Description
This simple 20-minute Chicken Club Pasta Salad is both easy to make and incredibly delicious! It’s full of juicy chicken, savory cheddar, and fresh tomatoes and then tossed together with perfectly cooked pasta and creamy addictively good ranch dressing!
Ingredients
- 8 ounces pasta, uncooked (such as rigatoni, shells, rotini, or penne)
- 2 cups chicken, cooked and chopped
- 1 cup cherry tomatoes, halved
- 1 cup cheddar cheese, cut in ½-inch cubes
- 2 stalks celery, chopped
- 1 medium green bell pepper, chopped
- 1 cup Ranch dressing
Instructions
1. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes or until the pasta is al dente. Drain and rinse with cold water.
2. Add the pasta to a large bowl followed by the rest of the ingredients including the dressing.
3. Toss well until everything is evenly coated.
Notes
Salt your pasta water — think salty like the sea — to add flavor to the noodles.
Don’t overcook the pasta. It should be al dente so it doesn’t get mushy in the salad.
Rinse the pasta in cold water to stop the cooking process before adding the other ingredients.
Don’t add extra salt until after mixing. Chicken, cheese, and ranch already contain salt.
Store in an airtight container in the fridge for up to 5 days. This salad does not freeze well but tastes even better the next day!