Creamy chicken, crisp bacon, and fresh veggies unite in a flavorful chilled pasta dish for any gathering.
# Components:
→ 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 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 10-12 minutes. Drain and rinse under cold water until fully cooled.
02 - In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate, let cool, then crumble into pieces.
03 - In a large mixing bowl, whisk together ranch dressing, mayonnaise, sour cream, salt, and black pepper until smooth.
04 - Add cooled pasta, chicken, crumbled bacon, cherry tomatoes, cucumber, red onion, peas, cheddar cheese, and chopped chives to the bowl with dressing. Toss gently to coat all components evenly.
05 - Taste and adjust seasoning if necessary. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold, garnishing with additional chives or cheddar cheese if desired.
