Juicy chicken, bacon, and ranch dressing tossed with pasta and fresh veggies for a creamy, satisfying salad.
# What You'll 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
# How-To Steps:
01 - Cook the pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool completely.
02 - While pasta cooks, fry the bacon in a skillet or oven until crispy. Drain and crumble the bacon, then set aside.
03 - In a large mixing bowl, whisk together ranch dressing, mayonnaise, sour cream, salt, and black pepper until smooth and creamy.
04 - Add the cooled pasta, cooked chicken, crispy bacon, cherry tomatoes, cucumber, red onion, peas, shredded cheddar, and chives to the bowl with dressing. Toss gently to coat all ingredients evenly.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving to allow flavors to blend. Garnish with extra chives or cheddar if desired, and serve cold.
