Introduction
This hearty chicken pasta salad is the perfect blend of freshness, creaminess, and crunch. Featuring tender rotini pasta, juicy cherry tomatoes, crisp lettuce, sharp cheddar cheese cubes, savory grilled chicken, and smoky bacon pieces, it's finished off with a creamy ranch-style dressing. This dish is not only visually appealing but also incredibly satisfying, making it ideal for family lunches, potlucks, picnics, or as a complete main dish. The recipe is flexible and can be adapted to suit different tastes or dietary preferences.
Ingredients
For the Salad:
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3 cups cooked tri-color rotini pasta (about 250 grams dry pasta)
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1½ cups cooked chicken breast, diced
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1 cup cherry tomatoes, halved
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1 cup cheddar cheese, cubed
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1 cup chopped romaine or iceberg lettuce
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4 slices cooked bacon, crumbled
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1–2 tablespoons chopped fresh parsley (optional, for garnish)
For the Creamy Ranch Dressing:
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½ cup mayonnaise
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¼ cup sour cream or plain Greek yogurt
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1 tablespoon lemon juice or white vinegar
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1 garlic clove, minced
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½ teaspoon dried dill
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½ teaspoon onion powder
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¼ teaspoon salt
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¼ teaspoon black pepper
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1–2 tablespoons milk (to thin the dressing if needed)
Instructions
Step 1: Cook the Pasta
Begin by boiling the rotini pasta according to the package instructions. Once al dente, drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside to drain completely.
Step 2: Prepare the Chicken and Bacon
If you don’t have pre-cooked chicken, season chicken breast with salt and pepper, then grill or pan-fry until fully cooked. Let it cool, then dice into bite-sized cubes. For the bacon, cook until crispy, blot with paper towels to remove excess grease, and crumble into small pieces.
Step 3: Make the Ranch Dressing
In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lemon juice, minced garlic, dill, onion powder, salt, and pepper. Adjust the consistency with a bit of milk until the dressing is smooth and pourable. Taste and adjust seasoning if needed.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooled pasta, diced chicken, halved cherry tomatoes, cubed cheddar cheese, chopped lettuce, and crumbled bacon. Drizzle the ranch dressing over the salad and gently toss until everything is evenly coated.
Step 5: Chill and Serve
For best flavor, refrigerate the salad for at least 30 minutes before serving. Garnish with freshly chopped parsley if desired. Serve cold or at room temperature.
Tips and Variations
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Substitute grilled turkey or rotisserie chicken for a different flavor.
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Add other vegetables such as cucumber, red onion, or sweet corn for more crunch and color.
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To make it vegetarian, omit the chicken and bacon, and increase cheese and veggie quantities.
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For a lighter dressing, use Greek yogurt instead of mayonnaise and sour cream.