It has started to warm up, but in that usual spring way of being 70° one day and 46° the next. Still, I can feel spring around the corner and am in the mood for a cold salad. The trick is not to make too much for the two of us, so that we don’t feel obligated to eat it for a week or throw it away. I’m only going to use 6 0z. of the pasta, but I know it will still be too much.
I’m using fresh garden peas, now that my local grocer carries them, a few jarred roasted red peppers, hard boiled eggs, and the chicken breasts of the previous post. And bacon.
Chicken Bacon Ranch Pasta Salad
6 oz pasta—I used white fiber pasta shells that have more whole grain—cooked according to package directions
2 large roasted red bell peppers, diced
8 oz fresh shelled garden peas, microwaved for 1 minute, or frozen peas, uncooked
4 eggs, hard boiled and chopped
4-6 slices thick-sliced bacon, browned and chopped
4 small poached chicken breasts, about 2 lbs, cut in large chunks (see previous post)
1 1/2-2 cups ranch dressing (below)
1/2 cup each whole buttermilk, real mayonnaise, sour cream
2 tablespoons dried chives
1 tablespoon dried dill weed
1 clove garlic, grated or minced
salt and pepper
- Whisk all ingredients until smooth. You can double the recipe if you think you need the larger amount, and it never hurts to have more on hand.
Combine all the salad ingredients, tossing with the ranch dressing. Refrigerate for at least 1 hour. The garden peas are a nice addition with that fresh pop in each bite.