Chicken Bacon Ranch Pasta Salad

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Chicken Bacon Ranch Pasta Salad

Chicken bacon ranch pasta salad is packed with shredded chicken, veggies, bacon, and pasta, and tossed with a homemade jalapeno ranch for the perfect kick. Serve this pasta salad as a side dish for BBQs and picnics, or as a full meal.

Course Main Course, Side Dish

Cuisine American

Keyword chicken bacon pasta salad, chicken bacon ranch pasta salad

Prep Time 10

Cook Time 25

Total Time 35

Servings cups

Calories 233kcal

Author Kelly Nardo

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