This chicken bacon ranch pasta salad! We are taking a classic combo and turning it into a cold pasta salad perfect for a summer day, or really, whenever you want it!
It’s loaded with al dente pasta, shredded chicken, crispy bacon, fresh veggies, and herbs. And to finish it off, we have a creamy ranch dressing with jalapenos that uses greek yogurt instead of mayonnaise to lighten up this recipe and to add the perfect amount of spice.
Never Miss a Recipe!
Get new recipes like this delivered to your inbox.
The fun thing about this chicken pasta salad is that it can be a side dish or a full meal. A couple of servings are packed with enough protein and veggies, along with carbs and healthy fats, for a balanced meal. It’s great for meal prep at the beginning of the week or bringing it to a potluck to enjoy as a side dish!
Why you’ll love this chicken bacon ranch pasta salad recipe
- jalapeno ranch dressing – if you love a little spice, this is for you! It takes this pasta salad up a notch.
- macro-balanced – we have protein from the chicken and pasta, carbs from the pasta, healthy fat from the bacon and dressing, and fiber from the veggies and pasta.
- it can be a side dish or a main dish, thanks to the protein content!
Is pasta salad healthy?
Pasta salad can be a healthy dish, depending on how it’s made. It usually contains veggies, which contain micronutrients and fiber. That being said, it can be high in fat due to the amount of dressing used, which can add calories easily, and it is also usually low in protein. Of course, it can be enjoyed in moderation, but it’s something to think about if you have specific goals.
But this pasta salad recipe makes a delicious and healthy addition to one’s diet! We added lots of chicken for protein, and the dressing is made with greek yogurt.
Ingredients
- pasta – I used fusilli, but most kinds will work.
- shredded chicken
- bacon
- cherry tomatoes
- green onion
- corn
- avocado
- fresh dill
- homemade jalapeno ranch – a mix of greek yogurt, sour cream, jalapenos, and fresh herbs.
- salt and pepper
How to make chicken bacon ranch pasta salad
- Make the pasta according to the package instructions. Once al dente, drain and give it a quick rinse with cold water to stop the cooking process. Set aside to cool.
- While the pasta cooks, make the bacon. Heat a large pan over medium heat and add bacon and a sprinkle of pepper. Cook for 4-5 minutes, flip, and cook for another 4-5 minutes until crispy. You might have to do this in a few batches, depending on how big your pan is. Once it is done, add to a paper towel-lined plate to let cool. Once cooled, crumble with your hands.
- While the bacon cooks, make your jalapeno ranch sauce.
- Char your corn. Place the corn directly over a gas burner and light to medium heat. Cook 2-3 minutes per side or until slightly charred (mine took about 6 minutes). Remove from the heat, let cool for a minute or two, and slice kernels away from the cob. If you don’t have a gas burner, you can also do this on a grill.
- Mix. Add cooked pasta (once it has cooled), chicken, bacon, tomatoes, charred corn, avocado, green onion, dill, ranch, and salt and pepper to a large bowl. Stir well to combine. Adjust according to taste.
- Enjoy!
How to make shredded chicken
We usually have shredded chicken in our house at all times. It makes for super-easy meals during the week. My go-to way recently is the Instant Pot, but you can also make it in the slow cooker or on the stovetop.
- Instant Pot – pour water or broth into your pressure cooker to cover the bottom. Add chicken breasts and season with salt and pepper. Close the lid and make sure it is locked and the valve is set to seal. Set on manual mode for high pressure for 13 minutes. The amount of time will depend on how thick your breasts are. Let pressure release naturally or turn the valve to venting for quick pressure release. Remove and add to a bowl and shred with 2 forks.
- crockpot – pour water or broth into your slow cooker to cover the bottom. Add chicken breasts and season with salt and pepper. Cook on low for 6-8 hours or high for 3-4 hours. Remove and add to a bowl and shred with 2 forks.
