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Chicken-Bacon-Ranch Pasta Salad

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Chicken-Bacon-Ranch Pasta Salad
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  • Prep 30 min
  • Total 30 min
  • Servings 8
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Add creamy ranch dressing and crunchy bacon to this chicken and pasta dish, and you'll have a fast-prep option for a grill-out dinner or a potluck.
By Angie McGowan
Created Apr 2, 2012


  • 8 slices bacon, diced
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 package (1 lb) cavatappi pasta
  • 1 cup frozen sweet peas (from 12-oz bag)
  • 1 cup chopped carrots
  • 6 green onions, sliced
  • 1 cup ranch dressing
  • 1 large tomato, diced


  • 1
    In large skillet, cook bacon until crisp; drain on paper towels. In bacon drippings, cook chicken over medium-high heat about 5 minutes, stirring occasionally, until no longer pink in center. Remove from heat; cool.
  • 2
    Meanwhile, cook pasta as directed on package, adding peas and carrots during last 3 minutes of cooking time. Drain; rinse with cold water to cool.
  • 3
    In large bowl, toss bacon, chicken and onions. Add pasta, peas and carrots. Add dressing; toss to combine. Garnish with tomato. Serve immediately or cover and refrigerate until serving time.

Tips from the Betty Crocker Kitchens

  • tip 1
    Any type of small pasta shape can be used. Try penne, elbow macaroni or shells.
  • tip 2
    Grilled chicken is also delicious in this recipe. Grill the chicken breasts over medium heat about 15 minutes, turning once, until meat thermometer inserted in center reads at least 165°F. Thinly slice or cut into cubes.
  • tip 3
    To make the salad lower in calories, use turkey bacon and reduced-fat ranch dressing.


Nutrition Facts are not available for this recipe
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