Description
A flavorful and creamy Chicken Club Pasta Salad that combines cooked pasta, crispy bacon, tender chicken, fresh vegetables, cheddar cheese, and a tangy ranch dressing for a satisfying cold dish perfect for picnics, potlucks, or weeknight dinners.
Ingredients
Units
Scale
Cooked Pasta
- 8 ounces pasta uncooked, such as rigatoni, shells, rotini, penne
Cooked Bacon
- 12 slices bacon cooked and crumbled
Cooked Chicken
- 2 cups chicken cooked and chopped
Vegetables & Cheese
- 1 cup cherry tomatoes halved
- 1 cup cheddar cheese cut into 1/2-inch cubes
- 2 stalks celery chopped
- 1 medium green bell pepper chopped
Dressing
- 1 cup Ranch dressing
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes or until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta completely.
- Prepare the Salad: In a large mixing bowl, add the cooled pasta. Then, add the cooked bacon, chopped chicken, cherry tomatoes, cheddar cheese, celery, and green bell pepper.
- Add Dressing: Pour the Ranch dressing over the ingredients. Toss everything well until all components are evenly coated and combined.
- Serve: Chill the salad for at least 30 minutes before serving for best flavor. Serve cold as a refreshing and hearty meal or side dish.
Notes
- Salt your pasta water generously—like the sea—to add flavor to the noodles as they cook.
- Aim to cook the pasta al dente to prevent it from becoming mushy once mixed with other ingredients.
- Rinse the cooked pasta with cold water thoroughly to stop the cooking process and avoid wilting vegetables or melting cheese.
- Adjust salt seasoning after mixing, as the bacon, cheese, chicken, and dressing are already salty.
- Store leftovers in an airtight container in the fridge for up to 5 days. This salad does not freeze well but tastes even better the next day.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 664 kcal
- Sugar: 4 g
- Sodium: 817 mg
- Fat: 48 g
- Saturated Fat: 14 g
- Unsaturated Fat: 29 g
- Trans Fat: 0.1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 87 mg