- stovetop – add chicken to a large pot. Cover with 1 inch of water. Bring to a boil and then reduce to a simmer. Let simmer for 10-16 minutes or until internal temperature reaches 165 degrees. Remove and add to a bowl and shred with 2 forks.
Meal prep chicken bacon ranch pasta salad
This chicken pasta salad recipe is easy to prep in advance, whether you are making it for a potluck or to have on hand for the week. I actually prefer it prepped a little in advance, as it allows the flavors to come together more!
Here are a few suggestions for prepping this salad:
- partial prep – cook your pasta and chicken and allow them to cool. In addition, cook your bacon and char your corn. Store everything in separate containers in the fridge. Make the ranch dressing and store it in a jar in the fridge. When you are ready, chop up your veggies and herbs, and mix everything in a large bowl.
- full prep – follow the directions as written. The avocado will start to brown after a couple of days, but it will still taste the same.
How long is pasta salad good for in the fridge?
Leftover pasta salad will last up to 4 days in a tightly sealed airtight container in the refrigerator. As it sits, the veggies will lose some of their crunch.
Can you freeze pasta salad?
While you can freeze pasta salad, I would not recommend freezing this recipe due to the fresh veggies and dressing, as they will change texture. The pasta can also get mushy once frozen and defrosted.
Substitutions and additions
- pasta – any type of pasta will work (penne, elbow, rotini…). I like fusilli as it has a good surface area to soak up the sauce. If needed, opt for gluten-free pasta to make this salad gluten-free.
- shredded chicken – homemade, store-bought rotisserie chicken, or grilled chicken will work. Chicken breasts or chicken thighs will work.
- bacon – to lighten it up, feel free to use turkey bacon instead.
- green onion – diced red onion will work instead, the flavor will just be stronger.
- corn – if you cannot find fresh, you can use frozen corn that has been defrosted. You won’t be able to char it though.
- fresh dill – parsley will work instead.
- jalapeno ranch – you can use a store-bought ranch dressing instead of making it at home.
And here are some additions you can add:
- veggies – add in more veggies if you like. Cucumbers, diced bell peppers, or even carrots would be delicious.
- cheese – diced sharp cheddar cheese or provolone would be delicious.
More pasta salad recipes
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chicken Bacon Ranch Pasta Salad
ingredients
- 8 ounces fusilli pasta
- 3 cups shredded chicken (12 ounces)
- 4 pieces bacon
- 2 cups cherry tomatoes, halved (300 grams)
- 1/2 cup diced green onion
- 1 ear corn, shucked
- 1 large avocado, diced (150 grams)
- 1/4 cup dill, chopped
- 3/4 cup jalapeno ranch
- salt and pepper, to taste
- for topping – fresh dill, lemon juice…
instructions
- Make the pasta according to the package instructions. Once al dente, drain and give it a quick rinse with cold water to stop the cooking process. Set aside to cool.
- While the pasta cooks, make the bacon. Heat a large pan over medium heat and add bacon and a sprinkle of pepper. Cook for 4-5 minutes, flip, and cook for another 4-5 minutes until crispy. You might have to do this in a few batches, depending on how big your pan is. Once it is done, add to a paper towel-lined plate to let cool. Once cooled, crumble with your hands.
- While the bacon cooks, make your jalapeno ranch sauce.
- Char your corn. Place the corn directly over a gas burner and light to medium heat. Cook 2-3 minutes per side or until slightly charred (mine took about 6 minutes). Remove from the heat, let cool for a minute or two, and slice kernels away from the cob. If you don’t have a gas burner, you can also do this on a grill.
- Mix. Add cooked pasta (once it has cooled), chicken, bacon, tomatoes, charred corn, avocado, green onion, dill, ranch, and salt and pepper to a large bowl. Toss well to combine. Adjust according to taste.
- Enjoy!
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
Get My Guide On
How to Build a Balanced Plate
No recipe, no problem! Learn the key factors to build a balanced plate for sustainable eating and to fuel your body to support your activity, goals, and lifestyle.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.