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

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This Chicken Ranch Pasta Salad combines rotini pasta, diced chicken, fresh vegetables, and a creamy ranch dressing for a satisfying and refreshing dish. Ideal for picnics, potlucks, or quick weeknight dinners, it’s easy to prepare and can be customized with your favorite ingredients. Enjoy it chilled or at room temperature!

Ingredients

Scale
  • 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)

Instructions

  1. Bring a large pot of salted water to a boil (about 1 tablespoon of salt).
  2. Add the rotini pasta and stir occasionally to prevent sticking.
  3. Cook according to package instructions (8-10 minutes) until al dente. Taste a minute or two before the time is up.
  4. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl to cool completely.
  5. Dice the cooked chicken breast into bite-sized pieces.
  6. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.
  7. Add the diced chicken, halved tomatoes, diced cucumber, and chopped onion to the bowl with the cooled pasta.
  8. In a separate bowl, combine the ranch dressing and mayonnaise for a creamy texture.
  9. Add lemon juice, garlic powder, and season with salt and pepper to taste. Whisk until smooth.
  10. Pour the dressing over the pasta, chicken, and vegetables. Coat everything evenly.
  11. Gently toss the salad using a spatula or large spoon, folding the ingredients to keep them intact.
  12. Taste and adjust seasoning if necessary.
  13. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to meld flavors.
  14. Can be stored in the fridge for up to 2 days; stir before serving.
  15. If the salad seems dry, add more ranch dressing before serving.
  16. Transfer to a serving bowl or platter and garnish with freshly chopped parsley.
  17. Serve chilled or at room temperature.

Notes

  • Customize with your favorite ingredients like bell peppers, olives, or bacon bits.
  • For a healthier option, substitute Greek yogurt for mayonnaise.
  • For a vegetarian version, replace chicken with chickpeas.

Find it online: https://anasrecipes.com/chicken-ranch-pasta-salad/