Description
A quick and delicious creamy chicken pasta salad, perfect for busy weeknights or potlucks, filled with vibrant flavors and fresh ingredients.
Ingredients
Scale
- 2 cups cooked pasta
- 2 cups cooked chicken, shredded
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1/2 cup bell peppers, diced
- 1/2 cup creamy dressing (such as ranch or Caesar)
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Start by boiling water: Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt and toss in your preferred pasta.
- Cook to al dente: Check the package instructions and cook until it’s just a bit firm, about 8-10 minutes.
- Drain and rinse: Once done, drain the pasta in a colander and rinse it under cold water.
- Shred your chicken: If you have leftover rotisserie chicken or grilled chicken, shred it into bite-sized pieces.
- Chop the veggies: Chop the cherry tomatoes in halves, dice the cucumbers, and bell peppers into small pieces.
- In a large bowl: Add the cooled pasta, shredded chicken, chopped veggies, and creamy dressing.
- Toss like a pro: Gently toss everything together with tongs.
- Taste and adjust: Add salt and pepper as needed to dial in the flavor.
- Garnish like a champ: Sprinkle fresh herbs on top if you have them.
- Let it marinate: Chill in the fridge for about 30 minutes for the best flavor.
- Serve chilled: Scoop into bowls or serve on a bed of greens.
Notes
This salad can be made ahead of time and tastes even better after a few hours. Add greens just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken pasta salad, creamy salad, quick recipes, summer dish