In a medium size bowl whisk together the dressing ingredients. Cover with plastic wrap and refrigerate until ready to use.
Cook the pasta according to package instructions. Drain in a colander and rinse it under cold water to stop it from cooking any further.
Transfer the pasta to a large bowl. Add the bacon, chicken breast, celery, black olives and cherry tomatoes then add the prepared dressing. Toss well.
I usually chop the bacon into small pieces before frying, I find it easier to fry this way vs frying the whole slices and then chopping it. Also I find it may fry faster this way.
I used chicken breasts but feel free to use dark or white meat in this salad, totally up to you.
I prefer chill this salad for a couple hours before serving.
Store leftovers in an airtight container in the fridge, it should last anywhere from 3 to 5 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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