Veggie Loaded BLT Pasta Salad with Chicken by Lindsay Pleskot, RD

• 190g Kaslo Sourdough Pasta (any of our short shapes, such as rotini, radiatori, macaroni, or elbow macaroni.)
• 2 c. cooked chicken breast, shredded
• 7 slices bacon, roughly chopped
• 1 1/2 c. fresh tomatoes, diced
• 1 c. corn kernels
• 1 c. shredded cheddar cheese
• 3 c. spinach, roughly chopped
• 1 green onion, thinly sliced
• 1 avocado, diced (optional)

Dressing:

• 1/2 c. plain Greek yogurt
• 2 tbsp. ranch seasoning
• 2 tbsp. mayonnaise
• Salt & pepper, to taste

Step 1 Cook 190 g Kaslo Sourdough Pasta according to package directions. Drain and set aside to cool.

Step 2 Cook the bacon in a pan over medium heat until crispy. Transfer to a paper towel-lined plate and set aside.

Step 3 In a small bowl, whisk together the Greek yogurt, ranch seasoning, and mayonnaise. Season with salt and pepper to taste.

Step 4 In a large bowl, combine the cooled pasta, shredded chicken, crispy bacon, tomatoes, corn, cheddar cheese, spinach, and green onion.

Step 5 Pour the dressing over the pasta mixture and toss until everything is evenly coated.

Step 6 Top with diced avocado and serve immediately, or refrigerate and store for up to 5 days.