Chicken Bacon Ranch Pasta Salad



  • 16 oz bag of elbow macaroni
  • 3 chicken breasts chopped into bite-sized pieces
  • 1 tablespoon of olive oil
  • 1 cube of Dorot Crushed Garlic
  • 3/4 cup of mayonnaise
  • 3/4 cup of your favorite ranch dressing
  • 5 green onions chopped
  • 8 strips of bacon cooked and chopped
  • 2 cups of Colby Jack shredded cheese
  • 1 cup of cherry tomatoes chopped


Cook the pasta per package directions, drain, and set aside to cool completely.
In a large skillet over medium heat add your olive oil, chicken, and Dorot Crushed Garlic. Cook until chicken is browned.
Drain grease off of the chicken and add to your cooked noodles.
Add the remaining ingredients and stir well.
If the mixture doesn’t look creamy enough then add more mayo and ranch until it stirs well and is creamy.
Refrigerate for 1-2 hours.
Serve and enjoy!
If your pasta salad dries out after being refrigerated just add more mayo and ranch dressing! Adapted from My Own Creation!



Calories: 802kcal | Carbohydrates: 46g | Protein: 36g | Fat: 51g | Saturated Fat: 14g | Cholesterol: 116mg | Sodium: 829mg | Potassium: 600mg | Fiber: 2g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 7.6mg | Calcium: 258mg | Iron: 1.8mg

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