Delicious Chicken and Bacon Pasta Salad

So, I had this leftover half a box of uncooked whole wheat pasta and two chicken breasts hanging out in the kitchen. I had been in the mood for something light tasting like a piece of summer, searched the internet and came across this pasta salad recipe http://www.myrecipes.com/recipe/black-pepper-pasta-salad-50400000121364/ . Now I had a lot of fresh vegetables, chicken, and bacon instead of the prosciutto so I made a few changes to the recipe. It turned out amazing! Will definitely be making this again. Nick really liked it and I have leftovers for lunch tomorrow.  

 

(not my picture, I used spiral whole wheat pasta, and didn't add tomatoes)

 

Ingredients:

• 2 Chicken breasts cooked and chopped
• 1 pack of bacon
• 8 oz of uncooked pasta (elbow, spiral, or penne)
• 2 cups broccoli chopped
• 1/2 red bell pepper chopped
• 1/2 yellow bell pepper chopped
• 1/2 large onion chopped
• 6 Tbsp Caesar dressing
• 1 tsp grated lemon rind
• 1 Tbsp chopped chives
• 2 Tbsp lemon juice
• 2 Tbsp rice wine vinegar
• 3/4 cup mung bean sprouts chopped 
• 1 1/2 ounces grated Romano or Parmesan cheese

Directions:

• Cook pasta according to package directions. Add broccoli during the last two minutes of cooking. When pasta is done, drain, rinse under cold water, drain again and set aside.
• Heat skillet over medium-high heat. Cook bacon till crisp and remove bacon from pan allowing it to cool. When cool, crumble bacon and set aside. While skillet is still hot, add chopped onions to pan with bacon drippings an cook on medium heat for two minutes until tender stirring frequently. Set aside.
• Combine Caesar dressing, lemon rind, chives, lemon juice, and rice wine vinegar in blender, blending well. Add pasta and broccoli, chicken, bell pepper, crumbled bacon, cooked onions, sprouts, and cheese in a large bowl. Pour dressing mixture over ingredients and toss. Cover and let pasta salad sit for 15-20 minutes allowing the flavors to mix. Serve!