Description
A refreshing and creamy pasta salad with tender chicken, fresh vegetables, and homemade ranch dressing, made without pork or alcohol. Perfect for picnics, potlucks, or meals on the go!
Ingredients
2 boneless chicken breasts, cooked and diced
8 oz cooked pasta (like bowtie or rotini)
1 cup diced bell peppers (any color)
1 cup diced cucumbers
1/2 cup diced carrots
1/4 cup diced red onion
1 cup chopped fresh lettuce
1 cup homemade ranch dressing (see instructions)
Optional: cherry tomatoes or shredded cabbage for extra crunch
Instructions
Cook chicken breasts in a skillet with olive oil and seasonings until fully cooked (15–20 minutes), let cool
Boil pasta according to package instructions until al dente (8–10 minutes), drain and rinse with cold water
Chop vegetables and lettuce into bite-sized pieces
Prepare ranch dressing by whisking together mayonnaise, plain yogurt, minced garlic, fresh dill, chives, dried parsley, lemon juice, and salt/pepper (adjust to taste)
Toss cooled pasta, chicken, and vegetables with ranch dressing in a large bowl
Chill for at least 30 minutes before serving to let flavors meld
Notes
Use pre-cooked chicken (e.g., rotisserie) to save time
For a vegetarian option, substitute grilled tofu or cooked chickpeas for chicken
Ranch dressing can be made non-dairy using olive oil and vegan sour cream
Store leftovers in an airtight container for 2–3 days
- Prep Time: 20
- Cook Time: 15
- Category: chicken
- Method: Grilling & Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg