Description
A flavorful and hearty chicken club pasta salad combining perfectly cooked pasta, crispy bacon, tender chicken, fresh vegetables, and creamy ranch dressing. This versatile dish is ideal for picnics, potlucks, or a satisfying lunch, and is best served chilled for a refreshing taste.
Ingredients
Units
Scale
Dry Ingredients
- 8 ounces pasta (rigatoni, shells, rotini, penne)
Meat & Dairy
- 12 slices bacon, cooked and crumbled
- 2 cups cooked chicken, chopped
- 1 cup cheddar cheese, cut in 1/2-inch cubes
Vegetables & Condiments
- 1 cup cherry tomatoes, halved
- 2 stalks celery, chopped
- 1 medium green bell pepper, chopped
Sauces & Seasonings
- 1 cup ranch dressing
Instructions
- Cook 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 and rinse with cold water to stop the cooking process.
- Prepare Salad: In a large bowl, add the cooled pasta followed by the cooked chicken, bacon, cherry tomatoes, celery, green bell pepper, and cheddar cheese.
- Add Dressing: Pour the ranch dressing over the ingredients and toss well to ensure everything is evenly coated.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Notes
- Salt your pasta water generously—think sea-like salty water—to enhance flavor.
- Al dente pasta ensures it stays firm and doesn’t get mushy in the salad.
- Rinsing the pasta in cold water stops the cooking and maintains texture.
- Due to the salt content in bacon, cheese, chicken, and dressing, additional salt may not be necessary.
- This salad keeps well in the refrigerator for up to 5 days but does not freeze well.
Nutrition
- Serving Size: 1/6 of the salad (approx. 300g)
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg
