Chicken Bacon Ranch Pasta Salad

Ingredients: TRUFF Ranch

• 1 cup TRUFF Black Truffle Mayo
• 1/2 cup sour cream
• 1 tablespoon fresh chives, chopped
• 1 teaspoon fresh dill, chopped
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper

Ingredients:

• 2 boneless skinless chicken breasts
• 1 lb. pasta shells, cooked according to the instructions on the package
• 8 thick slices bacon, cooked and chopped
• 1 cup peas, thawed if frozen
• 1 cup grape tomatoes, halved

Directions:

1. In a large bowl, combine mayonnaise, sour cream, chives, dill, parsley, garlic powder, onion powder, Worcestershire sauce, lemon juice, salt, and pepper. 
2. Whisk to combine ingredients and keep the sauce refrigerated until ready to assemble the pasta salad.
3. Place the chicken in a casserole dish or zipper bag and add three tablespoons of the sauce. Toss to coat. 
4. Marinate chicken for one hour or overnight.
5. Preheat oven to 400°F. 
6. Place marinated chicken on a parchment-lined baking sheet, place in the oven, and bake for 12-15 minutes. 
7. Remove from the oven and set aside to cool before dicing.
8. Add cooked pasta shells, bacon, peas, tomatoes, and chicken to the bowl with the sauce. Toss until combined. 
9. Keep refrigerated until ready to serve.

Recipe courtesy of TRUFF Kitchen.