Ingredients

Scale

16 ounces small dried pasta like fusilli or rotini
6–8 strips thick-cut bacon cooked and chopped (1/2 cup)
3 cups cooked chopped chicken from leftovers or a rotisserie chicken
1 cup grape tomatoes or cherry tomatoes, halved
½ cups chopped green onions
1 cup shredded sharp cheddar cheese
12 ounces thick ranch dressing
2 tablespoons lemon juice or rice vinegar
salt and pepper

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Instructions

Set a large pot of salted water over high heat and bring it to a boil.
Add the dried pasta to the boiling water and cook according to package instructions until al dente. Drain and cool the pasta in a colander.
While the pasta is cooling, chop the cooked bacon, chicken, tomatoes, green onions, and shred the sharp cheddar cheese.
In a large bowl, combine the cooled pasta, chicken, tomatoes, green onions, and cheese.
Pour the ranch dressing and lemon juice over the pasta mixture. Gently toss to coat all the ingredients evenly. Adjust seasoning with salt and pepper if needed.
Cover the bowl and refrigerate for at least one hour to allow flavors to meld. Adjust seasoning with salt and pepper again if necessary before serving.

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Notes

This pasta salad can be made ahead of time; store it in the refrigerator for up to two days.
Feel free to add more vegetables like bell peppers or cucumbers for extra crunch.
Swap out the ranch dressing for a different flavor to customize your salad.

Author: Alejandro
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 15g
Cholesterol: 50mg