Chicken Ranch Pasta Salad: A Delicious and Easy Recipe for Any Occasion

Chicken Ranch Pasta Salad is a delightful dish that perfectly combines the creamy, tangy flavors of ranch dressing with tender chicken and al dente pasta. This recipe has become a staple in many households, especially during the warmer months when fresh ingredients are abundant and outdoor gatherings are in full swing. The origins of pasta salad can be traced back to the 19th century, but the addition of ranch dressing has given it a modern twist that many of us adore today.

What I love most about Chicken Ranch Pasta Salad is its versatility; it can be served as a main dish, a side, or even a potluck favorite. The combination of textures—from the crunch of fresh vegetables to the smoothness of the dressing—creates a satisfying experience with every bite. Plus, it’s incredibly convenient to prepare, making it a go-to recipe for busy weeknights or casual get-togethers. Join me as we dive into this delicious Chicken Ranch Pasta Salad recipe that is sure to become a favorite in your home!

Ingredients:

• 8 ounces of rotini pasta
• 1 pound of cooked chicken breast, diced
• 1 cup of cherry tomatoes, halved
• 1 cup of cucumber, diced
• 1/2 cup of red onion, finely chopped
• 1 cup of shredded cheddar cheese
• 1/2 cup of ranch dressing
• 1/4 cup of mayonnaise
• 1 tablespoon of lemon juice
• 1 teaspoon of garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Preparing the Pasta

1. Start by bringing a large pot of salted water to a boil. I usually add about a tablespoon of salt to enhance the flavor of the pasta. 2. Once the water is boiling, add the 8 ounces of rotini pasta. Stir it occasionally to prevent sticking. 3. Cook the pasta according to the package instructions, usually around 8-10 minutes, until it’s al dente. I like to taste it a minute or two before the time is up to ensure it’s just right. 4. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. This also helps cool it down for the salad. 5. Set the pasta aside in a large mixing bowl to cool completely.

Preparing the Chicken and Vegetables

6. While the pasta is cooling, take your 1 pound of cooked chicken breast and dice it into bite-sized pieces. If you don’t have cooked chicken on hand, you can quickly grill or bake some chicken breasts seasoned with salt and pepper. 7. Next, wash and prepare your vegetables. Halve the 1 cup of cherry tomatoes, dice the 1 cup of cucumber, and finely chop the 1/2 cup of red onion. I find that using a sharp knife makes this process much easier and safer. 8. Once everything is prepped, add the diced chicken, halved cherry tomatoes, diced cucumber, and chopped red onion to the bowl with the cooled pasta.

Making the Dressing

9. In a separate bowl, combine the 1/2 cup of ranch dressing and 1/4 cup of mayonnaise. This combination gives the salad a creamy texture and a tangy flavor. 10. Add the 1 tablespoon of lemon juice to the dressing mixture. This adds a nice brightness to the overall flavor. 11. Sprinkle in the 1 teaspoon of garlic powder, and season with salt and pepper to taste. I usually start with a pinch of each and adjust according to my preference. 12. Whisk the dressing ingredients together until they are well combined and smooth.

Combining Everything

13. Pour the dressing over the pasta, chicken, and vegetables in the large mixing bowl. Make sure to coat everything evenly. 14. Gently toss the salad using a spatula or large spoon. I like to fold the ingredients rather than stir vigorously to keep the pasta and veggies intact. 15. Once everything is well combined, taste the salad and adjust the seasoning if necessary. You can add more salt, pepper, or even a splash more of ranch dressing if you like it creamier.

Chilling the Salad

16. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 30 minutes. This allows the flavors to meld together beautifully. 17. If you’re preparing this salad ahead of time, it can be stored in the fridge for up to 2 days. Just give it a good stir before serving.

Serving the Salad

18. When you’re ready to serve, take the salad out of the fridge. If it seems a bit dry, you can add a little more ranch dressing to moisten it up. 19. Transfer the salad to a serving bowl or platter. I like to garnish it with freshly chopped parsley for a pop of color and added flavor. 20. Serve the Chicken Ranch Pasta Salad chilled or at room temperature. It’s perfect for picnics, potlucks, or as a quick weeknight dinner.

Tips and Variations

21. Feel free to customize this salad with your favorite ingredients. You can add bell peppers, olives, or even bacon bits for extra flavor. 22. If you want to make it healthier, consider using Greek yogurt instead of mayonnaise for a lighter dressing. 23. For a vegetarian version, you can substitute the chicken with chickpeas

Conclusion:

In summary, this Chicken Ranch Pasta Salad is an absolute must-try for anyone looking to elevate their meal game with a dish that is both delicious and versatile. The combination of tender chicken, al dente pasta, and the creamy, zesty ranch dressing creates a flavor explosion that is sure to please your taste buds. Plus, it’s a fantastic option for meal prep, picnics, or potlucks, making it a go-to recipe for any occasion. For serving suggestions, consider adding some fresh veggies like cherry tomatoes, cucumbers, or bell peppers for an extra crunch and a pop of color. You can also switch things up by using different proteins, such as grilled shrimp or even a vegetarian option with chickpeas. If you’re feeling adventurous, try incorporating some spices or herbs to give it your own unique twist! I encourage you to give this Chicken Ranch Pasta Salad a try and make it your own. Once you’ve whipped it up, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the love for this delightful dish together! Print