Description
This flavorful Popcorn Chicken Bacon Ranch Pasta Salad combines tender roasted popcorn chicken, wholesome rotini pasta, crispy bacon bits, and fresh vegetables, all coated in a creamy ranch dressing. Perfect for picnics, potlucks, or a quick weeknight dinner, it offers a satisfying mix of textures and flavors in a chilled, summery dish.
Ingredients
For the Pasta Salad:
- 12 Ounces Rotini Pasta- 1 Packet Ranch Dressing Mix
- 1 1/2 Cups Mayonnaise
- 2-3 Tablespoons Milk
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Pepper
- Bacon Bits
- 1 Cup Cherry Tomatoes
- 1 25 Ounce Package Frozen Popcorn Chicken
- 3 Green Onions, sliced
- 1/2 Cup Shredded or Cubed Cheddar
Instructions
- Cook the popcorn chicken: Follow the package instructions to cook the popcorn chicken until golden and crispy. Once cooked, set aside to cool completely to prevent the salad from becoming soggy.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta down.
- Make the ranch dressing mixture: In a large mixing bowl, combine the ranch dressing mix, mayonnaise, milk, garlic powder, and pepper. Whisk until smooth and well combined.
- Add vegetables and bacon: To the dressing mixture, add the bacon bits, sliced green onions, cherry tomatoes, and shredded cheddar cheese. Gently stir to distribute evenly.
- Combine ingredients: Add the cooled pasta and cooked popcorn chicken to the bowl with the ranch mixture. Carefully stir until everything is coated and combined.
- Chill and serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld. Toss again before serving and enjoy!
Notes
- Feel free to add more vegetables like cucumbers or bell peppers for extra crunch.
- You can substitute fresh cherry tomatoes with grape tomatoes or sliced bell peppers.
- Make sure the popcorn chicken is fully cooled before mixing to prevent the salad from becoming watery.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days, but best enjoyed fresh.
Nutrition
- Serving Size: 1/10th of the salad
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg
