Bacon Ranch Pasta Salad

By spend with pennies

Ingredients

8 ounces medium pasta (shells, rotini, penne, rigatoni)
8 slices bacon
2 cups chopped cooked chicken
2 green onions (thinly sliced, divided )
1 cup grape tomatoes (halved)
Â½ cup cheddar cheese (cut into Â¼-inch cubes)
Â½ avocado (for garnish, optional)
â cup mayonnaise
â cup sour cream (or plain Greek yogurt)
2 tablespoons milk (or as needed)
2 teaspoons fresh chopped chives (or 1 teaspoon dried)
2 teaspoons fresh chopped dill (or 1 teaspoon dried)
2 teaspoons fresh chopped parsley (or 1 Â½ teaspoon dried)
Â½ teaspoon onion powder
Â¼ teaspoon garlic powder
salt & black pepper to taste

Prep Time15mins
Cook Time30mins
Servings6

Instructions

In a small bowl, combine mayonnaise, sour cream, milk, chives, dill, parsley, onion powder, and garlic powder.

In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to cool. If desired, whisk 1 tablespoon bacon grease into the dressing.

Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Drain well and rinse under cold water.

Set aside 1 tablespoon of green onions and half of the bacon for garnish.

In a large bowl, combine drained pasta, half of the bacon, chicken, tomatoes, green onions, and cheese. Add dressing to taste (you may not use all of the dressing) and toss well to combine. Refrigerate 1 hour before serving.

Garnish with sliced avocado if using and remaining bacon and green onion.