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Chicken Ranch Pasta Salad - Creamy, Fresh, and Easy

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Short pasta (12 oz): rotini, penne, or bowtie
  • Cooked chicken (2 to 2 1/2 cups): rotisserie, grilled, or poached, diced or shredded
  • Cherry tomatoes (1 pint), halved
  • Cucumber (1 medium), diced
  • Red bell pepper (1), chopped
  • Red onion (1/4 small), thinly sliced or finely diced
  • Sweet corn (1 cup): canned (drained), frozen (thawed), or fresh
  • Crisp bacon (4–6 slices), cooked and crumbled (optional but excellent)
  • Shredded cheddar cheese (1 cup)
  • Fresh herbs: dill and/or parsley (2–3 tablespoons, chopped)
  • Ranch dressing (3/4 to 1 cup): store-bought or homemade
  • Greek yogurt or sour cream (1/3 cup) for extra creaminess
  • Mayonnaise (2–3 tablespoons) to balance tang (optional)
  • Lemon juice (1–2 tablespoons)
  • Garlic powder (1/2 teaspoon)
  • Salt and black pepper to taste

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Overcooked pasta turns mushy in salads.
  2. Cool it down. Drain the pasta and rinse under cold water to stop cooking. Shake off extra water and spread on a sheet pan to cool quickly.
  3. Prep the chicken and veggies. Dice or shred the cooked chicken. Halve the tomatoes, dice the cucumber and bell pepper, slice the onion, and prep the corn. Cook and crumble bacon if using.
  4. Mix the dressing. In a bowl, whisk ranch dressing, Greek yogurt (or sour cream), lemon juice, garlic powder, and a pinch of salt and pepper. Taste and adjust. If it’s too thick, loosen with a tablespoon of milk or water.
  5. Combine the salad. In a large bowl, add cooled pasta, chicken, tomatoes, cucumber, bell pepper, onion, corn, cheddar, and half the herbs. Pour in most of the dressing and toss gently to coat.
  6. Add bacon and adjust. Fold in the bacon and the remaining dressing if needed. Add salt and pepper to taste. A squeeze of lemon brightens everything.
  7. Chill for best flavor. Cover and refrigerate for at least 30 minutes so the flavors meld. Right before serving, toss again and sprinkle with the remaining herbs.