It may seem like summer is already gone with the weather this late August, but we still have one last hurrah on Labor Day. Regardless of the weather, I plan to live it up as a last hurrah.

There will be salads. There better be grilled meats. And there may be beer.

As followers of this column know, I love a good salad for my holiday. It’s not a summer holiday without a pasta or potato salad in my book. And after this week, I have a new one to add to my list — one I heartily recommend for your holiday get-togethers — the chicken bacon ranch pasta salad.

In the Midwest, we tend to have a love for bacon and ranch, so I can’t believe I never thought of combining them in a pasta salad before. But on the other hand, I was raised here but grew up on Italian dressing sorts of pasta salads.

I was a tad nervous about ranch. It tastes good on everything, but would it work well as a pasta salad dressing? It turns out that, of course, it does. It tastes good on everything.

The recipe I found from Delish didn’t include vegetables, but I wanted to pretend the pasta salad was a little healthier, so I added summer favorites —tomatoes and corn.

All in all, it was a pretty darn good dish.

Chicken, Bacon and Ranch Pasta Salad

1 pound rotini pasta, cooked according to package directions

2 chicken breasts, baked and chopped

12 ouncs bacon, cooked and torn to pieces

1 ½ cups frozen corn, thawed

8 ounces cherry tomatoes, halved

¾ to 1 cup ranch dressing

Salt and pepper, to taste

Chives, chopped, for garnish

In a large bowl, mix together pasta, chicken, bacon, corn and tomatoes. Stir in ranch dressing and toss to coat. Add salt, pepper and chives, and give it one more stir. Let chill for a couple hours or overnight, and enjoy!

Christinia Crippes is a Courier reporter who loves to cook. Read her blog at