Tender pasta shells tossed with grilled chicken, crispy bacon, fresh tomatoes, and lettuce in a light creamy mayo dressing.
# What You'll Need:
→ Pasta & Proteins
01 - 8 oz medium pasta shells
02 - 2 cups cooked grilled chicken breast, diced
03 - 6 slices bacon, cooked until crisp and crumbled
→ Vegetables
04 - 1 ½ cups chopped romaine lettuce
05 - 1 cup halved cherry tomatoes
06 - ½ cup finely diced red onion
→ Dressing
07 - ⅓ cup light mayonnaise
08 - 2 tbsp plain Greek yogurt
09 - 1 tbsp lemon juice
10 - 1 tsp Dijon mustard
11 - ½ tsp garlic powder
12 - Salt and black pepper, to taste
# Directions:
01 - Boil pasta shells according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and cool completely.
02 - Whisk together light mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a small bowl until smooth and fully incorporated.
03 - Place cooled pasta, diced grilled chicken, crumbled bacon, chopped romaine lettuce, halved cherry tomatoes, and diced red onion in a large mixing bowl.
04 - Pour the prepared dressing over the salad mixture. Gently toss with a large spoon until all ingredients are evenly coated with the creamy dressing.
05 - Serve immediately or refrigerate for 20 minutes to allow flavors to meld together for a more pronounced taste.
