Ingredients
Equipment
Method
Cook the pasta
- Cook penne pasta according to package directions until tender, then drain and rinse under cold water to stop the cooking. Visual cue: pasta looks cool and separates easily.
Cook and cool the popcorn chicken
- Prepare popcorn chicken according to package directions and spread it out to cool slightly. Visual cue: pieces are warm but no longer steaming.
Mix the ranch dressing
- Whisk ranch dressing and milk until smooth and pourable. Visual cue: the mixture looks uniform with no streaks.
Build the salad
- Combine penne pasta, bacon, cheddar cheese, cherry tomatoes, and green onions in a large bowl. Visual cue: even distribution of colorful tomatoes and green onion throughout.
- Pour the ranch dressing over the salad and toss until every bite looks coated. Visual cue: the pasta appears glossy and holds dressing.
- Season with salt and pepper to taste and give one more toss. Visual cue: flavors taste balanced without any bland patches.
Chill and finish with chicken
- Refrigerate the pasta salad for 1 hour to chill and let flavors meld. Visual cue: salad firms up slightly and looks well set in the bowl.
- Top each serving with popcorn chicken just before serving to keep it crispy. Visual cue: chicken stays crunchy rather than softening into the pasta salad.
Notes
Pro tip: For the crispiest texture, keep the popcorn chicken at room temperature only briefly before serving and portion it onto each bowl instead of mixing it in. Refrigerate leftovers in a covered container up to 3 days, but store without additional popcorn chicken if possible to prevent sogginess. Freezing is not recommended. Dietary swap: use a reduced-fat ranch dressing and shredded cheese to lower calories while keeping the creamy coating.