This Chicken Ranch Pasta Salad is perfect for a BBQ, a picnic or a lunch. Loaded with chicken, bacon, tomatoes and olives and smothered in a creamy ranch, mayo and sour cream dressing, this will be your “go to” pasta salad this summer!
Don’t you feel like summer is going by too quickly? It sure feels like that to me. I love summers too much, partially because they’re short here, but mostly because I love wearing flip flops everywhere. You might think that’s a weird reason, but hey that’s me. To make me feel all summery, if that’s even a word, I made a pasta salad for you, my friends, because I feel that a good pasta salad is like the quintessential summer salad that’s perfect for all occasions.
I also realized that I don’t have quite that many pasta salads on my blog here, although I spend quite a lot of time each summer trying to come up with great pasta salad combinations because it really is one of my favorite things to eat in the summer, next to ice cream.
Ranch dressing, while it may not be the healthiest dressings out there, is my favorite, so it’s a no brainer to make a pasta salad with it. I wanted this salad to be extra creamy, because I’ve made pasta salads in the past where you, my dear readers, have mentioned that they need more dressing. So this pasta salad, has plenty of that creamy ranch dressing, combined together with sour cream and mayo.
But the reason I love this salad so much is because it’s loaded with chicken and it has one of my favorite all time ingredients, BACON. Yes, it’s true, bacon does make the world go round.
The other ingredient that I added and love in this salad are the tomatoes because it adds a burst of freshness to the salad. So there you have it, creamy, fresh, bright and balanced, my favorite pasta salad and the only salad I want to have for the rest of the summer.
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If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 cup ranch dressing
- 1/4 cup chives chopped
- salt and pepper to taste
- 10 oz pasta I used Rigati, which is a smaller version of Rigatoni
- 6 slices bacon chopped and fried
- 2 chicken breasts cooked and diced (about 2 cups), I used all the breast from a Rotisserie chicken
- 1 stalk celery chopped
- 1/4 cup black olives sliced
- 1 cup cherry tomatoes halved
In a medium size bowl whisk together the dressing ingredients. Cover with plastic wrap and refrigerate until ready to use.
Cook the pasta according to package instructions. Drain in a colander and rinse it under cold water to stop it from cooking any further.
Transfer the pasta to a large bowl. Add the bacon, chicken breast, celery, black olives and cherry tomatoes then add the prepared dressing. Toss well.
I usually chop the bacon into small pieces before frying, I find it easier to fry this way vs frying the whole slices and then chopping it. Also I find it may fry faster this way.
I used chicken breasts but feel free to use dark or white meat in this salad, totally up to you.
I prefer chill this salad for a couple hours before serving.
Store leftovers in an airtight container in the fridge, it should last anywhere from 3 to 5 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.