You know when you eat something and halfway through you’re already thinking about making it again? That’s this pasta salad. It’s not a background side dish. It’s not something you pick around on your plate. It’s the one everyone keeps going back for seconds of. Creamy ranch meets smoky grilled chicken, crispy bacon, fresh veggies, and tender pasta—all wrapped up in the kind of flavor that makes you say, “Wait… this is a pasta salad?” Yeah. It is. And it’s one that actually fills you up and keeps you coming back.
There’s something magic about the mix here. You’ve got the richness from the bacon and dressing, balanced out by sweet corn and juicy tomatoes. A little crunch from onion. Soft bites of avocado. Protein from chicken and Greek yogurt. It’s the kind of balance that doesn’t happen by accident—but it doesn’t take much effort, either. Which is kind of the dream.
This is a recipe you’ll want to memorize. Not because it’s complicated (it isn’t), but because it’s the perfect “oh yeah, I’ve got just the thing” kind of meal. Picnic? Check. Weeknight dinner? Done. Leftovers you’ll actually want to eat? Absolutely.
Why This Recipe Works
| Element | Why It Matters |
|---|---|
| Grilled Chicken | Adds smoky flavor + satisfying protein |
| Crispy Bacon | Crunch + umami = game changer |
| Ranch Dressing | Creamy, tangy, ties everything together |
| Pasta | The carby base that soaks in all the flavor |
| Fresh Veggies | Balances out the richness, adds color and texture |
What You’ll Need
Protein & Pasta
2 grilled chicken breasts, chopped
6–8 slices bacon, cooked and crumbled
8 oz pasta (rotini, bowtie, or your favorite)
Veggies
1 cup grilled corn (or thawed frozen corn)
1 pint cherry tomatoes, halved
1 medium avocado, diced
¼ cup red onion, thinly sliced
Dressing
½ cup ranch dressing
½ cup plain Greek yogurt
Optional Add-ins
½ cup shredded cheddar or crumbled feta
1–2 tbsp chopped fresh herbs (like dill or parsley)
Tools You’ll Need
Large pot for pasta
Grill or grill pan
Skillet for bacon
Cutting board and knife
Large mixing bowl
Whisk for the dressing
Pro Tips
Let your pasta cool completely before mixing it in. You want the dressing to stick, not soak into hot noodles and disappear.
Grill your corn if you can. The smoky-sweet flavor does something really special here. Totally fine to use frozen, just thaw and pat dry.
Don’t dump all the dressing at once. Add half, toss, then decide if it needs more. No one likes a gloopy pasta salad.
Add the avocado at the very end. It stays bright and fresh that way.
If your red onion feels too sharp, soak the slices in cold water for 10 minutes. It takes the edge off without losing the crunch.
Substitutions & Variations
| Ingredient | Swap It With… |
|---|---|
| Grilled chicken | Rotisserie chicken, shredded baked chicken, or chickpeas |
| Bacon | Turkey bacon, vegetarian bacon, or skip it entirely |
| Ranch dressing | Vegan ranch, or a DIY blend of mayo + herbs + lemon |
| Greek yogurt | Sour cream or dairy-free yogurt |
| Pasta | Chickpea or lentil pasta, gluten-free pasta, or quinoa |
Want it spicier? Add jalapeños or a sprinkle of chili flakes.
Need to stretch it further? Toss in more veggies like cucumber or baby spinach.
No grill? Cook the chicken on a skillet—it still works.
Make-Ahead Tips
Grill your chicken and cook the bacon up to 2 days ahead. Store them in airtight containers in the fridge.
Cook and rinse your pasta the night before. Toss it with a touch of oil to prevent clumping.
Mix your dressing and keep it chilled until ready to use.
Add avocado and herbs right before serving for the freshest flavor.
How to Make It
Step 1: Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and rinse with cold water until fully cooled. Set aside.
Step 2: Grill the chicken over medium-high heat for 5–6 minutes per side until cooked through. Let rest before chopping into bite-sized pieces.
Step 3: Cook the bacon in a skillet until crispy. Transfer to a paper towel-lined plate, then crumble.
Step 4: Prep the veggies—halve the tomatoes, dice the avocado, slice the onion, and cut corn off the cob if grilled.
Step 5: In a small bowl, whisk together the ranch and Greek yogurt until smooth.
Step 6: In a large bowl, combine the pasta, grilled chicken, bacon, corn, tomatoes, and onion. Pour in half the dressing and toss gently.
Step 7: Taste, then add more dressing as needed. Season with salt and pepper. Add the avocado and fresh herbs, then toss again lightly.
Step 8: Chill for 30 minutes for best results, or serve right away if you’re in a hurry.
Meal Pairing Ideas
This pasta salad can stand on its own, but it plays well with others.
Serve it next to grilled veggies for a complete plate
Add some crusty garlic bread or toasted pita
Pair with fruit salad for a little sweet balance
Sip on lemon water, iced tea, or something bubbly while you’re at it
Leftovers & Storage
Store any leftovers in the fridge in a sealed container for up to 3 days.
Avocado might darken a little, but it’ll still taste great.
If it looks a bit dry, stir in a spoonful of ranch or yogurt before serving.
This salad does not freeze well—best to enjoy it fresh or refrigerated.
Quick Nutrition Overview (per 1 cup serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 380–420 |
| Protein | 25g |
| Fat | 22g |
| Carbs | 32g |
| Fiber | 4g |
Want to lean it out? Use light ranch and skip the cheese.
Want to bulk it up? Add more chicken, or switch to high-protein pasta.
Want to make it more plant-based? Skip the meat and lean into the veggies.
FAQs
Can I use pre-cooked chicken?
Totally. Rotisserie chicken works like a charm. Just chop and toss.
Is this good cold?
Yes—and that’s part of the magic. Let it chill, then enjoy straight from the fridge.
Can I skip the bacon?
Absolutely. You can use turkey bacon, veggie bacon, or nothing at all.
What if I hate ranch?
Try a creamy Italian or Caesar dressing, or make a lemony yogurt-based version.
Can I use a different pasta shape?
Go wild. Just avoid super long noodles—short shapes hold up better in a salad.
Wrap Up
This is the kind of recipe that turns people into “pasta salad people.” It’s easy, filling, and full of the kinds of flavors we all secretly want—creamy, smoky, crunchy, fresh. Whether you’re meal prepping for the week, feeding a crowd, or just making lunch for one, this dish brings it.
Make it once and you’ll start craving it. Make it twice and it’ll probably become a regular. If you give it a try, let me know how it goes. Did you switch anything up? Add a personal touch? I’d love to hear how you made it your own.
