Creamy Ranch Chicken Pasta Salad
A refreshing and satisfying pasta salad bursting with vibrant flavors, perfect for picnics, potlucks, or a simple dinner at home.
Ingredients
Main Ingredients
- 2 cups cooked pasta (rotini, penne, or any favorite shape)
- 1 cup cooked chicken, diced (grilled or rotisserie works great)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped (English cucumbers are recommended for a crunchier bite)
- ½ cup celery, diced
- ½ cup shredded cheddar cheese
- ⅓ cup ranch dressing (homemade or store-bought)
- ¼ cup mayonnaise
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and pepper, to taste
Substitutions
- Use quinoa or chickpea pasta for a gluten-free option.
- Swap chicken for turkey or tofu for a vegetarian alternative.
- Greek yogurt can replace mayonnaise for a tangy, lighter dressing.
Instructions
Preparation
- Start by boiling a pot of salted water. Add your pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- If you’re using raw chicken, season it with salt and pepper and grill or sauté until fully cooked (about 7-10 minutes). Once cooled, dice it into bite-sized pieces.
- While the pasta and chicken are cooling, chop your veggies: cherry tomatoes, cucumbers, and celery.
- In a large bowl, combine the ranch dressing, mayonnaise, and fresh dill. Mix thoroughly until well combined.
Mixing
- Add the cooked pasta, chicken, vegetables, and cheddar cheese into the bowl of dressing. Gently toss until everything is evenly coated.
- Before serving, taste your salad and adjust the seasoning as needed.
Notes
Serve chilled, garnished with a sprinkle of dill or extra cheese. Prep ahead by cooking the pasta and chicken in advance, storing them separately until you're ready to combine with the dressing and vegetables.