Chicken Bacon Ranch Macaroni Salad

Chicken Bacon Macaroni Salad is a loaded macaroni salad with pasta, rotisserie chicken, bell peppers, and bacon, all combined with a creamy mayonnaise and ranch dressing  mixture.

Whether you are planning a backyard cookout, a graduation party, or a simple family meal, this easy macaroni salad is a crowd pleaser that can easily be doubled to serve a larger crowd.

Macaroni salad is like having a blank canvas to add any number of other ingredients.  

HOW TO MAKE CHICKEN BACON RANCH MACARONI SALAD  

Ingredients
(Full list of ingredients and instructions in printable recipe card.)

• Elbow macaroni
• Mayonnaise
• Hidden Valley Ranch Dressing Mix
• Celery
• Red and Green bell pepper
• Sweet relish
• Salt and Pepper
• Rotisserie chicken
• Bacon

Instructions

1. Cook the macaroni in a large pan of salted water as directed on the box.  Drain and set aside. 
2. In a small bowl, combine the mayonnaise and package of Hidden Valley Ranch dressing mix until well blended.
3. In a large mixing bowl, add the celery, bell peppers, relish, salt and pepper, cooked macaroni, chicken and half of the bacon. Add the mayonnaise mixture and combine well to coat all ingredients.
4. Transfer to a serving bowl and top with remaining crumbled bacon.

Why You’ll Love Chicken Bacon Ranch Macaroni Salad

• Perfect for cookouts, picnics, and potlucks
• Full of flavor from ranch seasoning, bacon and chicken
• A hearty side dish that can also be a one dish meal
• A quick and easy recipe to make that serves a crowd.

Recipe Tips and Variations

• Do not overcook the macaroni or it will become mushy.
• Rinse the macaroni just after it finishes cooking to prevent sticking and to cool it down quickly.
• Allow this to chill at least 4 hours before serving. 
• Gently toss before serving for best flavor.
• If the pasta salad seems dry after chilling, stir in a little more mayonnaise before serving.
  Variations:
• May use other pasta in place of elbow macaroni such as rotini, fusilli, or medium shells.
• Add shredded cheddar cheese if desired. 
• Mix in chopped green onions for extra flavor.

Some other cook-out side dishes are always popular are
Chicken Bacon Ranch Potato Casserole
Old Fashioned Potato Salad 
 Protein Packed Pasta Salad

How to Store

• Store Chicken Bacon Macaroni Salad in an airtight container in the  refrigerator for up to 3 days. It can be made a day ahead of time and then stored for 2 days.
• Do not leave out for more than 2 hours, or 1 hour if temperature is over 90 degrees.

Frequently Asked Questions

Can I use another pasta besides the elbow macaroni?
Yes, Any pasta that is short, tube-shaped or twisted as these will hold the dressing better. Examples are  cavatappi, fusilli, rotini, or medium shells.

Can this be made ahead of time?
YES, the salad actually tastes better when made ahead and chilled for several hours.

Can I make this without the chicken?
Yes, simply leave it out for a more traditional macaroni salad version.

This recipe was shared on Weekend Potluck@ Sweet Little Bluebird.
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Print Pin

CHICKEN BACON RANCH MACARONI SALAD

A loaded macaroni salad with pasta, rotisserie chicken, bell peppers, and bacon, all combined with a creamy mayonnaise and ranch dressing  mixture.

Course Salad, Side Dishes

Cuisine American

Keyword Chicken Bacon Ranch Macaroni Salad, Macaroni Salad with Chicken

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 400kcal

Author pamelashank2015

Ingredients

• 2 cups elbow macaroni uncooked
• 1 1/2 to 1 3/4 cups mayonnaise
• 1 1oz package Hidden Valley Ranch dressing mix
• 1/2 cup celery chopped
• 2 Tablespoons red bell pepper chopped
• 2 Tablespoons green bell pepper chopped
• 1/4 cup sweet relish
• salt and pepper to taste
• 1 1/2 cups rotisserie chicken chopped
• 5 slices bacon cooked crisp and crumbled

Instructions

• Bring a large pan of lightly salted water to a boil. Cook macaroni until tender, about 8 minutes. Drain and set aside.
• In a small bowl, combine 1 1/2 cups mayonnaise and ranch dressing packet.
• In a large mixing bowl, place the celery, bell peppers, relish, salt, pepper, cooked macaroni, chicken and half of the bacon. Add the mayonnaise mixture and combine well to coat all of the ingredients. May add the remaining mayonnaise if mixture is too dry.
• Transfer to a serving dish and top with remaining bacon.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

• Do not overcook the macaroni or it will become mushy.
• Rinse the macaroni just after it finishes cooking or the pasta will stick together.
• Allow this to chill at least 4 hours before serving.  Gently toss before serving. Sometimes the pasta will absorb the dressing and make it a little dry. Add more mayonnaise if needed.
• Place this macaroni salad in an airtight container and refrigerate for up to 3 days. It can be made a day ahead of time and then stored for 2 days.
  Do not leave out for more than 2 hours, or 1 hour if temperature is over 90 degrees.