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Recipe: Appetizing Chicken-Bacon-Ranch Pasta Salad

Chicken-Bacon-Ranch Pasta Salad. I always let this salad sit over night or else make it in the morning. Chicken Bacon Ranch Pasta Salad with just a handful of ingredients will be the most popular side dish at your summer bbq Many pasta salads are made with mayo or with a mix of mayo and ranch dip dressing. This pasta salad is made with ranch dressing instead (even lite.

Chicken-Bacon-Ranch Pasta Salad This delicious pasta salad has all the familiar flavors of chicken, bacon and ranch. Yoghurt is substituted for the traditional mayonnaise in this recipe. In a small bowl, combine the mayonnaise, sour cream, and ranch seasoning and stir to combine. You can have Chicken-Bacon-Ranch Pasta Salad using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chicken-Bacon-Ranch Pasta Salad

  1. Prepare 1 lb of rotini pasta.
  2. It's 1/2 lb of bacon.
  3. It's 1 can of chicken breast.
  4. Prepare 1 cup of diced tomato.
  5. It's 2 of avocado's.
  6. It's 3/4 cup of cheese cubed or shredded.
  7. You need 1/2 cup of Italian dressing.
  8. It's 1/2 cup of ranch dressing.

This recipe consists of cooked chicken, crispy bacon, cheese, pasta, and numerous vegetables tossed with a ranch/mayonnaise dressing. This salad is an excellent way to use up left-over cooked chicken; you can either shred it or slice it into chunks. If you need to cook the chicken breasts. Pasta salad just screams summer to me.

Chicken-Bacon-Ranch Pasta Salad instructions

  1. Boil pasta as directed on box..
  2. Once pasta is cooked drain water and cool in refridgerator..
  3. Dice bacon, and render until crispy..
  4. Add the rest of ingredients and mix once pasta is cooled. Enjoy!.

So fresh and cool and completely customizable - you can create a big batch as a base and your family can add the toppings they love. This Bacon Ranch Chicken Pasta Salad is a perfect example of a delicious and totally family friendly pasta salad! This Bacon Ranch Pasta Salad can be made in advance and kept in the refrigerator for up to a week. I've made this recipe for a Sunday afternoon get-together, then portioned out the leftovers to take to the office for lunch along with chicken or chilled grilled salmon. Both are great additions to this wheat-free.

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