30 Minute Chicken Ranch Pasta Salad
This Chicken Ranch Pasta Salad is a game-changer for summer gatherings. I love how the tender chicken, crispy bacon, and crunchy veggies come together in every bite. The creamy ranch dressing ties it all together, making each forkful irresistibly delicious. What makes this salad even better is its simplicity. You can throw it together in no time and let it chill while you enjoy your day. Trust me, once you try this, it’ll become your go-to recipe for every BBQ and picnic – it’s that good!
Mayonnaise: Adds creaminess to the dressing. You can substitute with Greek yogurt for a lighter option. Sour Cream: Enhances the creamy texture and adds a slight tang. Feel free to use plain yogurt if you prefer. Ranch Dressing: Brings that classic ranch flavor. You can use your favorite store-bought brand or homemade. Chives: Adds a mild onion flavor and a pop of color. Green onions can work as a substitute. Salt and Pepper: Season the dressing to taste.
Pasta (Rigati): This is a smaller version of rigatoni. I wanted something with ridges that would soak up all that sauce. Bacon: Fried up and chopped into bite sized pieces. Chicken Breasts: Cooked and diced up, I like to go to the store and buy a nice rotisserie chicken to chop up but you can also use Roast Chicken leftovers. Celery: Adds crunch and freshness. Black Olives: Adds a briny, savory flavor. Cherry Tomatoes: Provides sweetness and a juicy texture. Regular tomatoes, diced, can be used instead.
In a medium bowl, whisk together the mayonnaise, sour cream, ranch dressing, chives, salt, and pepper. Cover the bowl with plastic wrap and refrigerate until you’re ready to use it. This allows the flavors to meld together nicely. Cook the pasta according to the package instructions. Once done, drain it in a colander and rinse it under cold water to stop the cooking process. This will also cool the pasta down for the salad. In a large bowl, combine the cooked pasta, fried bacon, diced chicken breasts, chopped celery, sliced black olives, and halved cherry tomatoes. Pour the prepared dressing over the top and toss everything together until well coated. Cover the salad and chill it in the refrigerator for a couple of hours before serving.
Storage
You can only really store this dish in the fridge, so unfortunately freezing ahead of time won’t work. Seal in an airtight container and this dish will keep for 3 – 5 days in the fridge.
More Delicious Pasta Salad Recipes
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