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.

Easy Chicken Bacon Ranch Pasta Salad (Make-Ahead Friendly!)

Description

This creamy chicken bacon ranch pasta salad is packed with flavor and perfect for busy families, potlucks, or make-ahead lunches. Made with rotisserie chicken, turkey bacon, and ranch dressing, it’s a cold pasta salad recipe that everyone—even picky eaters—will love.

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

Optional Add-Ins:

Red onion
Black olives
Fresh dill or parsley
Seasonal vegetables (roasted corn, grilled squash, etc.)

Instructions

Cook the pasta according to package instructions. Drain and rinse under cold water.
Prepare the mix-ins: Dice chicken, crumble bacon, halve tomatoes, slice green onions.
Whisk dressing: In a bowl, combine ranch, mayo/Catalina (if using), and a bit of salt and pepper.
Eva’s Note: Chill the dressing first—helps the pasta keep its bite!
Assemble the salad: In a large bowl, combine pasta, chicken, bacon, veggies, cheese, and garlic (if using). Pour in dressing and toss to coat.
Chill: Cover and refrigerate for at least 1 hour, or overnight for best flavor.
Serve cold with extra ranch if needed.

Cook the pasta according to package instructions. Drain and rinse under cold water.
Prepare the mix-ins: Dice chicken, crumble bacon, halve tomatoes, slice green onions.
Whisk dressing: In a bowl, combine ranch, mayo/Catalina (if using), and a bit of salt and pepper.
Eva’s Note: Chill the dressing first—helps the pasta keep its bite!
Assemble the salad: In a large bowl, combine pasta, chicken, bacon, veggies, cheese, and garlic (if using). Pour in dressing and toss to coat.
Chill: Cover and refrigerate for at least 1 hour, or overnight for best flavor.
Serve cold with extra ranch if needed.

Notes

Make-Ahead Tip: This salad is even better the next day—just stir before serving and add a splash of ranch if it looks dry.
Kid Involvement: Let your little one sprinkle the cheese or help toss—Lily loves that part!
Flavor Boost: A touch of Catalina dressing gives it a sweet-tangy twist.
Seasonal Inspiration: In summer, try roasted corn and tomatoes; in fall, go for roasted squash and onion.
Dairy-Free Option: Use dairy-free ranch and omit cheese, or substitute with a plant-based version.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad, Side Dish
Method: No-cook (after pasta)
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 410
Sugar: 3g
Sodium: 720mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 20g
Cholesterol: 55mg

Keywords: chicken bacon ranch pasta salad, creamy pasta salad, kid-friendly potluck dish, cold pasta salad recipe, make-ahead ranch pasta