Cold pasta tossed with chicken, bacon, ranch, and crisp veggies—a rich, satisfying option for potlucks or lunch.
# 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
# How to Make:
01 - Boil pasta in salted water according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool completely.
02 - While pasta is cooking, cook bacon in a skillet or oven until crispy. Allow to cool and crumble into bite-size pieces.
03 - In a large mixing bowl, combine ranch dressing, mayonnaise, sour cream, salt and black pepper. Whisk until smooth and well blended.
04 - Add cooled pasta, chicken, bacon, cherry tomatoes, cucumber, red onion, peas, cheddar cheese and chopped chives to the bowl with the creamy dressing. Toss gently to ensure all components are thoroughly coated.
05 - Taste the mixture and adjust seasoning as necessary. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
06 - If desired, garnish with extra chives or shredded cheese immediately before serving. Serve cold.
