This chicken BLT pasta salad with homemade yogurt ranch dressing checks all the boxes. The homemade yogurt ranch dressing keeps things light and zippy. Which tastes SO good with the tender pasta, juicy chicken, fresh vegetables and grated cheddar cheese. This is one of those recipes you’ll be making all summer long.

Chicken BLT Pasta Salad with Homemade Yogurt Ranch – Healthyish Foods

Ingredients Needed for Chicken BLT Pasta Salad with Homemade Yogurt Ranch

Pasta – You’ll need 8 ounces of Delallo Foods tortiglioni pasta for this recipe. Be sure to cook the pasta according to the package. Al dente is best.

Protein – This recipe calls for pan seared chicken tenderloins and crispy air fryer bacon pieces. Be sure to season the chicken with salt and black pepper before adding it to a hot pan with oil. You’ll want to make sure the internal temperature of the chicken reaches 165 degrees Fahrenheit to ensure doneness. For the bacon, you’ll need about a ½ cup of crispy bacon pieces.

Vegetables – This recipe calls for diced red onion, halved cherry tomatoes, and roughly chopped iceberg lettuce.

Cheese – You’ll need freshly grated cheddar cheese for this recipe.

Yogurt Ranch – Combine 0% Greek yogurt, mayonnaise, warm water, Dijon mustard, fresh squeezed lemon juice, onion powder, garlic powder, salt, black pepper, and freshly chopped chives. Mix until well combined. Cover and refrigerate until ready to use.

Pro Tips for this Recipe

  • Make sure the chicken and bacon are cool before adding them to the salad. This will prevent the iceberg lettuce from wilting.
  • Cook the pasta al dente, as it will continue to soften from absorbing the dressing.
  • Fold in the dressing, lettuce and grated cheese RIGHT BEFORE you are ready to enjoy this dish. This tip is especially important if you make this dish ahead of time.
  • Dressed pasta salad is best enjoyed immediately.
Chicken BLT Pasta Salad with Homemade Yogurt Ranch – Healthyish Foods

How to Make Chicken BLT Pasta Salad with Homemade Yogurt Ranch

Make the Dressing

Combine 0% Greek yogurt, mayonnaise, warm water, Dijon mustard, fresh squeezed lemon juice, onion powder, garlic powder, salt, black pepper, and freshly chopped chives. Mix until well combined. Cover and refrigerate until ready to use.

Make the Pasta

Boil a pot of water. Season the water with salt and cook the pasta according to the package. Al dente is best. Drain off the water and drizzle the pasta with a very small amount of olive oil to prevent sticking.

Air Fry the Bacon

Preheat your air fryer to 385 degrees. Add the bacon and cook for 11-12 minutes or until the bacon is crispy enough that you can crumble it in your hands. Option to pan fry it as well.

Make the Chicken

Season the chicken tenderloins with salt and black pepper. Add olive oil to a non-stick skillet over medium-high heat. Add the chicken tenderloins. Pan sear the chicken for 5-6 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit to ensure doneness. Once cool to touch, cube the chicken into bite sized pieces.

Prep the Vegetables

Wash and halve the cherry tomatoes, dice the red onion and wash / dry the iceberg lettuce. Roughly chop the lettuce, setting it aside until ready to use. Refrigerate until ready to use.

Assemble the Dish

Add the cooked and cooled pasta to a large mixing bowl, top with cherry tomatoes, diced red onion, cubed chicken, crumbled bacon, and as much or as little of the homemade yogurt ranch dressing as you desire. Toss well. Next add the freshly grated cheddar cheese and chopped iceberg lettuce. Gently fold the lettuce into the pasta salad. Top with a few turns of cracked black pepper, extra grated cheddar cheese and serve.

Chicken BLT Pasta Salad with Homemade Yogurt Ranch – Healthyish Foods

Storage

Store any leftovers in an airtight container in the refrigerator for three to four days. Extra dressing can be stored in a separate airtight continuer in the refrigerator for up to four days.

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Chicken BLT Pasta Salad with Homemade Yogurt Ranch – Healthyish Foods

Chicken BLT Pasta Salad with Homemade Yogurt Ranch

This chicken BLT pasta salad with homemade yogurt ranch dressing checks all the boxes. The zippy homemade yogurt ranch dressing keeps things light and zippy.
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Ingredients

  • 1 pound chicken tenderloins
  • 1 tablespoon olive oil, for pan searing the chicken
  • ¼ teaspoon salt, to season chicken
  • ¼ teaspoon black pepper, to season chicken
  • 8 ounces tortiglioni pasta, cooked al dente
  • 1 cup cherry tomatoes, halved
  • ½ small head iceberg lettuce , wash, dry and roughly chop
  • ½ cup mild cheddar cheese, freshly grated
  • cup red onion, diced small
  • ⅓ – ½ cup bacon, air fryer bacon, crumbled into pieces

Homemade Yogurt Ranch

  • 1 cup 0% Greek yogurt
  • ¼ cup mayonnaise
  • ¼ cup chives, freshly chopped
  • 2-3 tablespoons warm water, depending on preferred thickness
  • 2 teaspoons lemon juice, fresh squeezed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • pinch salt, to taste
  • ¼ teaspoon black pepper

Equipment

  • 1 pot cook pasta
  • 1 colander drain pasta
  • 1 mixing bowl dressing
  • 1 air fryer for bacon
  • 1 non-stick skillet for chicken
  • 1 large mixing bowl for the salad

Instructions 

How to Make Chicken BLT Pasta Salad with Homemade Yogurt Ranch

    Make the Dressing

    • Combine 0% Greek yogurt, mayonnaise, warm water, Dijon mustard, fresh squeezed lemon juice, onion powder, garlic powder, salt, black pepper, and freshly chopped chives. Mix until well combined. Cover and refrigerate until ready to use.

    Make the Pasta

    • Boil a pot of water. Season the water with salt and cook the pasta according to the package. Al dente is best. Drain off the water and drizzle the pasta with a very small amount of olive oil to prevent sticking.

    Air Fry the Bacon

    • Preheat your air fryer to 385 degrees. Add the bacon and cook for 11-12 minutes or until the bacon is crispy enough that you can crumble it in your hands. Option to pan fry it as well.

    Make the Chicken

    • Season the chicken tenderloins with salt and black pepper. Add olive oil to a non-stick skillet over medium-high heat. Add the chicken tenderloins. Pan sear the chicken for 5-6 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit to ensure doneness. Once cool to touch, cube the chicken into bite sized pieces.

    Prep the Vegetables

    • Wash and halve the cherry tomatoes, dice the red onion and wash / dry the iceberg lettuce. Roughly chop the lettuce, setting it aside until ready to use. Refrigerate until ready to use.

    Assemble the Dish

    • Add the cooked and cooled pasta to a large mixing bowl, top with cherry tomatoes, diced red onion, cubed chicken, crumbled bacon, and as much or as little of the homemade yogurt ranch dressing as you desire. Toss well. Next add the freshly grated cheddar cheese and chopped iceberg lettuce. Gently fold the lettuce into the pasta salad. Top with a few turns of cracked black pepper, extra grated cheddar cheese and serve.

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    Nutrition

    Serving: 1serving, Calories: 376kcal, Carbohydrates: 25g, Protein: 21g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 57mg, Sodium: 339mg, Potassium: 404mg, Fiber: 2g, Sugar: 3g, Vitamin A: 320IU, Vitamin C: 7mg, Calcium: 97mg, Iron: 1mg