Ingredients
- 12 oz rotini or penne pasta
- 2 cups cooked chicken, diced or shredded
- 1 cup cherry tomatoes, halved
- 1 cup cheddar cheese, shredded or cubed
- 1/2 cup red onion, finely chopped
- 1/2 cup cucumber, chopped
- 1/2 cup black olives, sliced
- 3/4 cup ranch dressing
- 1/2 cup mayonnaise
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the pasta in salted water according to package instructions until al dente. Drain and let cool completely.
- In a large bowl, combine the cooled pasta, cooked chicken, cherry tomatoes, cheddar cheese, red onion, cucumber, and black olives.
- In a separate bowl, mix the ranch dressing and mayonnaise until smooth.
- Pour the dressing over the pasta mixture and toss until evenly coated.
- Season with salt and black pepper to taste.
- Refrigerate for at least 30 minutes before serving to let the flavors blend.
Notes
- Make ahead of time for better flavor.
- Use leftover grilled or roasted chicken for convenience.
- Add extra ranch dressing before serving if the salad thickens.
- Customize with corn, bell peppers, or different cheeses.
- Best served cold—do not reheat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
