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As the warm days of summer approach, the need for light and refreshing meal options becomes even more apparent. One such dish that perfectly embodies this need is the Cold Chicken Bacon Ranch Pasta. This delightful recipe is not only a feast for the eyes but also a symphony of flavors and textures that make it an ideal choice for picnics, potlucks, or even a quick weeknight dinner. The combination of tender chicken, crispy bacon, and fresh vegetables tossed together with a creamy ranch dressing creates a meal that is as satisfying as it is refreshing.

Cold Chicken Bacon Ranch Pasta

As summer approaches, try this refreshing Cold Chicken Bacon Ranch Pasta! Perfect for picnics, potlucks, or quick weeknight dinners, this dish combines tender chicken, crispy bacon, and fresh veggies all tossed in a creamy ranch dressing. Versatile and easy to prepare, you can customize it to suit your taste. Ideal as a main course or side, this pasta salad is sure to be a hit at any gathering. Enjoy it chilled for a delightful summer meal!
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Ingredients
  

12 oz rotini or fusilli pasta

2 cups cooked chicken, shredded or diced

6 strips of bacon, cooked until crispy and crumbled

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ cup shredded carrots

¼ cup red onion, finely chopped

½ cup ranch dressing

1 tablespoon mayonnaise (optional, for extra creaminess)

1 teaspoon garlic powder

1 teaspoon dried dill (or 1 tablespoon fresh dill, finely chopped)

Salt and pepper to taste

Fresh parsley or chives, for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the rotini or fusilli pasta and cook according to the package instructions until it reaches al dente texture. Drain the pasta in a colander and rinse it under cold running water until cooled completely. Set the pasta aside to drain well.

    Prepare the Bacon: While the pasta is cooling, heat a skillet over medium heat. Add the bacon strips and cook, turning occasionally, until crispy. Once cooked, remove the bacon from the skillet and place it on paper towels to absorb any excess grease. After a few minutes, crumble the bacon into small pieces.

      Mix the Dressing: In a large mixing bowl, combine the ranch dressing with the mayonnaise (if using) for a creamier consistency. Stir in the garlic powder, dried dill, and a pinch of salt and pepper. Mix thoroughly until all ingredients are well blended.

        Combine Ingredients: To the bowl containing the dressing, add the cooled pasta, shredded chicken, crumbled bacon, halved cherry tomatoes, diced cucumber, shredded carrots, and finely chopped red onion. Using a large spoon, gently toss everything together to ensure the pasta and vegetables are evenly coated with the dressing.

          Chill: Cover the bowl with plastic wrap or transfer the pasta mixture to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld and the dish to chill thoroughly.

            Serve: After chilling, give the pasta a gentle stir before serving. Taste and adjust seasoning with additional salt, pepper, or ranch dressing as needed. Serve the salad cold, garnished with fresh parsley or chopped chives if desired.

              Prep Time, Total Time, Servings: 15 mins | 45 mins | 4-6 servings

                - Presentation Tips: Serve in a large bowl for sharing or in individual plates. Consider adding a few extra cherry tomato halves and sprigs of fresh herbs on top for a pop of color. Enjoy this refreshing dish at picnics, potlucks, or as a delightful meal on a warm day!