Cold Chicken Bacon Pasta Salad
This is a quick and easy dinner pasta salad or side dish recipe when you are running short on time or just don't feel like cooking!
Servings: 8
Ingredients
- 4-6 strips pre-cooked chicken breast* cubed
- 16 ounce Rotini pasta cooked al dente (around 7 minutes)
- 3-4 ounce package pre-cooked bacon crumbles (I use Hormel, do not use hard bacon bits)
- 1 pint cherry tomatoes halved
- 1 small red onion diced
- 1 bell pepper diced (color of choice)
- 1 cup Olive Garden Italian dressing (or Ranch, or dressing of choice) + more, if needed
- 1 cup shaved parmesan cheese
- Salt
- Pepper
Instructions
- Cook pasta al dente, according to package directions, about 7 minutes. Drain and rinse with cool water to cool pasta. Add cooled pasta to a large serving bowl.
- To the pasta bowl, add the chicken, bacon crumbles, tomatoes, onion, and bell pepper. Add salt and pepper, to taste.
- Add in 1/2 cup of the shaved parmesan. Stir to mix ingredients.
- Add 1/2 cup of the dressing to the pasta bowl ingredients. Stir to mix completely. Add remaining dressing and stir. If the pasta salad seems dry, add more dressing.
- Top with the remaining shaved parmesan and serve immediately. Serve extra dressing on the side. (SEE MAKE AHEAD TIPS UNDER NOTES BELOW.)
- Store in an airtight container in the refrigerator for up to 3 days. After storing, mix and add more dressing before serving.
Notes
*If the chicken strips are frozen, place on a paper towel lined plate and heat in the microwave for 60-90 seconds, or until warmed through. Cool and cube.
TO MAKE AHEAD
Cook and assemble 6-12 hours ahead of time, reserving half of the dressing and leaving cheese out. Refrigerate. Before serving, add rest of dressing and some of the cheese and stir (you may need to add even more dressing because the pasta will absorb it in the refrigerator). Top with remaining cheese and stir.