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a plain bowl of short twisted casarecce pasta with browned cooked skinless chicken-thigh pieces, crisp bacon, yellow corn and orange cheddar cubes in creamy herb-flecked ranch dressing
Rachel Kim

Chicken Bacon Ranch Pasta Salad

Roasted thigh pieces, corn and cheddar make this chicken bacon ranch salad a full meal, with a mayonnaise-and-buttermilk dressing that coats the casarecce without pooling. Roast the chicken with a little smoked paprika, then let it cool in a shallow dish before cutting; the short pasta twists hold the dressing around the meat, and the bacon goes in at the end so the finished bowl still has some crisp pieces among the softer ingredients.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry casarecce
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken thighs
  • 1 tsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp fine salt for chicken
  • 6 oz bacon chopped
  • 1 cup frozen corn thawed
  • 4 oz cheddar cut into small cubes
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tbsp fresh lemon juice
  • 1 tbsp finely chopped chives
  • 1 tbsp finely chopped fresh parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp fine salt for dressing
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 425°F. Rub chicken with oil, paprika and chicken salt and roast on a lined pan for 20 to 25 minutes until at least 165°F. Rest for 5 minutes, cut into bite-size pieces and spread in a shallow dish to stop steaming.
  2. Meanwhile, cook bacon in a skillet for 8 to 10 minutes until crisp and drain. Boil casarecce in water with the tablespoon salt until fully tender, then drain, rinse briefly under cool water and drain thoroughly.
  3. Whisk mayonnaise, buttermilk, lemon juice, chives, parsley, garlic powder, onion powder, dressing salt and pepper.
  4. Fold dressing through pasta, cooled chicken, corn and cheddar. Add bacon just before serving, or refrigerate the dressed salad promptly and hold bacon separately until needed.
  5. Serve cool and refrigerate leftovers within 2 hours.