Chicken-Bacon-Ranch Pasta Salad

Blogger Angie McGowan of Eclectic Recipes shares a fun and flavorful pasta salad that’s perfect for grilling parties, potlucks or tonight’s dinner.

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Prep Time 30 min
Total Time 30 min
Servings 8

Ingredients

8: slices bacon, diced

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

1: package (1 lb) cavatappi pasta

1: cup Green Giant® Valley Fresh Steamers® frozen sweet peas (from 12-oz bag)

1: cup chopped carrots

6: green onions, sliced

1: cup ranch dressing

1: large tomato, diced

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Directions

1 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.
2 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.
3 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.

EXPERT TIPS

Expert Tips

Any type of small pasta shape can be used. Try penne, elbow macaroni or shells.

Grilled chicken is also delicious in this recipe. Grill the chicken breasts over medium heat about 15 minutes, turning once, until meat thermometer inserted in center reads at least 165°F. Thinly slice or cut into cubes.

To make the salad lower in calories, use turkey bacon and reduced-fat ranch dressing.

Got questions? Our experts have the answers. Ask Betty now.