotation—just like it did in ours. Whether you’re feeding a crowd or sneaking a bowl in the kitchen before dinner, this dish always hits the spot.

With love and leftover dressing on my apron,
— Eva

Printable Recipe : Chicken Bacon Ranch Pasta Salad