Chicken Bacon Ranch Pasta Salad (Gluten Free)
I LOVE bringing a summer pasta salad to a BBQ, potlucks, summer get together, or even a picnic! This chicken bacon ranch pasta salad is such a crowd pleaser everytime I show up with it. I never leave a BBQ without a least 3 people asking me for the recipe!My favorite part about a good pasta salad is how simple it is to make. It takes less than 30 minutes to throw together and is easy to prepare ahead of time. Heck I love gluten free pasta salads so much I even use them for an easy lunch meal prep!
Ingredients
- 1 box gluten free pasta
- 1 package gluten-free chicken tenders
- 6 pieces turkey bacon
- 1/2 cup Low-fat shredded cheddar cheese
- 2 heads romaine lettuce chopped
- 1-2 cucumbers diced
- 3 tbsp olive oil
- 3/4 cup ranch dressing use your favorite!
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the gluten-free pasta and cook according to package directions until al dente. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process and prevent sticking. Toss with 1 tbsp of olive oil. Set aside.
- While the pasta is cooking, preheat your air fryer to 375°F (190°C). Cut the turkey bacon into 1/2-inch pieces. Air fry for 6-8 minutes, or until crispy. Remove the bacon and set aside on a paper towel-lined plate to drain excess grease. Next, air fry the gluten-free chicken tenders according to package directions. Once cooked through and golden brown, let them cool slightly and then cut them into bite-sized pieces.
- While the bacon and chicken are cooking, wash and chop the romaine lettuce into bite-sized pieces. Dice the cucumbers.
- In a large bowl, combine the cooked and cooled pasta, crispy bacon, chopped chicken, shredded cheddar cheese, chopped romaine lettuce, and diced cucumbers.
- In a small bowl, whisk together the remaining 2 tbsp of olive oil and the ranch dressing. This helps to create a smoother, more evenly distributed dressing. Pour the dressing over the pasta mixture and toss gently until everything is well coated. Season with salt and pepper to taste.
- For the best flavor, cover the salad and chill it in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
Nutrition
Calories: 521kcalCarbohydrates: 70gProtein: 10gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gCholesterol: 11mgSodium: 369mgPotassium: 613mgFiber: 6gSugar: 5gVitamin A: 18242IUVitamin C: 10mgCalcium: 124mgIron: 2mg
Tried this recipe?Let me know how it was!