Juicy chicken and bacon pair with pasta, veggies, and creamy ranch for a hearty, flavorful cold salad.
# Ingredient List:
→ Meats
01 - 2 cups cooked chicken breast, diced or shredded
02 - 6 slices bacon, cooked until crispy and crumbled
→ Pasta
03 - 12 oz 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 boil. Cook rotini or penne pasta according to package instructions until al dente. Drain using a colander and rinse under cold water to halt cooking. Set aside to cool completely.
02 - While the pasta cooks, place bacon slices in a skillet over medium heat or spread on a baking sheet in a preheated oven. Cook until golden and crisp. Transfer to paper towels to drain, then crumble into small pieces.
03 - In a large mixing bowl, whisk together ranch dressing, mayonnaise, sour cream, salt, and black pepper until smooth and fully blended.
04 - Add the cooled pasta, diced chicken, crumbled bacon, halved cherry tomatoes, diced cucumber, chopped red onion, thawed peas, shredded cheddar cheese, and chopped chives to the dressing. Gently toss to evenly coat all ingredients.
05 - Taste the salad and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Garnish with extra chives or shredded cheese if desired. Serve cold.
