Rich pasta with chicken, bacon, and veggies in a savory, creamy ranch dressing. Perfect cold for any occasion.
# 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 and 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 and Seasonings
12 - 2 tablespoons fresh chives, chopped
13 - Salt, to taste
14 - Black pepper, to taste
# Directions:
01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain using a colander and rinse under cold water to halt cooking and cool thoroughly.
02 - In a skillet over medium heat or in an oven, cook bacon until 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 smooth and creamy.
04 - Add cooled pasta, diced chicken, crumbled bacon, cherry tomatoes, cucumber, red onion, peas, shredded cheddar cheese, and chopped chives to the dressing. Toss carefully to ensure even coating.
05 - Taste and adjust seasoning if necessary. Cover and refrigerate for at least 30 minutes to blend flavors prior to serving.
06 - Garnish with additional chives or cheddar cheese if desired. Present cold.
