Bacon Ranch Chicken Pasta Salad

• 8 oz rigate pasta (about 2 c)
• 1 c zucchini, cubed
• 1 c yellow squash, cubed
• ½ red bell pepper, julienned
• 1 broccoli crown, cut into florets
• ½ c shredded carrots
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt, divided
• 1 tsp ground pepper, divided
• 4 slices bacon
• 1 ½ lb chicken strips
• ½ c ranch dressing
• ¼ c thinly sliced green onions

Cook pasta according to package directions. Add veggies to boiling water when pasta is almost done, and cook for 2 minutes. Drain well and transfer to a large bowl and toss with oil and ½ tsp each salt and pepper. Set aside.

Cook bacon in a large, heavy skillet over medium heat until crisp, about 7 minutes, turning occasionally. Transfer bacon to paper towel-lined plate and keep drippings in skillet.

Sprinkle chicken evenly with remaining ½ tsp each salt and pepper. Add to skillet and cook until golden and chicken is cooked through, about 3 minutes per side. Remove to a cutting board to rest before slicing into bite-sized pieces.

Divide pasta mixture between four bowls and top with chicken. Drizzle with desired amount of ranch and sprinkle with green onions and crumbled bacon.

Best served at room temperature.