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In the world of culinary delights, few dishes capture the essence of comfort and refreshment quite like a chilled pasta salad. Our featured recipe, Cold Chicken Bacon Ranch Pasta, is not only a feast for the eyes but also a flavor-packed meal perfect for warm days, family gatherings, or potlucks. This delightful dish combines the savory notes of chicken and bacon with the creamy tang of ranch dressing, making it an irresistible option for those seeking a satisfying yet light meal. This article will guide you through the process of creating this delectable dish while highlighting its ingredients, preparation steps, and the reasons it has become a favorite for many.

Cold Chicken Bacon Ranch Pasta

Discover the perfect summer dish with Cold Chicken Bacon Ranch Pasta! This vibrant and flavorful pasta salad combines tender chicken, crispy bacon, and fresh veggies all tossed in a creamy ranch dressing. Ideal for picnics, potlucks, or casual family dinners, it’s a crowd-pleaser that’s as easy to make as it is delicious. This recipe guides you through selecting the best ingredients, preparing them perfectly, and mixing it all for a delightful chilled meal that everyone will love. Enhance your summer gatherings with this refreshing pasta salad!
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Ingredients
  

12 oz rotini or fusilli pasta

2 cups cooked chicken, shredded or diced

6 strips of bacon, cooked and crumbled

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ cup shredded carrots

¼ cup red onion, finely chopped

1/2 cup ranch dressing

1 tablespoon mayonnaise (optional, for creaminess)

1 teaspoon garlic powder

1 teaspoon dried dill (or 1 tablespoon fresh dill)

Salt and pepper to taste

Fresh parsley or chives, for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini or fusilli pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to cool completely. Set aside.

    Prepare the Ingredients: While the pasta is cooling, cook the bacon until crispy in a skillet over medium heat. Once cooked, remove and let cool on paper towels before crumbling into small pieces.

      Combine the Dressing: In a large mixing bowl, combine the ranch dressing and mayonnaise (if using). Add garlic powder, dried dill, and a pinch of salt and pepper. Stir to blend thoroughly.

        Mix it Up: To the bowl with the dressing, add the cooled pasta, shredded chicken, crumbled bacon, halved cherry tomatoes, diced cucumber, shredded carrots, and chopped red onion. Gently toss everything together until the pasta and veggies are evenly coated in the dressing.

          Chill: Cover the bowl with plastic wrap or transfer the pasta to a sealable container. Refrigerate for at least 30 minutes to allow the flavors to meld together and the dish to chill.

            Serve: Once chilled, give the pasta a gentle stir and taste for seasoning, adjusting with more salt, pepper, or ranch dressing if desired. Garnish with fresh parsley or chives, if using, and serve cold.

              Prep Time, Total Time, Servings: 15 mins | 45 mins | 4-6 servings