Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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A delicious and creamy Chicken Bacon Ranch Pasta Salad packed full of flavour! This easy-to-make recipe is a perfect side dish for BBQs, family gatherings, or a quick midweek meal.
It’s a guaranteed crowd-pleaser, loaded with tender chicken, crispy bacon, fresh vegetables, and a creamy ranch dressing.
The beauty of this pasta salad recipe is that you can prepare many of the ingredients ahead of time. Then, you can simply combine the salad and dress it prior to serving.
My tortellini pasta salad with pesto is another fresh Italian-style dish full of zesty basil flavours. A simple creamy pasta salad with mayo pairs well with absolutely anything! It’s perfect for serving at any gathering, along with my popular creamy pesto potato salad.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
To make this recipe, you’ll need:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Start by bringing a large pot of salted water to a boil. Cook the pasta according to the packet instructions until it’s just al dente. Drain the cooked pasta and rinse it under cold water to cool it down and prevent sticking. Set aside.
Heat a frying pan over medium heat and add the diced bacon. Cook until crispy and golden brown, stirring occasionally to ensure even cooking. Once done, transfer the bacon to a plate lined with paper towels to drain any excess oil.
In a large mixing bowl, combine the cooled pasta with the crispy bacon, diced chicken, red onion, cherry tomatoes, cucumber, green capsicum, and grated cheese.
Toss all ingredients to evenly distribute, reserving a little cooked bacon and grated cheese to sprinkle over the top.
Drizzle three-quarters of the ranch dressing over the salad and gently mix until everything is well coated.
Taste and add extra dressing if needed. Season your chicken pasta salad with salt and pepper to your liking.
Finally, sprinkle the reserved bacon and cheese on top.
This delicious pasta salad is best enjoyed at room temperature for the best flavour and texture. If you’ve prepared it beforehand, allow it to sit out for a few minutes before serving.
Yes! You can prepare all the ingredients in advance and store them separately in the fridge. Mix everything together with the dressing just before serving to keep it fresh.
This salad can be stored in an airtight container in the fridge for up to 2 days. Just stir it the next day before serving.
Absolutely! Caesar dressing, honey mustard, or a simple homemade vinaigrette are great alternatives if you want to switch things up.
You can mix in whatever veggies you like! Add diced avocado, shredded carrots, corn, or even spinach or rocket for extra colour and nutrition.
Yes, while it’s traditionally served at room temperature or chilled, you can serve it slightly warm if preferred. Just add the pasta salad dressing last to keep the flavours balanced.
This Chicken Bacon Ranch Pasta Salad is guaranteed to be a huge hit with the whole family! Creamy and savoury, with tender pasta and full of fresh ingredients, this easy pasta salad recipe is the ultimate meal that everyone will love. Enjoy!
For more easy salad recipes, check out these tasty summer salads, which are always popular. Any leftover pasta salad makes a fabulous lunch the next day, too!
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This simple and creamy Chicken Bacon Ranch Pasta Salad is flavour-packed with grated cheese, red onion, cherry tomatoes, cucumber and green capsicum!
Print Pin RateServings: 8 serves
Calories: 522kcal
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Cook the bacon in a frying pan until crispy. Set aside on paper towel to remove any excess oil.
Place the pasta into a large mixing bowl.
Add the crispy bacon, diced chicken, red onion, cherry tomatoes, cucumber, green capsicum and grated cheese. Mix until well combined.
Calories: 522kcal | Carbohydrates: 48g | Protein: 24g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 2598mg | Potassium: 405mg | Fiber: 2g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 19mg | Calcium: 125mg | Iron: 2mg
Rich, hearty, and packed with flavor—this homemade pasta sauce recipe would make a Nonna proud. A beefy sauce that is slow-simmered for a rich, savory taste. Serve it over pasta or bake it into lasagna.
Variations: Add sauteed mushrooms and onions in Step 3 or some shredded zucchini, chopped spinach, or kale for an extra bump in nutrition.
The great thing about this ground beef pasta sauce is that it’s so versatile and having some on hand for last-minute meals is a weeknight timesaver.
Besides topping a pile of spaghetti, use pasta sauce for meatball subs, lasagna, mix it with rice for stuffed peppers, or create a casserole with veggies and cheese.
Leftover homemade pasta sauce can be kept in the refrigerator in a covered container for up to 4 days. Freeze portions in zippered bags for up to 3 months and thaw overnight in the refrigerator or reheat from frozen on medium heat on the stovetop.
Did you love this Homemade Pasta Sauce? Leave us a rating and a comment below!
This homemade pasta sauce is a rich, savory blend of ground meat, tomatoes, fresh herbs, and spices, simmered to perfection for a hearty meal.
