Description
This refreshing and hearty pasta salad features tender shredded chicken, crispy turkey bacon, and a creamy buttermilk ranch dressing. Perfectly balanced with fresh vegetables and sharp cheddar, it is the ideal meal for quick weeknight dinners or potluck gatherings. By utilizing pre-cooked chicken and turkey bacon, this dish delivers professional deli-style flavors with minimal effort, ensuring a crowd-pleasing result that stays moist and delicious even after refrigeration.
Ingredients
16 oz Rotini Pasta
2 cups cooked shredded chicken breasts
8 strips turkey bacon
1.5 cups buttermilk-based ranch dressing
1 cup cherry tomatoes, halved
0.25 cup red onion, finely diced
0.25 cup fresh parsley, chopped
1 cup sharp cheddar cheese, shredded
Instructions
Boil a large pot of salted water and cook the rotini pasta according to package directions.
Drain the pasta completely using a metal colander and rinse briefly under cold water to stop the cooking process.
Fry the turkey bacon in a skillet until crisp, then crumble into small, uniform pieces.
In a large mixing bowl, combine the cooked pasta, shredded chicken, crumbled turkey bacon, cherry tomatoes, and red onion.
Pour the ranch dressing over the mixture and toss thoroughly using tongs until well coated.
Fold in the shredded sharp cheddar cheese and fresh parsley until evenly distributed.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
Use bowtie or penne pasta as excellent substitutes for rotini.
For a crispy alternative to turkey bacon, feel free to use beef bacon.
If the salad seems dry after refrigeration, add an extra splash of buttermilk or ranch dressing to revitalize the noodles.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Stovetop and Assemble
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg