Chicken, bacon, veggies, pasta and creamy ranch dressing tossed for a refreshing, flavorful cold main or side.
# Components:
→ Meats
01 - 2 cups cooked chicken breast, diced or shredded
02 - 6 slices bacon, cooked crispy and crumbled
→ Pasta
03 - 12 ounces rotini or penne pasta
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 cup red onion, finely chopped
07 - 1/2 cup frozen peas, thawed
→ Dairy & Dressing
08 - 3/4 cup ranch dressing
09 - 1/2 cup mayonnaise
10 - 1/3 cup sour cream
11 - 1/2 cup shredded cheddar cheese
→ Herbs & Seasonings
12 - 2 tablespoons fresh chives, chopped
13 - Salt, to taste
14 - Black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook following the package directions until al dente. Drain, then rinse under cold water to halt the cooking process and cool completely.
02 - In a skillet over medium heat or in the oven, cook bacon slices until crisp. Transfer to a paper towel-lined plate, then crumble and set aside.
03 - In a large mixing bowl, whisk together ranch dressing, mayonnaise, sour cream, salt, and black pepper until fully combined.
04 - Add cooled pasta, cooked chicken, crumbled bacon, cherry tomatoes, cucumber, red onion, peas, shredded cheddar cheese, and chopped chives to the bowl with the dressing. Gently toss until all ingredients are evenly coated.
05 - Taste the salad and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, garnish with additional chives or extra cheddar cheese if desired. Serve chilled.
