Description

Creamy, savory, and bursting with layers of flavor, this pasta salad combines juicy chicken, smoky bacon, hearty pasta, and crisp veggies, all tossed in a tangy ranch dressing.

Ingredients

8 oz rotini, penne, or bowtie pasta
2 cups cooked chicken (grilled, rotisserie, or baked), chopped or shredded
6 slices crispy bacon, chopped
1 cup ranch dressing
1 cup shredded cheddar cheese
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup frozen peas, thawed
1 tbsp chopped parsley (optional, for garnish)
Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta according to package instructions until al dente. Drain and run under cold water to stop the cooking process. Set aside to cool completely.
Prepare the chicken by cooking and shredding or chopping it, or use pre-cooked rotisserie chicken for convenience.
Cook the bacon until crispy, then drain on paper towels and chop into pieces.
Prepare the veggies by halving the cherry tomatoes, slicing the red onion, and thawing the peas.
In a large mixing bowl, combine the cooled pasta, chicken, bacon, shredded cheddar cheese, cherry tomatoes, red onion, peas, and parsley. Pour the ranch dressing over everything and toss gently to coat. Season with salt and pepper to taste.
Chill the salad in the fridge for at least 30 minutes before serving for the best flavor.

Notes

This salad can be made a few hours or a day in advance for the best results.
For a healthier version, swap turkey bacon, grilled chicken breast, reduced-fat cheese, and a lighter ranch dressing.
If making ahead, stir the salad and add more dressing if needed before serving.
Feel free to add more vegetables like bell peppers, cucumber, or spinach for extra crunch and color.