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In a medium bowl, combine ground beef with sage, fennel seeds, thyme, pepper, and allspice until well mixed.
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef mixture, onion, and garlic, breaking up the meat with a spoon. Cook until browned, drain excess fat if needed.
Add the canned tomatoes with the liquid, tomato sauce, green bell pepper, water, Italian seasoning, bay leaves, sugar, and salt to the pot. Stir well to combine.
Bring the mixture to a boil. Reduce the heat and simmer uncovered for 1 hour or until the sauce has reached your desired consistency. Stir occasionally.
Once the sauce has thickened, stir in the chopped parsley and basil.
Remove bay leaves, taste and season with additional salt and pepper. Serve over hot pasta.
Calories: 130 | Carbohydrates: 8g | Protein: 21g | Fat: 1g | Cholesterol: 46mg | Sodium: 340mg | Potassium: 521mg | Fiber: 2g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 2.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Pasta, Sauce
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Weekend flavor meets weeknight ease: 30-minute Tuscan-style shrimp pasta! This CREAMY, dairy-free dish is rich, garlicky, and bursting with bright tomato flavor.
It’s impressive enough to wow any guests but simple enough that you’ll want to make it again and again! Let us show you how it’s done!
This EASY shrimp pasta starts with cooking your favorite pasta (we like gluten-free fettuccine) and soaking some cashews for dairy-free creaminess.
Next come the perfectly cooked shrimp! The trick is to sauté shallots, garlic, and red pepper flakes for flavor, then add raw shrimp and cook until pink and slightly curled up. The timing will depend on the size of the shrimp and other factors, but we find 2 minutes per side is usually the magic number for shrimp that’s tender, fully cooked, and not rubbery.
Then it’s on to the bright, creamy tomato sauce! Inspired by our fan-favorite Creamy Italian White Bean Skillet Meal, cherry tomatoes cook with white wine, red pepper flakes, and salt until the tomatoes are soft and burst open.
Then we add homemade cashew cream and the sauce becomes creamy and develops a thick, luxurious texture!
Lastly, add in your cooked pasta, garnish with fresh parsley or basil, and dinner is served!
We can’t wait for you to try this shrimp pasta! It’s:
Creamy
Bright
Saucy
Rich
Flavorful
Comforting
& Easy to make!
This dish is satisfying on its own or paired with sautéed greens, roasted broccoli, green salad, or garlic bread.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4 Servings
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Bring a large pot of water to a boil. Once boiling, add your pasta and cook according to the package directions.
If using frozen shrimp, see notes for defrosting instructions.
Meanwhile, heat a large skillet over medium heat. Once hot, add olive oil, shallots, and garlic and cook for 3-4 minutes until softened. Add the red pepper flakes and cook until fragrant (~1 minute). Add the shrimp and cook for 1-3 minutes on each side — until they turn pink and curl up (2 minutes per side is usually perfect!). They will cook quickly and cook time will depend on how hot your pan is. We like to let them curl up completely on the first side, then flip and cook until the underside is pink. To avoid under cooking, you want them to have a vibrant pink color (not translucent) and feel firm when pierced with a fork, but avoid overcooking or they will get rubbery! Remove the shrimp from the pan, place them on a plate, and set aside.
Add the cherry tomatoes, white wine, and salt to the same (relatively empty) pan (it’s okay if the sautéed shallots and garlic remain). Cover and cook on medium-high heat for 5-10 minutes or until the tomatoes have burst.
Remove the lid from the tomatoes and use the back of your spoon or spatula to further break them down. Turn the heat to medium-low and stir in the cashew cream. Let the sauce cook down for about 2 more minutes. Taste and adjust flavor as needed, adding more salt for overall flavor or red pepper flakes for heat. Add the shrimp back into the mixture and stir to coat. Turn off the heat and stir in the chopped parsley (or basil) and cooked pasta (keep separate if preparing in advance).
Serve immediately garnished with dairy-free parmesan cheese, red pepper flakes, or extra parsley and/or basil (all optional). Best served fresh but can be stored in an airtight container in the refrigerator for up to 2-3 days. Not freezer friendly.
Serving: 1 serving Calories: 535 Carbohydrates: 62.9 g Protein: 29.7 g Fat: 16.4 g Saturated Fat: 2.3 g Polyunsaturated Fat: 2.2 g Monounsaturated Fat: 8.9 g Trans Fat: 0 g Cholesterol: 175 mg Sodium: 1148 mg Potassium: 1024 mg Fiber: 5.8 g Sugar: 8.1 g Vitamin A: 722 IU Vitamin C: 30 mg Calcium: 127 mg Iron: 3.3 mg
