Ingredients
Scale
- 2 cups rotini pasta
- 1 cup cooked chicken, diced
- 1/2 cup bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, diced
- 1 cup ranch dressing
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the rotini pasta in salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, chicken, bacon, cherry tomatoes, cucumber, and red onion. Drizzle with ranch dressing and season with salt and pepper.
- Gently fold all ingredients together until evenly coated.
- Transfer to a serving bowl, garnish with parsley, and serve immediately or chill for an hour before serving.
Notes
- Store in an airtight container for up to 3 days.
- For maximum freshness, keep dressing separate until serving.
- Can be made a day ahead; stir in dressing before serving.
- For a vegetarian version, substitute chicken and bacon with chickpeas or grilled vegetables.
- Use whole wheat pasta and low-fat dressing for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 serving
- Calories: 380 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg