Description
Discover my easy chicken ranch pasta salad recipe, packed with tender chicken, crisp veggies, and creamy ranch dressing—perfect for lunch!
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 fresh parsley, chopped
- ½ cup ranch dressing (store‑bought or homemade)
- 2 tbsp mayonnaise
- 1 tsp lemon juice
- Salt and freshly ground black pepper, to taste
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. Transfer to a large mixing bowl.
- Prepare the dressing. In a small bowl whisk together the ranch dressing, mayonnaise, lemon juice, a pinch of salt, and a grind of black pepper. Taste and adjust seasoning – the dressing should be tangy but creamy.
- Combine the veggies. Add the cherry tomatoes, cucumber, red bell pepper, and red onion to the bowl with the pasta. Toss lightly so the vegetables are evenly distributed.
- Add the chicken and cheese. Fold in the shredded chicken and shredded cheddar. The warm pasta will slightly melt the cheese, creating a lovely glossy coating.
- Dress the salad. Pour the prepared ranch dressing over the pasta mixture. Using two large spoons, gently toss until everything is coated. The pasta should glisten with a thin veil of dressing.
- Finish with herbs. Sprinkle the chopped parsley over the top and give one final gentle toss. The parsley adds a fresh pop of color and flavor.
- Chill. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes. This resting time lets the flavors meld and the salad becomes even more refreshing.
- Serve. Scoop the salad onto plates or into portable containers. It’s perfect as a main‑course lunch, a side for a summer BBQ, or a potluck staple.
Notes
- Use freshly cooked chicken. Grilled or poached chicken breast retains moisture and adds a subtle smoky note.
- Don’t over‑cook the pasta. Al dente pasta holds its shape when tossed with the dressing and won’t turn mushy.
- Adjust the dressing thickness. If you prefer a lighter coating, thin the ranch mixture with a tablespoon of milk or extra lemon juice.
- Prep ahead. Cook the pasta and shred the chicken the night before; store them separately from the dressing to keep the salad crisp.
- Season at the end. A final sprinkle of salt and pepper right before serving brightens the flavors.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Lunch
- 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 recipe