Ingredients
Method
Cook and cool the pasta
- Cook the penne pasta according to package directions in a pot of boiling water, then drain and rinse with cold water to stop the cooking. Keep the pasta cool so it doesn’t soften too much in the dressing.
Prepare the popcorn chicken
- Prepare the popcorn chicken according to package directions until cooked through, then let it cool slightly so it stays crisp. Keep it warm enough to handle but not hot enough to steam the salad.
Make the ranch dressing
- Whisk together ranch dressing and milk until smooth, with no streaks left in the mixture. Adjust with a pinch of salt and pepper if needed.
Assemble the salad
- Combine pasta, bacon, cheddar cheese, cherry tomatoes, and green onions in a large bowl. Toss gently to distribute the ingredients evenly.
- Pour the ranch dressing over the salad and toss to coat until the pasta looks creamy and glossy. Season with salt and pepper to taste.
Chill and serve
- Refrigerate the pasta salad for 1 hour so flavors meld and the dressing thickens slightly. Cover to prevent drying out.
- Top the chilled salad with the popcorn chicken just before serving to keep the pieces crispy. Add it at the last minute so it doesn’t soften from moisture.
Notes
Pro tip: Rinse the hot pasta under cold water and chill the dressed salad before adding popcorn chicken—this helps keep the crunch intact. Store assembled salad (without chicken topping) covered in the refrigerator up to 3 days; add fresh popcorn chicken right before serving. Freezing is not recommended for best texture. If you want a lighter swap, use low-fat ranch dressing and reduced-fat cheddar (the salad still coats well).