Chicken Bacon Ranch Pasta Salad

About This Recipe

Chicken bacon ranch pasta salad is packed with shredded chicken, veggies, bacon, and pasta, and tossed with a homemade jalapeno ranch for the perfect kick. Serve this pasta salad as a side dish for BBQs and picnics, or as a full meal.

Ingredients

• 8 ounces fusilli pasta
• 3 cups shredded chicken ((12 ounces))
• 4 pieces bacon
• 2 cups cherry tomatoes, halved ((300 grams))
• 1/2 cup diced green onion
• 1 ear corn, shucked
• 1 large avocado, diced ((150 grams))
• 1/4 cup dill, chopped
• 3/4 cup jalapeno ranch
• salt and pepper, to taste
• for topping - fresh dill, lemon juice…

Instructions

1. Make the pasta according to the package instructions. Once al dente, drain and give it a quick rinse with cold water to stop the cooking process. Set aside to cool.
2. While the pasta cooks, make the bacon. Heat a large pan over medium heat and add bacon and a sprinkle of pepper. Cook for 4-5 minutes, flip, and cook for another 4-5 minutes until crispy. You might have to do this in a few batches, depending on how big your pan is. Once it is done, add to a paper towel-lined plate to let cool. Once cooled, crumble with your hands.
3. While the bacon cooks, make your jalapeno ranch sauce.
4. Char your corn. Place the corn directly over a gas burner and light to medium heat. Cook 2-3 minutes per side or until slightly charred (mine took about 6 minutes). Remove from the heat, let cool for a minute or two, and slice kernels away from the cob. If you don’t have a gas burner, you can also do this on a grill.
5. Mix. Add cooked pasta (once it has cooled), chicken, bacon, tomatoes, charred corn, avocado, green onion, dill, ranch, and salt and pepper to a large bowl. Toss well to combine. Adjust according to taste.
6. Enjoy!