Savor juicy chicken, bacon, and fresh veggies tossed in a creamy ranch dressing for a cool, hearty meal.
# 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 & 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
# Steps:
01 - Boil the pasta in a large pot of salted water following package directions until al dente. Drain and rinse thoroughly with cold water to halt cooking and cool completely.
02 - Cook bacon strips in a skillet or oven until crisp. Remove, drain excess fat, and crumble into bite-sized pieces. Set aside.
03 - Combine ranch dressing, mayonnaise, sour cream, salt, and black pepper in a large mixing bowl. Whisk until smooth and well-blended.
04 - Add cooled pasta, chicken, bacon, cherry tomatoes, cucumber, red onion, peas, cheddar cheese, and chives to the dressing bowl. Gently toss until all components are evenly coated.
05 - Taste and adjust salt and black pepper if needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
06 - Garnish with additional chives or shredded cheese if desired. Serve cold.
