Chicken, bacon, and pasta tossed with fresh veggies in a creamy ranch dressing. Great for potlucks or picnics.
# 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 - Cook pasta in generously salted water according to package directions until al dente. Drain and rinse under cold water to halt cooking and cool thoroughly.
02 - In a skillet or oven, cook bacon until deeply golden and crisp. Transfer to a paper towel–lined plate, then crumble once cooled.
03 - In a large mixing bowl, whisk together ranch dressing, mayonnaise, sour cream, salt, and black pepper until the consistency is smooth and creamy.
04 - To the bowl with the dressing, add the cooled pasta, cooked chicken, crumbled bacon, cherry tomatoes, cucumber, red onion, thawed peas, cheddar cheese, and chopped chives. Toss gently until all ingredients are evenly coated with dressing.
05 - Taste salad and adjust salt or pepper as desired. Refrigerate covered for at least 30 minutes to meld flavors and chill thoroughly.
06 - Garnish with additional chives or shredded cheese if preferred. Serve cold.
