Be sure to try my Italian Pasta Salad and my Ambrosia Salad recipes next!
Chicken Pasta Salad
My absolute favorite thing about this Chicken Pasta Salad recipe is that it has everything you could want in a meal, but works perfectly as a side dish as well. We love keeping a bowl of this in the fridge to pull out and munch on throughout the day during the summer, and it’s always a huge hit at BBQ’s! Get this: The chicken is marinated first, and then seared in bacon drippings to form a golden outer crust, which makes it super flavorful. And throughout that flavorful pasta are bites of crispy bacon along with juicy tomatoes, bell peppers, and cheddar cheese. (And there are tons of add-on ideas, more on that below.) Bonus: You can use any kind of salad dressing for this. I use Italian, but Ranch, Caesar, or Greek dressing works well too.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Fry the bacon slowly over low heat until crispy on each side. Set aside and chop once cooled. Reserve 2 tablespoons bacon drippings. Meanwhile, marinate the chicken in your dressing of choice for 20 minutes at room temperature. Sear in bacon reserved drippings to form a golden crust on each side. Let it rest for 10 minutes, then cut into bite-sized pieces.
Cook the pasta to al dente according to package instructions. Drain and drizzle with a little olive oil, let cool. Transfer to a large bowl and toss with 1/4 cup dressing. Add the chicken and toss with another 1/4 cup dressing.
Add the tomatoes and bell peppers, and toss with 1/4 cup dressing. Add 1/2 of the cheese, and 1/2 of the bacon and toss to combine. Top with remaining bacon and cheese. Serve immediately or chill for up to 6 hours prior to serving. See below for a longer make-ahead method.
Make Ahead Method
This pasta salad can be assembled up to 12 hours ahead of time, although I would wait on adding the cheese until just before serving. Note: The pasta will absorb a lot of the dressing during storage, so you’ll need to add up to 1/2 cup additional dressing prior to serving.
Tips for the Pasta:
Be sure to use a timer when you boil your pasta to ensure that you don’t overcook it. I like to cook it for 30 seconds less than al dente, as it cools gradually, during which time it finishes cooking. Salt the pasta water well to ensure that the pasta itself has plenty of flavor. I use 2 tbsp. kosher salt. Don’t rinse your pasta with cool water after it’s drained. Drizzle it with a little olive oil and let it cool on parchment paper or a tray on the counter. The starch on the pasta helps it cling onto the dressing. Other pasta options include farfalle and penne.
Storage
Store in an airtight container and refrigerate for up to 3 days.
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Pasta Strainer– This is the one I use, it’s the perfect size. Cutting Boards My Favorite Chef Knife Kitchen Tongs– makes it easy to handle the chicken when searing. Glass Serving Bowl
