Ingredients
Scale
- 1 pound short pasta
- 1 cup homemade ranch dressing
- 1/4 cup barbecue sauce
- 2 cups cooked chicken breast, chopped into bite-sized pieces (can also use chicken cutlets or crispy chicken strips)
- 1/2 pound crispy bacon, crumbled
- 1/2 cup provolone cheese, cut into cubes
- 1 pint cherry tomatoes, halved
- 1 head iceberg lettuce, chopped
- 1 large cucumber, diced
- 1 small red onion, diced
- Salt, pepper, and fresh herbs to taste
Instructions
- Cook pasta according to package directions. Drain and rinse under cold water until cool.
- In a small bowl, whisk together ranch dressing and barbecue sauce until well combined.
- In a large bowl, add cooked pasta, chicken, bacon, tomatoes, lettuce, cucumber, and red onion.
- Pour the ranch dressing mixture over the salad and toss until everything is well coated.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve this cold pasta salad recipe immediately, and store in an airtight container for up to five days.