Summery Chicken Pasta Salad

Made with mini bowtie pasta, a lemony herb flecked dressing, sharp cheddar, crisp veggies, flavor rich bacon, and tender rotisserie chicken. This is an absolute crowd pleaser!

📝 Ingredients

• 2/3 cup olive oil
• 1/3 cup mayonnaise
• 1/3 cup fresh lemon juice
• 1/2 cup finely chopped fresh parsley
• 1 Tbsp dried dill
• 2 tsp minced garlic ((2 cloves))
• Salt (and black pepper, to taste)
• 2 ears fresh yellow corn
• 16 oz mini bow tie pasta
• 12 slices (12 oz) bacon, (cooked, drained and chopped*)
• 12 oz. grape tomatoes, (halved)
• 8 oz. sharp cheddar cheese, ( cut into 1/4-inch cubes)
• 1 1/2 cups chopped English cucumber ((about 3/4 of one medium))
• 1 cup chopped green onions ((about 5))
• 3 1/2 cups cooked shredded rotisserie chicken, (chilled)
• 1/4 cup pasta water, (or more as needed)

👨‍🍳 Instructions

1. 1--- Dressing ---
2. 2In a small mixing bowl whisk together olive oil, mayonnaise, lemon juice, parsley, dill, garlic and season with salt and pepper to taste. Refrigerate until ready to use.
3. 3--- Pasta Salad ---
4. 4Bring a large pot of water to a boil and season the water with salt (I use about 2 Tbsp).
5. 5Add corn and boil (while turning as needed so all sides cook), 4 minutes. Remove corn and let cool while keeping water boiling.
6. 6Add pasta to boiling water and cook to al dente according to times listed on pasta package. Reserve 1/2 cup pasta water before draining pasta.
7. 7Transfer drained pasta to a greased baking sheet and let cool 10 to 20 minutes.
8. 8Cut corn kernels from corn cobs.
9. 9In a extra large bowl add cooled pasta, corn, bacon, tomatoes, cheddar cheese, cucumber, green onions, and cooked chicken.
10. 10Pour dressing over along with 1/4 cup pasta water then toss to evenly coat. Thin with more pasta water as needed (as it rests it will thicken) and season with more salt as needed.
11. 11If time allows let flavors meld in fridge for 1 to 2 hours, otherwise it can be served right away.