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Chicken Bacon Ranch Pasta Salad

Creamy pasta salad loaded with tender chicken, crispy bacon, boiled eggs, fresh vegetables, and a sweet, tangy homemade ranch dressing.
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Prep Time 45 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Total Time 4 hours
Servings: 10
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 4 cooked chicken thighs or 2 chicken breasts; chopped can use rotisserie or canned chicken chopped
  • 6 large boiled eggs chopped
  • 1/2 pack extra-crispy bacon pork, beef, or turkey, crumbled, reserve some for garnish
  • 1 box rotini or bowtie pasta
  • 1/2 cup chicken bouillon
  • 1/2 cup red bell pepper diced
  • 1/4 cup green bell pepper diced
  • 3 to 4 green onions sliced, reserving some for garnish
  • 1/2 large red onion diced
  • 1/2 large Vidalia onion diced
  • 1/4 cup fresh parsley minced
Homemade Ranch-Style Dressing
  • 1 to 2 cups mayonnaise
  • 1 cup Miracle Whip
  • 1/2 to 1 packet dry ranch dressing mix
  • 3/4 cup sweet relish
  • 1/4 cup dill relish
  • 2 tablespoons dill weed
  • 1 1/2 tablespoons seasoning salt
  • 2 teaspoons black pepper
  • 1 teaspoon Mrs. Dash Garlic & Herb Seasoning
  • 1/2 cup G. Hughes Honey Dijon
  • 1/4 cup G. Hughes Sweet Sauce
  • 2 tablespoons red wine vinegar
  • 1 pinch sugar
  • 2 tablespoons hot sauce optional or to taste

Equipment

  • Large Pot
  • Colander
  • Pot for boiling eggs
  • Large mixing bowl
  • Whisk
  • Cutting board
  • Sharp Knife
  • Measuring cups and spoons
  • Airtight container for shilling and storage

Method
 

Prepare the Pasta and Eggs
  1. Cook the pasta in water seasoned with the chicken bouillon according to the package directions, about 12 to 14 minutes. Drain, rinse under cold water, and allow it to cool completely.
  2. Boil the eggs for approximately 16 minutes. Cool, peel, and chop them.
Make the Dressing
  1. In a large mixing bowl, whisk together the mayonnaise, Miracle Whip, dry ranch dressing mix, sweet relish, dill relish, dill weed, seasoning salt, black pepper, Mrs. Dash Garlic & Herb Seasoning, Honey Dijon, G. Hughes Sweet Sauce, red wine vinegar, sugar, and optional hot sauce.
  2. Taste the dressing and adjust the seasonings or other dressing ingredients to suit your preference.
Assemble the Pasta Salad
  1. Add the chopped chicken, bacon, eggs, red and green bell peppers, red onion, Vidalia onion, green onions, and parsley to the dressing. Stir until evenly combined.
  2. Gently fold in the completely cooled pasta until everything is evenly coated.
  3. Top with the reserved bacon and green onions.
Chill and Serve
  1. Cover and refrigerate for at least 3 hours, or overnight for the best flavor. Stir before serving and adjust the seasoning if needed.

Notes

Cool the pasta completely before mixing it with the dressing. Warm pasta can absorb too much dressing and change the texture.
Taste and adjust the dressing ingredients to suit your preference. If the salad becomes too thick after chilling, stir in a small amount of mayonnaise or Miracle Whip until it reaches your desired consistency.
Make ahead: This pasta salad tastes even better after chilling overnight, making it perfect for cookouts, meal prep, parties, and family gatherings.
Chicken options: Use cooked chicken thighs, chicken breasts, rotisserie chicken, or canned chicken.
Bacon options: Pork, beef, or turkey bacon may be used.
Storage: Keep refrigerated in an airtight container and enjoy within 3 to 4 days. Stir before serving.
Freezing is not recommended because the creamy dressing and fresh vegetables may separate or become watery after thawing.