Description
A creamy, tangy pasta salad with plenty of protein and fresh crunch, featuring chicken, cucumbers, and cherry tomatoes, all dressed in a ranch and Greek yogurt mixture.
Ingredients
- 8 ounces pasta (e.g., rotini or penne)
- 1 cup cooked chicken breast, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup ranch dressing
- 1/4 cup Greek yogurt
- 1/4 cup shredded cheese (e.g., cheddar or mozzarella)
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Instructions
1. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Let cool to room temperature.
2. In a large bowl, combine the cooled pasta with diced chicken, halved cherry tomatoes, diced cucumber, and sliced green onions. Toss gently to mix.
3. In a separate bowl, mix the ranch dressing and Greek yogurt until smooth. Pour over the pasta mixture and toss to coat evenly.
4. Add shredded cheese and season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.
Notes
Chill for at least 30 minutes to let flavors meld, and store in an airtight container for up to 3–4 days.