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Chicken Ranch Pasta Salad
This Chicken Ranch Pasta Salad is perfect for a BBQ, a picnic or lunch. Loaded with chicken, bacon, tomatoes, olives , all smothered in a creamy ranch, mayo and sour cream dressing. This will be your "go to" pasta salad this summer!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 cup ranch dressing
- 1/4 cup chives chopped
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
For Pasta Salad
- 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.
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 559kcal | Carbohydrates: 30g | Protein: 14g | Fat: 42g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 762mg | Potassium: 309mg | Fiber: 2g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 6.6mg | Calcium: 42mg | Iron: 1mg