Ingredients
- 1 pound of rotini pasta
- 2 cups of cooked chicken breast, shredded or cubed
- 6 slices of bacon, cooked and crumbled
- 1 cup of cherry tomatoes, halved
- 1 cup of shredded cheddar cheese
- 1/2 cup of chopped green onions
- 1 cup of ranch dressing
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Feel free to substitute the rotini pasta with your favorite type, be it penne or fusilli. If you’re looking for a lighter version, you can swap the ranch dressing with a yogurt-based dressing. And for those who enjoy a bit of heat, a pinch of cayenne pepper can elevate the flavor profile beautifully.
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, crumbled bacon, cherry tomatoes, cheddar cheese, and green onions.
- In a separate small bowl, whisk together the ranch dressing and lemon juice until well combined.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated. Season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
A little tip from my own kitchen: I like to prepare the salad the night before a big picnic. This not only saves time but also gives the ingredients a chance to soak up the flavors, making every bite a delightful experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International