Get ready for a flavor explosion with our Chicken Beef Bacon Ranch Pasta Salad! This isn’t your average pasta salad – it’s a hearty, satisfying meal packed with savory chicken, seasoned beef, crispy bacon, and a creamy ranch dressing. Perfect for potlucks, BBQs, or a family dinner, this dish is guaranteed to be a crowd-pleaser.
Ingredients
- 1 lb rotini or fusilli pasta
- 1 lb boneless, skinless chicken breasts
- 1 lb lean ground beef
- 8 slices thick-cut bacon
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 bell pepper (any color), diced
- 1 cup shredded sharp cheddar cheese
- 1.5 cups prepared ranch dressing
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley or chives, chopped (for garnish, optional)
Instructions
- Cook pasta according to package directions. Drain, rinse with cold water, and set aside to cool.
- While pasta cooks, cook bacon in a large skillet over medium heat until crispy. Remove bacon, drain on paper towels, and crumble once cooled. Reserve 1-2 tablespoons of bacon grease in the skillet.
- In the same skillet with reserved bacon grease, cook ground beef over medium-high heat, breaking it apart with a spoon, until browned. Drain any excess fat, season with salt and pepper, and set aside.
- Pat chicken breasts dry. Season with salt and pepper. In a separate skillet or on a grill pan with olive oil, cook chicken breasts over medium-high heat for 6-8 minutes per side, or until cooked through (internal temperature of 165°F/74°C). Let rest for a few minutes, then dice into bite-sized pieces.
- In a large mixing bowl, combine the cooled pasta, diced chicken, cooked ground beef, crumbled bacon, halved cherry tomatoes, diced red onion, diced bell pepper, and shredded cheddar cheese.
- Pour the ranch dressing over the mixture. Toss gently until all ingredients are evenly coated.
- Taste and adjust seasoning if necessary.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Garnish with fresh parsley or chives before serving.
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