Description
Discover a refreshing cold chicken ranch pasta salad packed with tender chicken, crisp veggies, and creamy ranch dressing. Perfect for summe
Ingredients
Scale
- 8 oz (225 g) rotini or bow‑tie pasta
- 2 cups cooked chicken breast, shredded or cubed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (seeds removed)
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ½ cup shredded cheddar cheese
- ¼ cup sliced black olives (optional)
- ½ cup ranch dressing (store‑bought or homemade)
- 2 tbsp plain Greek yogurt (for extra creaminess)
- 1 tsp lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente, usually 8–10 minutes. Drain and rinse under cold water to stop the cooking process. Toss the pasta with a drizzle of olive oil to keep it from sticking.
- Prepare the chicken: If you haven’t cooked the chicken yet, season two chicken breasts with salt, pepper, and a pinch of garlic powder. Grill or pan‑sear over medium heat for 6‑7 minutes per side, until the internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or cube.
- Mix the dressing: In a medium bowl whisk together the ranch dressing, Greek yogurt, lemon juice, a pinch of salt, and a grind of black pepper. The yogurt adds a light tang while keeping the dressing thick enough to coat the pasta.
- Combine everything: In a large mixing bowl add the cooled pasta, chicken, cherry tomatoes, cucumber, red bell pepper, red onion, cheddar cheese, and olives if using. Pour the ranch‑yogurt dressing over the top.
- toss gently: Using two large spoons, fold the ingredients together until every bite is evenly coated. Taste and adjust seasoning with extra salt or pepper if needed.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. The salad is best served cold, allowing the flavors to meld.
- Serve: Before serving, sprinkle chopped fresh parsley over the top for a pop of color and a fresh herb note. Enjoy straight from the bowl or portion onto plates.
Notes
- Use a short‑cut pasta shape like rotini or bow‑tie; the twists hold the dressing better than flat noodles.
- Rinse the pasta with ice‑cold water right after draining; this prevents it from becoming gummy and helps it stay cool.
- If you have time, marinate the cooked chicken in a little ranch dressing for 15 minutes before adding it to the salad.
- For a lighter version, substitute Greek yogurt for half of the ranch dressing.
- Don’t over‑mix once the cheese is added – you want the cheddar to stay in small, melty chunks.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Pasta
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken smoked turkey ranch pasta salad cold