Chicken Bacon Ranch Pasta Salad: Crispy golden perfection

Why I Love This Salad

This pasta salad is my go-to for summer picnics. It reminds me of my grandson’s baseball games. I used to make big bowls of it for the team.

They would always finish every last bite. I still laugh at how fast it disappeared. It makes me happy to share food that brings people together.

Let’s Get Cooking

First, cook your elbow macaroni. Follow the directions on the bag. Then drain it and let it cool completely.

While that cools, cook your chicken. Chop it into small pieces. Cook it with a little oil and that wonderful crushed garlic. Doesn’t that smell amazing?

The Best Part: Mixing It Up

Now for the fun part. Put your cool pasta in a big, big bowl. Add the cooked chicken, crispy bacon, and shredded cheese.

Then toss in the green onions and chopped tomatoes. Pour in the mayo and ranch. Stir it all until it’s friendly and creamy. This matters because a good mix means every bite is perfect.

A Little Secret for You

Here is my little secret. Let the salad get cold in the fridge for an hour or two. This waiting time is important.

The flavors get to know each other. They become best friends. The salad tastes so much better this way.

Fun fact: The first ranch dressing was made on a real ranch in California!

Your Turn to Share

I told you my story. Now I want to hear yours. What is your favorite food to bring to a party?

Do you like to eat this salad right away? Or do you think it’s better the next day? Tell me what you think!

This recipe is more than just food. It is about making memories with people you love. That is why cooking matters so much.

Ingredients:

Ingredient	Amount	Notes
elbow macaroni	16 oz bag
chicken breasts	3	chopped into bite sized pieces
olive oil	1 tablespoon
Dorot Crushed Garlic	1 cube
mayonnaise	3/4 cup
ranch dressing	3/4 cup	your favorite
green onions	5	chopped
bacon	8 strips	cooked and chopped
Colby Jack shredded cheese	2 cups
cherry tomatoes	1 cup	chopped

My Favorite Chicken Bacon Ranch Pasta Salad

Oh, this recipe brings back such fun memories. My grandson Leo requests it for every single family picnic. He calls it the good pasta. I still laugh at that. It’s so simple to put together. You just mix everything in one big bowl. The result is a creamy, crunchy, and totally satisfying dish.

Ingredients & Prep

Let’s get our ingredients ready. Chop the chicken into little bite-sized pieces. This makes it easy to eat. Cook your bacon until it’s nice and crispy. I like to bake mine in the oven. It gets perfectly crunchy every time. Doesn’t that smell amazing? Now, let’s make some magic.

Instructions

Step 1: First, cook your elbow macaroni. Just follow the directions on the bag. Once it’s done, drain all the hot water away. Let the pasta cool down completely in the colander. This is a very important step. (My hard-learned tip: Warm pasta makes the sauce runny. So be patient and let it cool!)

Step 2: Now, let’s cook the chicken. Warm up the olive oil in your big skillet. Toss in the chicken pieces and that little cube of garlic. I love how easy those frozen garlic cubes are. Cook it all until the chicken is golden brown on the outside. No pink inside, please!

Step 3: Carefully drain any extra liquid from the chicken. I use the skillet lid to help me. Then, just dump that beautiful, garlicky chicken right into your big bowl with the cooled pasta. Give it a little stir. See how it’s all coming together now?

Step 4: Time for the fun part! Add everything else to the bowl. That’s the mayo, ranch, green onions, bacon, cheese, and tomatoes. Stir it all up really well. Look at all those colors peeking through. What’s your favorite part of a pasta salad? The bacon or the cheese? Share below!

Step 5: Take a good look at your mixture. Does it seem creamy enough to you? If it looks a bit dry, don’t worry. Just add another spoonful of mayo and ranch. Stir it again until it’s perfectly creamy. Trust your eyes on this one.

Step 6: This is the final, most important step. Cover the bowl and put it in the fridge. Let it chill for at least an hour or two. This waiting time lets all the wonderful flavors get to know each other. It tastes so much better cold.

Cook Time: 20min
Total Time: 25mins (plus chilling)
Yield: 8 servings
Category: Lunch, Picnic

Let’s Mix It Up!

This recipe is like a good friend. It’s wonderful just as it is. But it’s also happy to change its clothes for a new occasion. Here are a few fun twists we love. They keep things interesting for my family.

The Veggie Lover: Skip the chicken and bacon. Add a can of drained chickpeas and a handful of chopped broccoli instead. It’s so fresh and filling.

The Spicy Kick: My son-in-law loves this one. Add a chopped jalapeño and a sprinkle of cayenne pepper. It gives the creamy ranch a little zing!

The Italian Trip: Use Italian dressing instead of ranch. Swap the Colby Jack for mozzarella cheese. It feels like a whole new dish from far away.

We have so much fun trying new versions. Which one would you try first? Comment below! I love reading your ideas.

Serving Your Masterpiece

This pasta salad is a star all on its own. But I always think a good meal has friends on the plate. For a simple lunch, I serve it with buttery crackers. For dinner, it’s lovely next to a juicy grilled burger. A few pickle spears on the side make me smile.

What should we drink with it? On a hot day, nothing beats an ice-cold glass of lemonade. It cuts through the richness perfectly. For the grown-ups, a crisp lager beer is a wonderful pairing. It’s so refreshing. Which would you choose tonight? I think I’d go with the lemonade myself.

Keeping Your Pasta Salad Perfect

This salad is a great make-ahead meal. It stays fresh in the fridge for three days. Just keep it in a sealed container.

You can freeze it for a month, too. The pasta may soften a bit when thawed. I find it best fresh from the fridge.

I once took this salad to a summer picnic. It was still cool and creamy hours later. A good container makes all the difference.

Batch cooking saves you time on busy days. You can have a yummy lunch ready in no time. This makes weeknight dinners so much easier.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your pasta salad too dry? Just add a little more mayo and ranch. Stir it in until it looks creamy and delicious.

I remember when my bacon was not crispy enough. It made the whole salad a bit soggy. Now I cook it until it is golden and crunchy.

Make sure your pasta is completely cool. If it is warm, it will melt the cheese. A cool pasta keeps everything fresh and tasty.

Getting the flavors right builds your cooking confidence. A creamy, well-chilled salad is always a crowd-pleaser. This makes you proud to share your food.

Which of these problems have you run into before?

Your Pasta Salad Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free pasta. It works just as well.

Q: How far ahead can I make it? A: You can make it the night before. The flavors get even better.

Q: What if I do not have Colby Jack? A: Cheddar or mozzarella cheese are great swaps. Use what you love.

Q: Can I make a smaller portion? A: Of course. Just use half of all the ingredients. It is easy to adjust.

Q: Any other add-in ideas? A: Try some chopped cucumber for a fresh crunch. Fun fact: I learned this tip from my neighbor Betty.

Which tip will you try first?

Thank You for Cooking With Me!

I hope you love this recipe as much as my family does. It is a simple joy to share food with others.

I would love to see your creation. Your photos always make my day. It is like we are cooking together in my kitchen.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Anna Whitmore.