BBQ Chicken Ranch Pasta Salad

A refreshing pasta salad featuring tender shredded chicken, short pasta, and a creamy ranch dressing, perfect for make-ahead meals or casual gatherings.

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Prep Time 15

Total Time 45

Servings: 6 servings

Course: Main Course, Salad

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 cups cooked pasta, short shapes like rotini or shells Use any small shape that traps dressing.
2 cups cooked, shredded chicken Ensure fresh chicken reaches 165°F internally before shredding.
1 cup ranch dressing Choose a thicker brand for a creamier coat.
1 cup cherry tomatoes, halved Use firm tomatoes for texture.
1 cup corn kernels, fresh or canned and drained Fresh corn adds snap; canned saves time.
1 cup diced bell pepper, any color For crunch and sweetness.
1/2 cup finely chopped red onion For bright bite.
to taste salt and freshly ground black pepper Season to taste.
for garnish fresh parsley, chopped Garnish at serving time.

Method

Preparation

In a large bowl, combine the cooked pasta, shredded chicken, cherry tomatoes, corn, bell pepper, and red onion.
Drizzle the ranch dressing over the salad and toss gently to combine.
Season with salt and pepper to taste, adjusting as necessary.
Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 4g

Notes

To make it healthier, you can swap Greek yogurt mixed with a little mayonnaise for part of the ranch. Store leftovers in an airtight container for up to 3 to 4 days. For freezing, separate dressing from solids and freeze the pasta and chicken mixture flat in a sealed bag.

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