Chicken Bacon Ranch Pasta Salad

One of my Mom’s favorite lunch sandwiches is the Chicken Bacon Ranch Wrap at a restaurant in her hometown. I decided to recreate that as a pasta salad!

Chicken Bacon Ranch Pasta Salad Recipe

INGREDIENTS (Serves 8)
1 1/2 lbs. boneless, skinless chicken breast (cubed)
1 lb. bacon
1 box rotini pasta (or whichever shape you choose)
1 6-oz. can sliced black olives
1 c. cherry tomatoes (halved)
1/2 c. shredded sharp cheddar
16 oz. Ranch Dressing (recipe to make your own below)

DIRECTIONS
Step 1: Heat oil on medium-high heat in a large sauté pan. Cook chicken until no longer pink and set aside to cool.

Step 2: In the same pan, cook bacon until crisp, drain on a paper towel, set aside to cool and crumble.

Step 3: Cook pasta al dente, to directions, run under cold water to cool and drain.

Step 4: Mix all ingredients together and refrigerate until ready to serve.

Ranch Dressing Recipe

INGREDIENTS

1 c. whole milk
½ c. mayo
½ c. sour cream
3 T. Hidden Valley Ranch Dressing mix

DIRECTIONS
With an immersion blender (or whisk by hand), mix all ingredients until creamy.  Allow to set a few hours, or overnight in refrigerator to thicken.