Description
A delicious and creamy Chicken Turkey Bacon Ranch Pasta Salad perfect for quick lunches or potlucks. It combines al dente pasta with flavorful shredded chicken, crispy turkey bacon, fresh tomatoes, and a tangy ranch dressing for a satisfying and easy-to-make meal.
Ingredients
Scale
Pasta & Proteins
- 16 oz short pasta (uncooked)
- 8-10 slices thick cut turkey bacon (cooked and crumbled)
- 2 cups chicken (shredded or cubed)
Vegetables & Cheese
- 10 ounces tomatoes (quartered)
- 1/4 cup thin sliced onion
- 1 cup shredded parmesan cheese
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 packet ranch seasoning
- Black pepper, to taste
- 2-4 tablespoons milk (to adjust dressing consistency)
Instructions
- Cook Pasta: Prepare the pasta according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cool water to stop the cooking process and cool down for the salad.
- Make Dressing: In a mixing bowl, whisk together mayonnaise, sour cream, ranch seasoning, and black pepper. Gradually add milk a tablespoon at a time to adjust the dressing to your preferred consistency—smooth but not too runny.
- Combine Ingredients: In a large bowl, combine the cooled cooked pasta, shredded or cubed chicken, crumbled turkey bacon, quartered tomatoes, thinly sliced onions, shredded parmesan cheese, and chopped parsley if using. Pour about two-thirds of the prepared dressing over the ingredients and toss gently until everything is well coated.
- Chill and Serve: Cover the salad with plastic wrap or a lid and chill in the refrigerator for at least 30 minutes to allow flavors to meld. Before serving, check the dressing consistency and add more if needed, tossing gently once more to coat evenly.
Notes
- For best flavor, use freshly cooked chicken and turkey bacon.
- You can substitute short pasta with rotini, penne, or macaroni.
- Add chopped fresh herbs like parsley or chives for extra freshness.
- Adjust the amount of ranch seasoning based on your taste preference.
- This salad keeps well refrigerated for 2-3 days.
- To make it lighter, use low-fat mayonnaise and sour cream.
