Chicken and Bacon Pasta Salad
A delightful mix of rotini pasta, tender chicken, crispy bacon, and fresh vegetables, perfect for a quick lunch or a hearty dinner.
Ingredients
Pasta and Chicken
- 2 cups rotini or penne pasta Substitute with gluten-free pasta for a gluten-free version.
- 1 cup cooked chicken, shredded Grilled or rotisserie chicken works great.
Bacon and Veggies
- 6 slices bacon, cooked and chopped Try turkey bacon for a lighter option.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, diced Can be swapped with green onion for milder flavor.
- 1 cup mixed greens Spinach, arugula, or romaine can be used.
Dressing
- 1 cup your favorite dressing Creamy ranch, vinaigrette, or a homemade dressing.
- salt and pepper To taste.
Optional Extras
- ½ cup feta cheese
- olives or avocado Optional additions.
Instructions
Preparation
- Start by boiling a large pot of salted water. Once the water reaches a rolling boil, add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.
- While the pasta cooks, fry the bacon in a skillet over medium heat until crispy, approximately 5-7 minutes. Remove the bacon from the skillet and place it on paper towels to absorb excess grease.
- Chop the cherry tomatoes, cucumber, red onion, and any other vegetables you decided to include.
Combining and Serving
- In a large bowl, combine the cooked pasta, shredded chicken, chopped bacon, and prepared vegetables.
- Drizzle your dressing over the mixture. If you reserved pasta water, add a splash to loosen up the salad and help distribute the dressing.
- Mix everything until well combined and season with salt and pepper to taste. Serve immediately for a fresh and robust flavor, or chill in the fridge for 30 minutes to let the flavors meld and deepen.
Notes
Store the chicken and bacon pasta salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate until you’re ready to serve to prevent sogginess.