Description

This Chicken Club Pasta Salad is a creamy, flavor-packed dish loaded with juicy chicken, crispy bacon, cheddar cheese, cherry tomatoes, and tossed in zesty ranch dressing. Ready in just 20 minutes, it’s perfect as a side, lunch, or potluck favorite!

Ingredients

8 oz pasta (uncooked; rigatoni, shells, rotini, or penne work well)
12 slices bacon, cooked and crumbled
2 cups cooked chicken, chopped
1 cup cherry tomatoes, halved
1 cup cheddar cheese, cut into 1/2-inch cubes
2 stalks celery, chopped
1 medium green bell pepper, chopped

1 cup ranch dressing

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Instructions

Bring a large pot of salted water to a boil. Cook the pasta for 10–12 minutes until al dente. Drain and rinse under cold water to stop cooking.
In a large mixing bowl, combine the cooled pasta, bacon, chicken, tomatoes, cheddar, celery, and bell pepper.
Add the ranch dressing and toss until everything is evenly coated.

Chill until ready to serve or enjoy immediately.

Notes

Salt the pasta water well to infuse flavor.
Don’t overcook the pasta—al dente texture holds up better in salads.
Always cool the pasta before mixing with cold ingredients to avoid wilting or melting.
Taste before salting—bacon, cheese, and ranch bring plenty of flavor.

Storage: Keeps up to 5 days in an airtight container in the fridge. Not freezer-friendly, but delicious even the next day!