Description
A delicious and hearty Chicken Club Pasta Salad that combines tender pasta, cooked chicken, fresh vegetables, cheddar cheese, and a creamy ranch dressing for a perfect cold dish suitable for lunch or picnics.
Ingredients
Units
Scale
Pasta
- 8 ounces uncooked pasta such as rigatoni, shells, rotini, or penne
Chicken and Vegetables
- 2 cups cooked and chopped chicken
- 1 cup cherry tomatoes halved
- 1 cup cheddar cheese, cut into 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 and rinse with cold water to stop the cooking process and cool the pasta down.
- Prepare the Salad: In a large mixing bowl, add the cooked pasta. Follow with the chopped chicken, cherry tomatoes, cheddar cheese, chopped celery, and green bell pepper.
- Add the Dressing: Pour the ranch dressing over the ingredients in the bowl. Toss everything well until the pasta and ingredients are evenly coated with the dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to let flavors meld. Serve cold as a satisfying lunch or side dish.
Notes
- Salt your pasta water generously to enhance flavor. Think like the sea!
- Avoid overcooking the pasta; cook until al dente for the best texture in cold salads.
- Rinse the pasta with cold water after cooking to prevent mushiness and stop further cooking.
- Since the ingredients contain salt and delicious flavors, additional seasoning usually isn’t necessary.
- Store leftovers in an airtight container for up to 5 days in the refrigerator. Do not freeze, as texture may suffer.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 664 kcal
- Sugar: 4 g
- Sodium: 817 mg
- Fat: 48 g
- Saturated Fat: 14 g
- Unsaturated Fat: 34 g
- Trans Fat: 0.1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 87 mg
