Juicy chicken, bacon, veggies, and creamy dressing tossed with pasta—ideal for potlucks and summer meals.
# 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, to taste
14 - Black pepper, to taste
# How To Make It:
01 - Boil rotini or penne in a large pot of salted water until al dente. Drain using a colander and rinse under cold water to halt cooking. Let cool completely.
02 - In a skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate and crumble once cool.
03 - In a large mixing bowl, whisk together ranch dressing, mayonnaise, sour cream, salt, and black pepper until smooth.
04 - Add cooled pasta, diced chicken, crumbled bacon, cherry tomatoes, cucumber, red onion, peas, cheddar cheese, and chopped chives to the bowl with dressing. Gently toss until all components are well coated.
05 - Taste and adjust seasoning with additional salt or pepper as needed. Cover and refrigerate for at least 30 minutes for flavors to meld.
06 - Garnish with additional chives or extra cheddar cheese if desired. Serve cold.
