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Breakfast
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Holidays
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Ingredients
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8 ounces medium pasta shells, rotini, penne 8 slices bacon 2 cups chicken cooked & chopped (OR - leave out the chicken and double the bacon) 2 green onions sliced, divided 1 cup halved grape tomatoes ½ cup cheddar cheese cut into ¼-inch cubes ½ avocado for garnish, optional ⅓ cup mayonnaise ⅓ cup sour cream 2 tablespoons milk or more needed 1 1/2 tablespoons of ranch powder OR 2 teaspoons fresh chives or 1 teaspoon dried 2 teaspoons fresh dill or 1 teaspoon dried 2 teaspoons fresh parsley or 1 ½ teaspoon dried ½ teaspoon onion powder ¼ teaspoon garlic powder salt & black pepper to taste
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Combine all dressing ingredients in a bowl and set aside. In a large skillet, cook the bacon until crispy. Remove from the pan and place on a paper towel lined plate to cool. If desired, whisk 1 tablespoon bacon grease into the dressing. Cook pasta in a large pot of salted water according to package directions. Drain and rinse under cold water. Set aside 1 tablespoon of green onions and half of the bacon for garnish. Toss all ingredients in a large bowl except dressing. Add dressing to taste (there may be leftover dressing)
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