Chicken Bacon Ranch Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 oz short pasta, uncooked
02 -
8-10 slices thick-cut bacon, cooked and crumbled
03 -
2 cups chicken, shredded or cubed
04 -
10 oz tomatoes, quartered
05 -
2-3 tablespoons chopped parsley
06 -
1/4 cup thinly sliced onion
07 -
1 cup shredded parmesan
08 -
1/2 teaspoon black pepper
→ Ranch Dressing
09 -
1/2 cup mayonnaise
10 -
1/2 cup sour cream
11 -
2/3 cup whole milk (plus up to 1/3 cup more if desired)
12 -
1 packet ranch seasoning mix
13 -
1 teaspoon fresh parsley and dill, chopped (optional)
# Instructions:
01 -
Cook pasta according to package instructions until al dente. Drain and rinse with cool water to cool down. Optionally, toss with a touch of olive oil. Set aside.
02 -
Whisk together mayonnaise, sour cream, milk, and ranch seasoning. Add additional milk to adjust thickness to desired consistency.
03 -
Combine pasta, bacon, chicken, tomatoes, parsley, onion, parmesan, and pepper in a large bowl. Add about 2/3 of the dressing and toss to coat. Chill for 30 minutes or until ready to serve.
04 -
Before serving, adjust the amount of dressing by adding more if needed. Toss the salad again and garnish with additional parsley and parmesan.
# Notes:
01 -
Cook pasta al dente to avoid mushy texture.
02 -
Do not make the salad more than 24 hours in advance to prevent soggy vegetables and overly absorbed dressing.
03 -
Season with salt to taste if needed, as bacon, chicken, and dressing already contribute saltiness.