Description
A flavorful and creamy Chicken Club Pasta Salad that combines tender pasta, crispy bacon, shredded chicken, fresh vegetables, and a rich ranch dressing, perfect for a quick lunch or picnic.
Ingredients
Units
Scale
Dry Ingredients
- 8 ounces pasta (rigatoni, shells, rotini, or penne)
Meat & Cheese
- 12 slices bacon, cooked and crumbled
- 2 cups cooked and chopped chicken
- 1 cup cheddar cheese, cut into 1/2-inch cubes
Vegetables & Dressing
- 1 cup cherry tomatoes, halved
- 2 stalks celery, chopped
- 1 medium green bell pepper, chopped
- 1 cup Ranch dressing
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes or until al dente. Drain the pasta and rinse with cold water to stop the cooking process.
- Prepare the Ingredients: While the pasta is cooking, cook the bacon until crispy, then crumble it. Chop the cooked chicken, cherry tomatoes, celery, and green bell pepper.
- Combine the Salad: In a large bowl, add the cooled pasta followed by the crumbled bacon, chopped chicken, cherry tomatoes, cheddar cheese, celery, and green bell pepper. Pour in the Ranch dressing.
- Toss and Serve: Toss everything well until evenly coated. Adjust seasoning if needed. Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
- Salt your pasta water generously—think salty like the sea—to enhance flavor.
- Cook the pasta al dente to prevent it from becoming mushy in the salad.
- Rinse the cooked pasta with cold water to halt the cooking process and keep the salad cold and crisp.
- Since the bacon, cheese, chicken, and dressing are salty, additional salt is usually unnecessary.
- This salad can be stored in the fridge for up to 5 days. It tastes even better the next day but does not freeze well.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 75 mg
