Sunday, August 29, 2010

Chicken and Blue Cheese Pasta Salad

Another delicious and easy-to-prepare pasta salad that you can serve by itself for a light lunch or paired with something from the grill for dinner. And the dressing for this consists mainly of Ranch dressing, so that makes it even easier! Although I suppose if you love blue cheese as much as I do you could double up on the flavor and use that dressing as well.

If you are serving this in several different installments, make sure to only add the spinach to the part you will be eating. It wilts rather fast in the dressing so add only a half hour or so before serving. Enjoy!

Chicken and Blue Cheese Pasta Salad
slightly adapted from Big City Cooking
Makes about 8 side dish servings

8 ounces medium pasta shells
2 medium chicken breast (about 1 pound), cooked and shredded
5 slices bacon, cooked and crumbled, or 1/2 cup REAL Bacon Bits
1/2 pint cherry or grape tomatoes, halved
2 cups fresh baby spinach leaves
1/2 cup (light) ranch dressing
2 tablespoons mayo
1/2 cup blue cheese, crumbled

Cook pasta as directed on package. Drain and rinse with cool water.

In large bowl, mix together pasta, chicken, bacon, and tomatoes. Pour dressing over mixture, add mayo and toss until coated. Fold in cheese. Cover and refrigerate 4-24 hours. Gently toss in spinach about a half hour before serving.

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