Bacon Ranch Pasta Salad

Ingredients:

• 8 ounces rigatoni (shells, rotini, or penne)
• 8 slices bacon
• 2 cups cooked chopped chicken
• 2 green onions (thinly sliced, divided )
• 1 cup grape tomatoes (halved)
• ½ cup diced cheddar cheese (cut into ¼-inch cubes)
• ½ avocado (for garnish, optional)
• ⅓ cup mayonnaise
• ⅓ cup sour cream (or plain Greek yogurt)
• 2 tablespoons milk (or as needed)
• 2 teaspoons chopped fresh chives (or 1 teaspoon dried)
• 2 teaspoons chopped fresh dill (or 1 teaspoon dried)
• 2 teaspoons chopped fresh parsley (or 1 ½ teaspoon dried)
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• salt and pepper to taste
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Instructions:

1. In a small bowl, combine mayonnaise, sour cream, milk, chives, dill, parsley, onion powder, garlic powder, salt, and pepper.
2. In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to cool. If desired, whisk 1 tablespoon bacon grease into the dressing.
3. Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Drain well and rinse under cold water.
4. Set aside 1 tablespoon of green onions and half of the bacon for garnish.
5. In a large bowl, combine drained pasta, half of the bacon, chicken, tomatoes, green onions, and cheese. Add dressing to taste (you may not use all of the dressing) and toss well to combine. Refrigerate 1 hour before serving.
6. Garnish with sliced avocado if using and remaining bacon and green onion.