Chicken Beef Beef Bacon Ranch Pasta Salad Recipe

Get ready for a flavor explosion with this incredible Chicken Beef Bacon Ranch Pasta Salad! Loaded with not one, but two types of beef, crispy bacon, tender chicken, and a creamy ranch dressing, this hearty salad is a meal in itself. It’s perfect for potlucks, barbecues, or any time you crave a satisfying dish packed with savory goodness.

Ingredients

• 1 pound rotini or fusilli pasta
• 1.5 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil (for chicken)
• 1 teaspoon salt (for chicken)
• 1/2 teaspoon black pepper (for chicken)
• 1 pound lean ground beef
• 1 teaspoon garlic powder (for ground beef)
• 1 teaspoon onion powder (for ground beef)
• 8 ounces sirloin or flank steak, trimmed
• 1 tablespoon olive oil (for steak)
• 1/2 teaspoon salt (for steak)
• 1/4 teaspoon black pepper (for steak)
• 10 slices thick-cut bacon, cooked crispy and crumbled
• 1.5 – 2 cups prepared ranch dressing
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (frozen, thawed or fresh)
• 1/2 red onion, finely diced
• 1 red bell pepper, diced
• 1 cup shredded sharp cheddar cheese
• 1/4 cup fresh chives or parsley, chopped (for garnish, optional)

Instructions

1. Cook the pasta according to package directions. Drain, rinse with cold water to stop cooking and cool, then set aside in a large mixing bowl.
2. While pasta cooks, prepare the chicken: Season chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from skillet, let rest for 5 minutes, then shred or dice into bite-sized pieces.
3. In the same skillet (or a separate one), cook the ground beef over medium heat, breaking it up with a spoon, until no pink remains. Drain any excess fat. Season with garlic powder and onion powder. Set aside.
4. Prepare the steak: Season sirloin or flank steak with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear steak for 3-5 minutes per side for medium-rare, or until desired doneness. Remove from skillet, let rest for 5 minutes, then dice into small, bite-sized pieces.
5. If not already done, cook the bacon until crispy. Drain on paper towels, then crumble into small pieces.
6. Add the cooked chicken, ground beef, diced steak, crumbled bacon, halved cherry tomatoes, corn kernels, diced red onion, diced red bell pepper, and shredded cheddar cheese to the large bowl with the cooled pasta.
7. Pour 1.5 cups of ranch dressing over all the ingredients. Gently toss to ensure everything is evenly coated. Add more ranch dressing, if desired, to reach your preferred consistency.
8. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld. Garnish with fresh chives or parsley, if using, before serving.