Southwest Chicken Bacon Ranch Pasta Salad
All the flavors you love about Chicken Bacon Ranch Pasta Salad with a Southwest flare! Guaranteed to be a hit every time you make it!
Servings 16
Ingredients
- 1 lb Rotini Pasta or any type of short pasta you like
- 1 lb Boneless Skinless Chicken Breasts or Thighs or rotisserie chicken
- 1-2 tbsp Spicy Ranch Seasoning
- 1 tbsp Avocado Oil or any other cooking oil
- 1/2 Cup Red Onions, diced
- 15 oz Can of Black Beans, drained and rinsed
- 15 oz Can of Corn, drained and rinsed
- 4 oz Each, sharp cheddar and pepper jack cheese, cubed small
- 4 oz Cherry Tomatoes, sliced
- 1 lb Cooked and crumbled bacon
- 1 tbsp Sliced Green Onions optional for garnish
For the Dressing
- 1.5 Cups Mayonnaise
- 1/2 Cup Sour Cream
- 1/2 Cup Buttermilk (or just whole milk)
- 2 tbsp Taco Seasoning
- 1 Packet (1 oz) Ranch Dressing Seasoning
Instructions
- Boil the pasta until al dente. Drain it and rinse it under cold water until completely cooled. Set it aside
- Season the chicken with the Spicy Ranch. Heat the oil in a skillet over medium heat and cook the chicken until it is cooked through. Remove it and let it rest. Then chop it into bite -sized pieces. (If you are using rotisserie chicken, skip this step and just season it with the Ranch.)
- In the same pan, add the corn and saute until it has a nice char on it. Remove it from the heat and allow it to cool.
- In a large bowl mix all of the ingredients for the sauce.
- Put the rest of the ingredients into the bowl and mix it up really well.
- *NOTE* For presentation purposes, set back about 1-2 tbsp of all of the add-ins to place on top for garnish along with the green onions.
- Let it chill in the fridge for at least one hour and serve cold!
Notes
This salad will keep in the fridge in an airtight container for up to 5 days. This makes it perfect for meal prepping!