Chicken Bacon Pasta Salad with Creamy Dressing
Macaroni tossed with shredded chicken, bacon, crunchy vegetables, and cheddar in a creamy tangy dressing.
Equipment
- Large pot
- Large mixing bowl
- Skillet
- Box grater
Ingredients
Main Ingredients
- 1 lb elbow macaroni
- 1 tbsp kosher salt for the pasta water
- 3 cup cooked chicken shredded or finely chopped
- 5 oz bacon chopped
- 2 celery stalks finely sliced
- 1 medium red bell pepper finely diced
- 2 green onions finely sliced
- 2 medium carrots shredded
- 2 cup shredded cheddar cheese
- 2 small avocados cut into bite size pieces, optional
- 1 cup mayonnaise
- 1 cup sour cream full fat or low fat
- 3 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 4 tsp sugar
- 1 ½ tsp garlic powder
- ½ tsp kosher salt
- 1 tsp black pepper
Instructions
Cooking
- Boil. Cook the macaroni in salted water until tender, drain, and cool.
- Whisk. Stir together the mayonnaise, sour cream, vinegar, Dijon, sugar, garlic powder, salt, and pepper and rest 10 minutes.
- Crisp. Fry the bacon until golden and drain on paper towels.
- Mix. Combine the pasta, chicken, vegetables, cheese, and most of the bacon in a large bowl.
- Toss. Add the dressing and avocado, toss gently, and rest 20 minutes.
- Top. Scatter the remaining bacon over the salad and serve.
Notes
Substitutions: Use plain Greek yogurt for part of the mayonnaise, or small shells for the macaroni.
Tips: Cool the pasta fully and add the avocado last.
Storage: Refrigerate for up to 3 days. Do not freeze.