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Popcorn Chicken Bacon Ranch Pasta Salad

Popcorn chicken bacon ranch pasta salad with al dente rotini and creamy ranch dressing. Crunchy baked popcorn chicken and crumbled bacon are added right before serving so the fried bits stay crisp against the creamy pasta.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Pasta and mix-ins
  • 12 oz rotini pasta
  • 2 cup frozen popcorn chicken baked crispy
  • 6 bacon strips, cooked and crumbled
  • 1 cup shredded cheddar
  • 1 cup cherry tomatoes halved
  • 3 green onions sliced
  • 2 celery sliced
Ranch dressing
  • 0.75 cup mayonnaise
  • 0.25 cup buttermilk
  • 1 packet ranch seasoning
  • 1 tbsp lemon juice
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook rotini pasta in boiling water until al dente, then drain. Rinse the pasta cold under running water to stop the cooking and cool it to room temperature for better texture.
Bake the popcorn chicken
  1. Bake the frozen popcorn chicken on a sheet pan according to package directions until very crispy. Remove it and cool slightly so the coating stays crisp.
Make the ranch dressing
  1. Whisk mayonnaise, buttermilk, ranch seasoning, and lemon juice in a bowl until smooth. Season with salt and pepper to taste.
Build the pasta salad (chill first)
  1. Combine cooled pasta with bacon, shredded cheddar, cherry tomatoes, green onions, and celery in a large bowl. Toss until the mix-ins are evenly distributed.
  2. Pour ranch dressing over the pasta mixture and toss to coat thoroughly. Refrigerate for 30 minutes so the flavors meld and the dressing sets.
Finish for maximum crunch
  1. Just before serving, add the warm baked popcorn chicken to the chilled salad. Toss gently so the crispy pieces stay crunchy and don’t break down.

Notes

Pro tip: add the popcorn chicken warm right at serving so the fried coating stays crispy against the creamy ranch. Refrigerate covered for up to 3 days; the chicken may soften over time, but it’s still tasty. Freezing is not recommended because the pasta texture changes and the dressing can separate. For a lighter option, use light mayonnaise and low-fat buttermilk to reduce calories while keeping the ranch flavor.