Creamy Bacon Chicken Pasta Salad
A quick and creamy pasta salad loaded with diced chicken, crispy bacon, sharp cheddar, and fresh green onions in a rich ranch-style dressing. Perfect for busy weeknights or potlucks.
Equipment
- 1 | Large pot | for boiling pasta
- 1 Large mixing bowl
- 1 | Spatula or large spoon | for mixing
- 1 | Colander | for draining pasta
- 1 | Skillet | for cooking bacon
Ingredients
- 12 | oz | rotini pasta |
- 2 | cups | cooked chicken | diced
- 6 | slices | bacon | cooked and crumbled
- 1 | cup | shredded cheddar cheese |
- 1/2 | cup | green onions | sliced
- 1 1/2 | cups | creamy ranch-style dressing |
Instructions
- Cook rotini pasta in salted boiling water until al dente.
- Drain pasta and rinse under cold water until cool.
- Dice cooked chicken into bite-sized pieces.
- Cook bacon until crispy, drain, and crumble.
- Slice green onions thinly.
- Combine cooled pasta, chicken, bacon, cheddar, and green onions in a large bowl.
- Pour dressing over the mixture and fold gently until evenly coated.
- Garnish with extra cheese, bacon, and green onions if desired.
- Chill for 15 minutes before serving.
- Tip: Rinse the pasta thoroughly so it does not stick together.
- Tip: Add a splash more dressing if the salad thickens after chilling.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Stir before serving leftovers and add a spoonful of extra dressing if needed.
Turkey bacon or grilled chicken leftovers work perfectly as substitutes.
Stir before serving leftovers and add a spoonful of extra dressing if needed.
Turkey bacon or grilled chicken leftovers work perfectly as substitutes.