12ouncepack spiral pasta ( I used Wacky Pack Veggie Spiral Pack)
3cupschopped rotisserie chicken
1cupshredded cheddar cheesesharp
1chopped tomatoor a handful of cherry tomatoes chopped in half
6pcsthick sliced bacondiced and cooked well done
1zucchinishredded (about 2 cups)
Copycat Ranch Dressing Ingredients:
Preheat the oven to 350°F.
Make Ranch dressing ahead by combining all the ingredients in a small bowl. Set aside.
If you are using uncooked chicken instead of pre-cooked chicken, proceed with this step: Season chicken with salt & pepper, drizzle with olive oil, then place in a baking dish. Cook for 30 to 45 minutes until chicken reaches 165* internal temperature. Cut the chicken into small cubes.
Cook bacon pieces on med-low heat until crisp.
Cook pasta according to box directions. Drain and rinse with cold water. Then place into a large mixing bowl to cool while preparing other ingredients.
Add chicken to the bowl of pasta. Then add the shredded zucchini, tomatoes, cooked bacon, shredded cheddar and ranch dressing. Mix everything to combine.
Cover with plastic wrap and refrigerate for 1-2 hours before serving.
Rinsing the cooked pasta in cold water after draining is best when doing a cold pasta salad recipe. It stops the pasta from cooking, and it keeps the pasta loose for the salad.
You need a large bowl to mix everything together but then can transfer to a serving dish after chilling.
When cooking the bacon, start bacon pieces in a cold skillet to ensure that your bacon cooks evenly. Drain on a paper towel and set aside.