You know you have a winner pasta salad when you can’t decide if it’s better hot or cold. When you decide it’s a full dinner meal and not just a side salad. You know it’s a winner when you put on the pot luck buffet table and it’s gone within a few minutes. This is definitely a winner.
Chicken Bacon Ranch Pasta Salad
16 oz box of elbow macaroni
3 chicken breasts chopped into bite sized pieces
1 tablespoon of olive oil
1 tablespoon minced garlic
3/4 cup of mayonnaise
3/4 cup of your Hidden Valley Ranch dressing
3-4 green onions chopped (white and green)
8 strips of cooked bacon, chopped
2 cups of Colby Jack shredded cheese
1 cup of sliced cherry tomatoes
Cook the pasta per package directions, remove, drain, and set aside. Be sure and add plenty of salt to your boiling water before adding pasta.
In a large skillet over medium heat add your olive oil, chicken, and garlic. Sauté chicken until golden brown. Drain on paper towel and then add to your cooked noodles.
In a medium bowl, mix together your ranch dressing and
mayonnaise. Pour your dressing over your
pasta and chicken. Add in the shredded cheese and mix well.
Next add in your cooked bacon, green onions, tomatoes and cheese and stir until mixed through. If you want it creamier, just add a tablespoon of mayo and stir well.
Sprinkle some green onions on top for color. Serve warm or refrigerate for an hour or two and then serve.
Want a bite?
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