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Chicken-Bacon-Ranch Pasta Salad

  • Prep 30 min
  • Total 30 min
  • Servings 8

Add creamy ranch dressing and crunchy bacon to this chicken and pasta dish, and you'll have a fast-prep option for a grill-out dinner or a potluck. MORE + LESS -

Angie McGowan Angie McGowan
April 2, 2012

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

Steps

Hide Images
  • 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

  • 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.

Nutrition Information

No nutrition information available for this recipe

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