1-First, cook the pasta in a large pot of boiling salted water according to package directions, drain well, and allow it to cool.

2-Next, prepare the dressing by mixing mayonnaise, sour cream, cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper; set it aside for at least 10 minutes to blend the flavors.

3-Then, cook the bacon in a cold non-stick skillet over medium-high heat until golden and crisp, and drain it on paper towels.

4-In a large bowl, combine the cooked pasta, chicken, celery, capsicum, green onion, carrot, cheese, and avocado if you’re using it. Pour the dressing over the pasta mixture and toss well to coat everything evenly. Reserve some bacon for garnish, mix the rest into the salad, and let it sit for 20 minutes before serving, topping with the reserved bacon.

5-Serve at room temperature, ideally removing from the fridge at least 30 minutes before eating to keep the flavors bright. This recipe yields a large batch, perfect for meals or sides, and can be adapted as needed.