Chicken Bacon Ranch Pasta Salad
This pasta salad is loaded up and tossed with a creamy homemade ranch dressing. This dish is constantly being requested and it never lasts long! Perfect for potlucks or family meals.
- 8.8 ounces pasta rotini
- 1 pound chicken breast
- 1 tbsp cooking oil
- salt & pepper
- 5 slices bacon cooked and crumbled
- ½ cup grape tomatoes sliced
- ¼ cup red onion diced
- 1 cup cheddar cheese shredded
Bring a large pot of water to a boil over medium heat. Add salt and stir. Pour in the pasta and cook to al dente, where it still has a slight bite, not mushy. Strain the pasta and set aside.
Cook the bacon over medium heat in a large skillet to preferred doneness. Remove the bacon and allow to cool before chopping. Set aside.
Sprinkle both sides of chicken breasts with salt and pepper. Heat oil in a large skillet. Add the chicken and cook for 5 minutes, then flip and cook the other side an additional 5 minutes or until chicken reaches an internal temperature of 165°F. Remove chicken and allow to cool before chopping.
Prepare the ranch dressing in a small bowl. Stir together the mayonnaise and sour cream. Add the seasonings and lemon juice, stir together.
In large bowl combine the cooled pasta, bacon, chicken, cheese, red onion, tomatoes and stir. Spoon the ranch dressing into the bowl to coat the pasta salad.
Cover and chill in the refrigerator for 2 hours before serving.
Can store in a sealed container in the refrigerator for 3-4 days.
Calories: 428kcal | Carbohydrates: 21g | Protein: 18g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 408mg | Potassium: 304mg | Fiber: 1g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 1mg