5 from 3 votes
Chicken Ranch Pasta Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
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!
Course: Salad
Cuisine: American
Servings: 8
Calories: 551 kcal
Author: Joanna Cismaru
For Dressing
  • 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
  1. In a medium size bowl whisk together the dressing ingredients. Cover with plastic wrap and refrigerate until ready to use.

  2. Cook the pasta according to package instructions. Drain in a colander and rinse it under cold water to stop it from cooking any further.

  3. 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. 

Recipe Video

Recipe Notes

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.


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