Chicken, bacon, pasta, veggies, and creamy ranch combine for a satisfying chilled salad perfect for sharing.
# What You Need:
→ 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 a large pot of salted boiling water according to package instructions until al dente. Drain thoroughly and rinse under cold water to halt the cooking process and cool completely.
02 - While the pasta cooks, render bacon in a skillet or oven until crispy. Transfer to a paper towel-lined plate, cool slightly, and crumble into small pieces.
03 - In a large mixing bowl, whisk together ranch dressing, mayonnaise, sour cream, salt, and black pepper until fully combined and creamy.
04 - Add cooled pasta, diced chicken, crumbled bacon, cherry tomatoes, cucumber, red onion, thawed peas, cheddar cheese, and chopped chives to the bowl with the dressing. Gently toss until all components are evenly coated.
05 - Taste for seasoning, adjusting salt and pepper as required. Cover and chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Garnish with additional chives or cheese if desired. Serve cold.
