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A bowl of creamy chicken ranch pasta salad with bacon and vegetables on a white table.

Chicken Ranch Pasta Salad with Bacon and Veggies

This bold and indulgent chicken ranch pasta salad is loaded with crispy bacon, tender chicken, fresh veggies, and a creamy homemade ranch dressing. Perfect for potlucks, BBQs, or a satisfying meal prep lunch.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 12 oz rotini or fusilli pasta
  • 2 cups cooked shredded or diced chicken from rotisserie or poached
  • 6 slices thick-cut bacon
  • 1 cup cherry tomatoes halved
  • 1 cup diced cucumber
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1/2 cup frozen peas thawed
  • 1/4 cup chopped fresh parsley
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 tbsp white vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried dill
  • 1/2 tsp dried chives
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
  2. In a skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble into bits.
  3. In a large bowl, whisk together mayonnaise, sour cream, buttermilk, vinegar, garlic powder, onion powder, dill, chives, salt, and pepper until smooth and creamy.
  4. Add the cooked pasta, chicken, crumbled bacon, cherry tomatoes, cucumber, red bell pepper, red onion, peas, and parsley to the bowl with the dressing. Toss gently until everything is evenly coated.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, taste and adjust seasoning with additional salt and pepper if needed. Serve cold or at room temperature.