Ensalada suprema de pasta con pollo, beicon y salsa ranchera

Ingredientes

• 1 lb Rotini or Fusilli pasta
• 1 lb Chicken breast, grilled and diced
• 1/2 lb Thick-cut bacon, cooked and crumbled
• 1.5 cups Buttermilk ranch dressing (plus extra for refreshing)
• 1 cup Sharp cheddar cheese, cubed
• 1 pint Cherry tomatoes, halved
• 1/2 cup Red onion, finely diced
• 1/4 cup Fresh parsley or chives, chopped
• 1 tbsp Milk or heavy cream (optional, to thin dressing)
• 1 tbsp Mayonnaise (optional, for extra body)
• 1 tsp Garlic powder
• Salt and black pepper to taste

Preparación

1. 1

   Bring a large pot of heavily salted water to a rolling boil and cook the spiral pasta for one minute less than the package directions suggest for an al dente texture.

2. 2

   Drain the pasta and rinse briefly under cold water to stop the cooking process; set aside.

3. 3

   Place bacon strips in a cold skillet and turn the heat to medium, cooking until deep golden brown and crispy. Remove to a paper towel-lined plate and crumble once cooled.

4. 4

   Season chicken breasts with salt, pepper, and garlic powder. Grill or pan-sear until the internal temperature reaches 165°F.

5. 5

   Let the chicken rest for at least five minutes before dicing into bite-sized pieces to retain juices.

6. 6

   In a large mixing bowl, whisk together the ranch dressing, milk or cream, mayonnaise (if using), and half of the fresh herbs until smooth.

7. 7

   Add the cooled pasta, diced chicken, half of the bacon, cubed cheddar, red onion, and cherry tomatoes to the bowl.

8. 8

   Toss gently until every ingredient is thoroughly coated in the dressing.

9. 9

   Cover the bowl and refrigerate for at least one hour to allow the flavors to marry and the pasta to cool completely.

10. 10

    Right before serving, give the salad a final toss, adding a fresh drizzle of ranch if the pasta has absorbed the dressing, and top with the remaining crispy bacon and herbs.