Chicken Bacon Ranch Pasta Salad

Salad Ingredients:

8 oz. bacon

8 oz. elbow pasta (or any bite-sized pasta)

1 1/2 c frozen peas, thawed

2 c grape tomatoes, halved

4 oz. sharp cheddar cheese, cut into 1/2-inch cubes

1 large avocado, chopped into 1/2-inch pieces

1/2 c red onion, finely minced

1/4 c Italian parsley, chopped small

2 c cooked chicken, chopped into 3/4-inch pieces

Dressing Ingredients:

2/3 c mayo

2 Tbs mlk

3/4 tsp dried dill

1/2 tsp dried parsley

1/2 tsp dried chives

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp kosher salt

1/4 tsp ground black pepper

2 tsp fresh lemon juice (NOT bottled kind)

1 Tbs warm bacon grease plus more to taste

Line a large baking sheet with foil, spread bacon out in strips across the pan.  Place the tray of bacon in the middle oven rack and begin heating oven to 400℉.  Set timer for 20 minutes, check on bacon and continue baking until it reaches desired crispness.  Remove bacon to a paper-towel-lined plate to drain.  Save a little bacon grease for dressing.  

While bacon is baking, begin boiling salted water and cook pasta according to package directions.  When it is done cooking, drain and rinse with cold water.

Combine all other salad ingredients in a large bowl.

Mix up dressing and add in all salad dressing.  Stir gently to combine.  Cover and refrigerate until ready to serve.  Stir again right before serving.  

From Barefeet in the Kitchen