Ingredients
Ingredients
For the Salad:
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12 oz pasta (rotini, bowtie, or penne)
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1½ cups cooked chicken breast, diced
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1 cup cooked bacon, crumbled
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1 cup cherry tomatoes, halved
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1 cup shredded lettuce
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1 cup shredded cheddar cheese
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½ cup diced red onion
For the Dressing:
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½ cup mayonnaise
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¼ cup sour cream
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2 tbsp Dijon mustard
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1 tbsp red wine vinegar
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1 tsp garlic powder
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Salt and pepper to taste
Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool completely.
Step 2: Make the dressing
In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, red wine vinegar, garlic powder, and a pinch of salt and pepper. Adjust seasoning to taste.
Step 3: Assemble the salad
In a large bowl, combine the cooked and cooled pasta, diced chicken, crumbled bacon, cherry tomatoes, red onion, and shredded cheddar cheese. Pour the dressing over the mixture and toss until evenly coated.
Step 4: Add the lettuce
Just before serving, gently fold in the shredded lettuce to keep it fresh and crisp.
Step 5: Chill and serve
Refrigerate the pasta salad for at least 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature.
Notes
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Always rinse pasta for cold salads—it stops cooking and prevents stickiness
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Use rotisserie chicken for a quick, flavorful shortcut
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Add lettuce just before serving to avoid wilting
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Bacon should be crispy and well-drained to avoid sogginess
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Adjust dressing consistency with a splash of milk or vinegar if needed
- Prep Time: 20 min
- Cook Time: 10 min
Nutrition
- Calories: 420
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 26 g
- Carbohydrates: 28 g
- Protein: 20 g