Description
This Chicken Club Pasta Salad is the ultimate easy, hearty, and flavorful side dish or light main meal. It’s packed with tender, pre-cooked chicken, crisp vegetables, sharp cheddar cheese cubes, and coated in a creamy, tangy Ranch dressing. It’s the perfect quick, no-fuss recipe guaranteed to be the star of your next potluck or weeknight dinner.
Ingredients
Pasta and Protein
- 8 ounces short-cut pasta (rigatoni, rotini, shells, or penne)
- 2 cups cooked and chopped chicken (shredded rotisserie works well)
Vegetables and Cheese
- 1 cup halved cherry tomatoes
- 1 cup cubed cheddar cheese (1/2-inch pieces)
- 2 stalks celery, chopped
- 1 medium green bell pepper, chopped
Dressing and Seasoning
- 1 cup Ranch dressing (store-bought or homemade)
- Salt and pepper, to taste
- Fresh dill or chives, for garnish (optional)
Instructions
Cook the Pasta
Bring a large pot of water to a boil and add salt generously. Add the 8 ounces of pasta and cook for 10 to 12 minutes or until the pasta is al-dente.
Chill the Pasta
Drain the cooked pasta immediately. To stop the cooking process and prevent the salad from becoming sticky, rinse the pasta thoroughly with cold water. Set the pasta aside.
Combine Ingredients
Transfer the chilled pasta to a large mixing bowl. Follow with the rest of the prepared ingredients: 2 cups cooked and chopped chicken, 1 cup halved cherry tomatoes, 1 cup cubed cheddar cheese, 2 chopped celery stalks, and 1 medium chopped green bell pepper.
Dress and Toss
Pour 1 cup of Ranch dressing over the ingredients in the bowl. Toss everything well using a large spoon or spatula until all the pasta, chicken, and vegetables are evenly and completely coated in the creamy dressing.
Serve or Chill
Serve the salad immediately, or chill it in the refrigerator for at least 30 minutes to 1 hour to allow the flavors to truly meld and deepen. Garnish with fresh herbs before serving.
Notes
Best Flavor: For the best flavor and texture, chill the finished pasta salad in the refrigerator for at least 30 minutes before serving. This allows the pasta to absorb the dressing’s flavors.
Prep Ahead: Cook the pasta, chop the vegetables, and cube the cheese up to 24 hours in advance. Store the dry ingredients and the dressing separately, and combine them 1-2 hours before serving for the best texture.
Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more dressing over time; you can stir in a tablespoon of extra dressing before serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish / Main Dish
- Method: No-Cook Dressing / Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 365
- Sugar: 6g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Chicken Club Pasta Salad, Ranch Pasta Salad, Easy Potluck Side, 30 Minute Meal, Creamy Pasta Salad, Rotisserie Chicken Recipe