Chicken Bacon Ranch Pasta Salad

Print Recipe

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

Salad Ingredients

8 ounces bacon
8 ounces elbow pasta or any bite-size pasta you prefer
1½ cups frozen peas thawed
2 cups grape tomatoes halved
4 ounces sharp cheddar cheese cut into ½-inch cubes
1 large avocado chopped into ½-inch pieces
½ cup red onion finely minced
¼ cup Italian parsley chopped small
2 cups cooked chicken chopped into ¾-inch pieces

Dressing Ingredients

⅔ cup mayonnaise
2 tablespoons milk
¾ teaspoon dried dill
½ teaspoon dried parsley
½ teaspoon dried chives
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
1 tablespoon warm bacon grease plus more to taste

Instructions

Cook the Bacon

Preheat the oven to 400°F. Line a large baking sheet with foil. (The foil is not required, but it does make cleanup very simple.) Spread the bacon strips out across the pan.
Place the tray of bacon on the middle oven rack. Set a timer for 16 minutes to check the bacon. Depending on the thickness of the bacon, it might take as long as 20-22 minutes.
Remove it from the oven when it is as crisp or crunchy as you like. Use tongs to transfer the bacon to a paper-towel-lined plate. Reserve 1 tablespoon of bacon grease for the dressing. Let the bacon cool while assembling the rest of the salad.

Make the Salad

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. When the pasta is tender, rinse well with cold water. While the pasta is cooking, rinse the peas to thaw them.
In a large mixing bowl, whisk together the mayonnaise, milk, dill, parsley, chives, garlic powder, onion powder, salt, and pepper. Add the lemon juice, taste, and add more lemon if desired. Whisk in the bacon grease. Taste and add additional bacon grease for added smoky bacon flavor.
Add the peas, cooked pasta, tomatoes, avocado, cheese, onion, and parsley to the salad. Chop or crumble the cooled bacon and add it to the bowl with the dressing. Add the chicken to the bowl. Stir gently to coat all the ingredients. Taste and adjust the seasonings as desired.
Cover and refrigerate until ready to serve. Stir again just before serving.

Notes

This recipe multiplies nicely for a crowd. ⅔ cup of ranch dressing may be substituted for the dressing listed in this recipe. Simply stir the bacon grease into the prepared ranch dressing and continue with the recipe.

Nutrition