Description
This Chicken Club Pasta Salad is a quick and delicious meal that’s perfect for lunch or a light dinner. Featuring tender cooked chicken, crispy bacon, fresh vegetables, and cheddar cheese tossed with creamy Ranch dressing, this salad is both satisfying and easy to prepare. Ready in just 20 minutes, it’s great for meal prep or entertaining.
Ingredients
Scale
Salad Ingredients
- 8 ounces pasta (rigatoni, shells, rotini, or penne)
- 12 slices bacon, cooked and crumbled
- 2 cups cooked and chopped chicken
- 1 cup cheddar cheese, cut into ½-inch cubes
- 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 in a skillet over medium heat until crispy. Drain on paper towels, then crumble. Chop the cooked chicken, halve the cherry tomatoes, chop the celery, and chop the green bell pepper.
- Combine the Salad: In a large bowl, add the cooled pasta followed by the crumbled bacon, chopped chicken, halved cherry tomatoes, cheddar cheese cubes, chopped celery, and chopped green bell pepper. Pour in the Ranch dressing.
- Toss and Serve: Toss all ingredients well until evenly coated with dressing. Adjust seasoning as desired. For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
- Use any short pasta shape you prefer, such as rigatoni, shells, rotini, or penne.
- For a lighter option, substitute the Ranch dressing with a low-fat or Greek yogurt-based dressing.
- Make sure to cool the pasta completely before adding dressing to prevent it from becoming soggy.
- This salad can be prepared a day in advance and stored covered in the refrigerator.
- Feel free to add other veggies like cucumbers or red onions for extra flavor and crunch.
