Pasta Salad with Chicken and Bacon
1 cup milk
1 cup mayonnaise
3 cups Farfalle pasta – cooked al dente
2 avocados, cut into small cubes
15 cherry tomatoes, quartered
¾ cup cooked fresh peas
1 cup cooked boneless and skinless chicken breast, cubed
¾ cup crisp cooked bacon, cut into pieces
Mix the Ranch dressing mix with the milk and mayonnaise and leave in the refrigerator to thicken for at least one hour.
Combine the pasta Ranch dressing to taste – you will probably have more than you need to dress the salad. Fold in the avocado, cherry tomatoes, cooked peas chicken and bacon and adjust the seasoning, if necessary.