On these extra hot summer days, I just don’t not want to have the stove on in the later hours of the day. I like to have some recipes that I can mostly cook up and prepare in the morning hours and let chill throughout the day. Then it just comes down to the outdoor grilling come dinner prep time. The flavor profile that is Chicken Bacon Ranch is a perfect translation to a pasta salad. Your family is going to love Chicken Bacon Ranch Pasta Salad.
The cut of pasta in this salad is called Radiatore. It is a short pasta shape with lots of wavy edges which is perfect for holding on to sauces and dressings in soups, salads and pasta dishes. I really like to use it for cold pasta salad dishes because it holds its shape really well and does not get all mushy as the salad sits. It is also super fun to eat!
Substitutes and Variations:
Spinach would make a great alternative for the romaine lettuce. You could also swap out the red bell pepper for some small diced or shredded carrots. I’ve included my recipe for homemade ranch but you can also use you own favorite bottled or jarred variety.
Suggestions for Sides:
A really great side for this salad is some grilled corn on the cobb (since you already have the grill on for the chicken). With maybe some of my Chili Lime Whipped Butter slathered on top. You could also serve up some delicious cut fruit.
Tools that may make this recipe easier:
You really do not need anything super special in the way of tools or utensils or equipment to make this recipe. You need some way to grill – charcoal or propane or pellet or even a grill pan. You need a good knife and maybe a mason jar for the dressing.
Now Let’s Get Cookin’!
Chicken Bacon Ranch Pasta Salad
Ingredients
- 1 lb Radiatore Pasta or any short pasta
- 1 Red Bell Pepper small diced
- 5 Green Onions chopped
- 2 cups Romaine Lettuce chopped
- 2 cups Ranch Dressing see recipe below
- ½ Bacon
- 2 cups Cheddar Cheese shredded
For the Chicken
- 1 lb Chicken Thigh boneless, skinless
- ½ cup Oil
- 1 cup Chicken Broth
- 1 tbsp Ranch Powder
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- 1 tsp Paprika
Instructions
- Add all of the ingredients for the chicken into a gallon zipper bag and mix thoroughly. Allow to marinate for at least 1 hours (up to overnight).
- Start water boiling for the pasta. Preheat grill to medium high heat.
- In a frying pan over medium high heat, cook bacon until crispy. Remove to a paper towel. Once cooled some chop into bits.
- Remove the chicken from the marinade and place on hot grill. Cook for 8-10 minutes on each side (use a meat thermometer to make sure it cooked to at least 165degF). Remove from heat and let cool on cutting board for at least 10 minutes before chopping.
- Cook the pasta as directed on the package. Drain and rinse with cold water and drain again. Then transfer to a large mixing bowl.
- Add bacon, chicken, bell pepper, green onion, cheese and romaine to the bowl. Then pour ranch over top and thoroughly mix until evenly coated.
- Serve right away or cover bowl and place in refrigerator to chill for up to 2 days.
Homemade Ranch
Ingredients
- 1 cup Sour Cream or plain greek yogurt
- ½ cup Heavy Cream
- 2 tbsp Lemon Juice
- 2 tbsp Fresh Chives chopped
- 1 tsp Parsley
- 1 tsp Dill
- 1 Garlic Clove minced
- 1 tsp Salt
Instructions
- In a small bowl, combine all ingredients and store in refrigerator until ready to serve – up to 1 week.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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