Chilled pasta tossed with chicken, bacon, ranch, and fresh veggies, ideal for sharing at summer events.
# Components:
→ Meats
01 - 2 cups cooked chicken breast, diced or shredded
02 - 6 slices bacon, cooked until 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 and black pepper, to taste
# Directions:
01 - Boil rotini or penne in salted water according to package directions until al dente. Drain thoroughly and rinse with cold water to cool completely.
02 - Fry bacon slices in a skillet or bake in the oven until crisp. Remove and crumble. Set aside.
03 - In a large mixing bowl, whisk together ranch dressing, mayonnaise, sour cream, salt, and black pepper until well combined.
04 - To the bowl with dressing, add cooled pasta, diced chicken, crumbled bacon, cherry tomatoes, cucumber, red onion, thawed peas, shredded cheddar cheese, and chopped chives. Toss gently until evenly coated.
05 - Taste and adjust seasoning if necessary. Refrigerate the salad for at least 30 minutes to allow flavors to blend.
06 - Before serving, garnish with additional chives or cheddar cheese if desired. Serve cold.
