Thursday, September 13, 2012
Chicken Pasta Salad
1 box of penne pasta cooked al dente' (I use the mini version)
1 bottle of Hidden Valley Ranch dressing (there are three sizes, get the middle one)
2 cups~sliced red or green grapes
3-4 cooked and diced chicken breasts
1 packaged of thick sliced bacon~cooked and crumbled
Basil for garnish
Combine the first 4 ingredients in a large casserole dish and chill for a couple of hours. When your ready to serve toss in the bacon and garnish with basil. If I remember correctly I think the original recipe also had red bell peppers diced and tossed into the dish, but my men really don't care for bell peppers.
So there you have it. It's too easy to be that good but what can I say? It will be a hit I promise!
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Looks all too yummy. I made waldorf salad today. My fall favorite. Apples, celery, walnuts, mayo, and today I added purple grapes. Delish. But nothing, I mean nothing, beats pasta! Thanks for the family recipe. The best kind.ReplyDelete
Have you ever made it with the homemade hidden valley ranch?ReplyDelete