This is one of my mother’s pasta salads. It’s simple, easy and the perfect pasta salad to take to any summertime gathering.
Yield: Serves 6
8 slices bacon, diced
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 package (1 lb) cavatappi pasta
1 cup Green Giant™ Steamers™ frozen sweet peas (from 12-oz bag)
1 cup chopped carrots
6 green onions, sliced
1 cup ranch dressing
1 large tomato, diced
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.
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.
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.
