BLT Chicken Pasta Salad
This BLT Chicken Pasta Salad is loaded with juicy chicken, crispy bacon, cheddar cheese, fresh vegetables, and a creamy homemade dressing. It's hearty enough to serve as lunch or a light dinner but just as perfect for BBQs, potlucks, and summer gatherings. Best of all, it's easy to make ahead and tastes even better after it chills.
Ingredients
Salad
- 6 ounces elbow macaroni
- 8 slices bacon cooked crisp and chopped, plus extra for garnish
- 1 cup grape tomatoes halved
- 3 cups cooked chicken diced (about 3 medium chicken breasts or rotisserie chicken)
- 1 cup freshly shredded sharp cheddar cheese
- ½ cup diced celery
- ½ cup diced red bell pepper
- ¼ cup sliced green onions
- Fresh basil ribbons for garnish (optional)
Dressing
- 1 cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons ranch seasoning
- 1 tablespoon Dijon mustard
- 1½ tablespoons apple cider vinegar
- 1½ tablespoons granulated sugar
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ½ teaspoon celery seed
Instructions
- Cook the elbow macaroni according to the package directions until just past al dente. Drain and rinse under cold water until completely cooled.6 ounces elbow macaroni
- While the pasta cooks, cook the bacon until crisp. Transfer to a paper towel-lined plate and chop into bite-sized pieces.8 slices bacon
- Slice the grape tomatoes in half. If desired, lightly salt the tomatoes and let them rest for 10 minutes before patting dry. This helps keep excess moisture out of the salad.1 cup grape tomatoes
- In a large mixing bowl, combine the cooled macaroni, chicken, bacon, tomatoes, cheddar cheese, celery, red bell pepper, and green onions.3 cups cooked chicken, 1 cup freshly shredded sharp cheddar cheese, ½ cup diced celery, ½ cup diced red bell pepper, ¼ cup sliced green onions
- In a medium bowl, whisk together the mayonnaise, sour cream, ranch seasoning, Dijon mustard, apple cider vinegar, sugar, garlic powder, black pepper, onion powder, and celery seed until smooth.1 cup mayonnaise, ¼ cup sour cream, 2 tablespoons ranch seasoning, 1 tablespoon Dijon mustard, 1½ tablespoons apple cider vinegar, 1½ tablespoons granulated sugar, ½ teaspoon garlic powder, ½ teaspoon black pepper, ¼ teaspoon onion powder, ½ teaspoon celery seed
- Pour the dressing over the salad and gently fold until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with extra bacon, tomatoes, shredded cheddar, green onions (or fresh chives), and fresh basil just before serving, if desired.Fresh basil ribbons
Notes
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs some of the dressing after chilling, stir in an extra tablespoon or two of mayonnaise before serving to freshen it up. I don't recommend freezing this recipe. Tried this recipe?Mention @Cookingupmemoriesinsta or tag #CookingUpMemories!
