Chicken Bacon Ranch Pasta Salad
Chicken Bacon Ranch Pasta Salad is the ULTIMATE summer pasta salad. So simple to make and absolutely bursting with flavour, after trying this recipe you won't make pasta salad any other way!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 8.8oz / 250g Short Cut Pasta
- 1 cup / 250ml Ranch Dressing
- 1/2 cup / 125ml Sour Cream
- handful of Fresh Parsley, finely diced (save some to garnish)
- squeeze of Lemon Juice
- Salt & Black Pepper, to taste
- 2 Chicken Breasts, cooked, cooled & chopped
- 8 rashers of Bacon, cooked, cooled & chopped
- 1/2 cup / 65g Cheddar Cheese, cubed
- 2 Green Onions, finely diced
- 1 rib of Celery, finely diced
Pop your pasta into salted boiling water and cook according to packet instructions. Drain and rinse will cold water.
Meanwhile, combine your sauce ingredients in a bowl and taste test for seasoning.
In a large bowl, add your pasta and mix in your fillings and sauce.
Cover and pop in the fridge or enjoy straight away!
a) Shredded Chicken - You can definitely sub shredded chicken instead of chopped. Leftover rotisserie chicken works perfectly for this recipe.
b) Cold ingredients - It's important to make sure all your cooked ingredients (pasta, chicken and bacon) are completely cold before combining. If it's all warm, your cheese is gonna go soft, the sauce will turn greasy once it cools again and summer will be ruined forever. You've been warned ;)
c) Pepper - I like a good amount of pepper in the pasta salad as a nice kick of spice to balance of the richness of everything. Something to think about when taste testing.
Calories: 310kcal | Carbohydrates: 11.8g | Protein: 17.8g | Fat: 21.7g | Saturated Fat: 4.3g | Polyunsaturated Fat: 10.7g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 586mg | Potassium: 237mg | Fiber: 1.4g | Sugar: 1.7g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1.4mg