Description
This Chicken Club Pasta Salad is a hearty and flavorful cold dish combining tender pasta, chopped cooked chicken, fresh vegetables, cheese, and a creamy ranch dressing. Perfect for potlucks, picnics, or a satisfying lunch, it’s easy to prepare and can be made ahead of time for convenience.
Ingredients
Units
Scale
Dry Ingredients
- 8 ounces pasta (rigatoni, shells, rotini, penne)
Protein
- 2 cups cooked and chopped chicken
Vegetables & Cheese
- 1 cup cherry tomatoes, halved
- 1 cup cheddar cheese, 1/2-inch cubes
- 2 stalks celery, chopped
- 1 medium green bell pepper, chopped
Dressing
- 1 cup Ranch dressing
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes or until al dente. Drain the pasta and rinse with cold water to halt the cooking process.
- Prepare the salad: In a large bowl, combine the cooked and rinsed pasta, chopped cooked chicken, halved cherry tomatoes, cubed cheddar cheese, chopped celery, and chopped green bell pepper.
- Add the dressing: Pour the ranch dressing over the mixture and toss well until all ingredients are evenly coated.
- Chill and serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold and enjoy.
Notes
- Salt your pasta water generously—think like the sea—to enhance flavor.
- Ensure the pasta is cooked al dente to prevent mushiness in the salad.
- Rinse pasta thoroughly in cold water after cooking to stop the cooking process and prevent wilting.
- Since cheese, chicken, and ranch dressing already contain salt, do not add extra salt until tasting.
- This salad keeps well in the fridge for up to 5 days but does not freeze well. It tastes even better the next day and makes a perfect make-ahead lunch.
Nutrition
- Serving Size: 1 cup
- Calories: 664 kcal
- Sugar: 4 g
- Sodium: 817 mg
- Fat: 48 g
- Saturated Fat: 14 g
- Unsaturated Fat: 31 g
- Trans Fat: 0.1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 87 mg
