Go Back
Colorful chicken pasta salad with fresh vegetables and dressing

Chicken Pasta Salad

A quick, bright meal combining tender chicken, creamy ranch dressing, and fresh vegetables, perfect for busy weeknights and potlucks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked pasta Use fusilli, rotini, or shells; for gluten-free, choose corn or rice pasta.
  • 1 lb cooked chicken breast, diced Can substitute with roasted turkey, smoked turkey, or firm tofu.
  • 1 cup cherry tomatoes, halved Choose ripe tomatoes; sun-dried tomatoes can be used out of season.
  • 1 cup cucumber, diced English cucumbers stay crisper longer; remove seeds for less water.
  • 1 whole bell pepper, diced Any color can be used; red adds sweetness, green adds freshness.
  • 1/2 cup red onion, diced Rinse to mellow flavor or substitute with green onions.
  • 1 cup ranch dressing Use a light ranch for fewer calories.
  • Salt and pepper to taste Season gradually and taste as you go.

Method
 

Assembly
  1. In a large bowl, combine the cooked pasta and diced chicken.
  2. Add the cherry tomatoes, cucumber, bell pepper, and red onion to the bowl.
  3. Pour the ranch dressing over the mixture and toss to coat.
  4. Season with salt and pepper to taste.
  5. Serve immediately or refrigerate for later.

Notes

Use warm or room-temperature cooked chicken for a glossy dressing. Hold off on adding dressing if preparing ahead to keep vegetables crisp.