chicken bacon ranch pasta salad

a recipe by
Sheila Kremer
Tyndall, SD

Made this after I couldn't decide what to make for supper and didn't want to make a trip to the store. Used up what I had on hand and it turned out great! Enjoy!

serves 6-8
prep time 30 Min
cook time 1 Hr 30 Min
method Refrigerate/Freeze

Ingredients For chicken bacon ranch pasta salad

  • 2 c
    bacon ends and pieces
  • 2
    boneless, skinless chicken breasts
  • 2 c
    frozen peas, thawed
  • 3 c
    shell macaroni, dry
  • 1 c
    colby-jack cheese, cubed
  • 1 c
    hellman's mayonnaise
  • 1 c
    buttermilk ranch dressing

How To Make chicken bacon ranch pasta salad

  • 1
    Bake bacon ends and pieces at 375 for about 18 minutes or until cooked through. Remove from pan and drain on paper towel lined plate. Once cool, remove any visible fat and chop the meaty part of the bacon into small pieces. Set aside.
  • 2
    In the pan you cooked the bacon in, bake the chicken breasts until done -- about 1 hour. Remove to a plate and cool in refrigerator about 15 minutes. Chop into bite sized pieces and set aside.
  • 3
    While the chicken is baking, cook the shell macaroni until tender. Put the frozen peas in the colander, and pour the cooked pasta and water into the colander. Rinse with cold running water until pasta is cool. Drain well.
  • 4
    While the pasta is cooking, cube the cheese. This is a rough estimate of the amount of cheese I used. You could also use shredded cheese.
  • 5
    Dump the drain pasta and peas into a large bowl. Stir in the mayo and ranch dressing. Add in the bacon, chicken and cheese and stir. Chill about an hour in the refrigerator and then enjoy!