Chicken Bacon Ranch Pasta Salad Recipe

Ingredients

8

slices bacon, diced

1

lb boneless skinless chicken breasts, cut into 1-inch pieces

1

package (1 lb) cavatappi pasta

1

cup frozen sweet peas (from 12-oz bag)

1

cup chopped carrots

6

green onions, sliced

1

cup ranch dressing

1

large tomato, diced

Preparation

In large skillet, cook bacon until crisp; drain on paper towels. In bacon drippings, cook chicken over medium-high heat about 5 minutes, stirring occasionally, until no longer pink in center. Remove from heat; cool.

Meanwhile, cook pasta as directed on package, adding peas and carrots during last 3 minutes of cooking time. Drain; rinse with cold water to cool.

In large bowl, toss bacon, chicken and onions. Add pasta, peas and carrots. Add dressing; toss to combine. Garnish with tomato. Serve immediately or cover and refrigerate until serving time.

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