Chicken Ranch Pasta Salad

This simple chicken ranch pasta salad recipe is loaded with bacon and a delicious homemade ranch dressing. It’s ideal for BBQs or potlucks and is ready in only 30 minutes!

Ingredients · Servings 6

3 cups uncooked fusilli or rotini pasta
5 strips bacon (cut into small pieces)
1/2 medium red onion (chopped)
2 cups shredded cooked/rotisserie chicken
2 cups grape or cherry tomatoes (cut into halves)
1/2 cup ranch dressing ((use my recipe or bottled))
Fresh parsley (chopped, to taste (optional))

Method · 30 min

If making my ranch dressing, do that first and then keep it in the fridge until you're ready to use it.
Boil a large, salted pot of water for the pasta. Cook according to package directions and rinse the pasta under cool water once it's cooked. Let it drain thoroughly.
Meanwhile, cut the bacon up into small pieces (I use kitchen shears to make it easy). Cook until crispy and then transfer it to a paper towel lined plate.
Prep your onion, chicken, tomatoes, and parsley (if using), and add them to a large salad bowl. Add the pasta and bacon when they're ready to go.
Toss with the dressing (start with 1/2 cup and add more if needed) and season with salt & pepper if needed. Serve immediately or chill first.

Why you’ll love it

I’m really happy with this pasta salad. It’s got that classic chicken-bacon-ranch combo that just works, and it’s simple as heck to make! It’ll hit the spot for last minute gatherings or anytime you’re craving a filling, hearty, and flavorful low-effort chicken pasta salad.

I use my homemade ranch dressing, and it’s really easy since there’s no buttermilk or blender needed. You just shake it up in a jar. It’s got that tasty herbaceous, tangy flavor in a good ranch dressing. It’s perfect in this pasta salad that has very few ingredients!

Pro tip

You can absolutely use your fave ranch dressing from a bottle or jar instead of my homemade one to save time! I’d never judge a shortcut.

How to make chicken ranch pasta salad

Make the ranch dressing and refrigerate it until needed. Cook the pasta until al dente, then cool and drain it. Set aside. Meanwhile, cook the bacon bites until crispy, then transfer to a paper towel lined plate.

Prep and chop the remaining ingredients (and parsley if using) and then add to a large bowl. Add in the pasta and bacon when ready. Toss with the dressing, starting with less and adding more gradually to taste. Season with salt & pepper.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

I like to use kitchen shears to cut up the bacon easily and a sharp chef’s knife for the onion.
If you’re making my from-scratch ranch dressing, shake it up in one of these mason jars.
I store uncooked pasta in one of these airtight pantry containers vs. the box for freshness.

Substitutions and variations

If you want it to have more of a spicy southwest flavor, try my Chipotle Lime Ranch Dressing instead (also a reader favorite).
I kept this pasta salad recipe pretty simple, so you could always add in some extras like cheese if you wish. I do like adding a bit of chopped parsley to brighten the salad up a bit, but it’s optional if you don’t have any. It’s a forgiving salad!

Leftovers and storage

You can store leftovers of this chicken pasta salad for 3-4 days in the fridge in a covered container, but be mindful that it will dry out a bit and the pasta may soften up over time.
If making the whole thing ahead of time, store the dressing separately and wait to toss until serving.
As with most salads, I don’t recommend freezing any component of this one.