Chicken Bacon Ranch Pasta Salad
Servings: 8 servings
Amazing addition to any potluck - this pasta salad is hearty enough to be the meal.
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Ingredients
Salad
- 1 pound Small Pasta (bowtie, rotini, cavatappi, shells)
- 8 slices Bacon
- 2 large Chicken Breast, boneless & skinless
- 4 ounces Sharp Cheddar cheese, grated
- 1 tsp Dry Ranch Dressing Mix
Dressing
- 1/2 cup Mayo
- 1/2 cup Low Fat Buttermilk
- 1 tbsp Dry Ranch Dressing Mix
- parsley, to garnish
Instructions
- Preheat oven to 375 degrees. Spread bacon slices on baking sheet. When oven is to temp, cook bacon for about 10 minutes until brown and crisp. Remove from oven, and transfer bacon to paper towel to drain.
- Place chicken breasts on same baking sheet as bacon cooked on, spooning some of the bacon fat from the pan over each breast. Sprinkle 1 tsp of ranch dressing mix on top of chicken, and bake, uncovered, for about 20 minutes, until chicken is brown and cooked through. Quick read thermometer should show 160 degrees.
- Cut chicken into 1" chunks, and cut bacon into 1" pieces. Shred cheddar cheese.
- Make dressing in large serving bowl: combine mayo, buttermilk and ranch dressing mix with whisk until smooth.
- Bring 4 quarts of water to a boil in a large pot or dutch oven. (Put lid on pot to hasten boiling.) When water is at a rolling boil, add a couple tablespoons of salt and the entire box of pasta, stirring well.
- Cook pasta according to package directions, about 10 minutes. Drain pasta and allow to cool for ten minutes or so before tossing with dressing. Add chicken, bacon and cheddar cheese, and combine well.
- Garnish with parsley. This salad is wonderful cold, but it is a real crowd pleaser warm.