ingredients
For the pasta salad:
2 (8 oz) packages Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon
1 pound uncooked rotini pasta
12 ounces cooked chicken breast, diced
16 ounces grape tomatoes, halved
8 ounces Monterey Jack cheese, diced
2 medium avocados, diced
1 bunch parsley, rough chopped
1 lemon, juiced
For the Ranchito dressing:
3/4 cup whole milk
2 tablespoons lemon juice (from the above juiced lemon)
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried dill weed
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1-2 tablespoons hot sauce
DIRECTIONS
Lay bacon on foil-lined baking pan. Place pan in cold oven.
Turn on heat to 400°F and bake for 12 to 20 minutes. Chop cooked bacon and set aside.
While bacon is cooking, mix 2 tablespoons of lemon with milk. Set aside and allow to thicken and curdle.
In another container, combine mayonnaise, sour cream, dried herbs and spices. Whisk until well combined. Add lemon and milk mixture and 1 tablespoon hot sauce. Mix until well combined. Chill until ready to use.
Boil large pot of salted water and cook pasta according to directions on package. Drain and rinse pasta in water.
Combine pasta and 1/2 of salad dressing in large serving bowl. Toss to combine.
Add remaining salad ingredients, remaining dressing, and lemon juice. Gently fold salad ingredients together. Refrigerate until ready to serve.