Description
A hearty and refreshing American pasta salad with shredded chicken, fresh vegetables, and a creamy ranch dressing. Easily customizable with seasonal produce for added texture. Perfect for picnics or quick lunches, this make-ahead dish blends cool pasta, tender chicken, and crisp celery in a zesty, smooth base. Requires moderate effort, with 60 minutes total, serving 6–8 people. No pork or alcohol used, adhering to halal and non-alcoholic dietary requirements.
Ingredients
3 cups shredded cooked chicken breasts (boneless, skinless; use rotisserie for convenience)
8 oz (225g) cooked penne or fusilli pasta (cooled or at room temperature)
1 cup ranch dressing
1/4 cup mayonnaise (for enhanced creaminess; vegan option available)
1 teaspoon dry mustard (adds tang and depth)
1 teaspoon garlic powder
Salt and pepper (to taste)
1/4 cup finely chopped red onion (optional, for a sweet bite)
2 stalks celery, diced
Instructions
1. Cook and cool the penne or fusilli pasta as per package instructions for a room temperature base.
2. In a large bowl, add the cooled pasta, shredded cooked chicken breasts, diced celery, chopped red onion (if using), ranch dressing, and mayonnaise.
3. Mix all ingredients thoroughly with a spoon or spatula, ensuring even distribution of the dressing.
4. Season with dry mustard, garlic powder, salt, and pepper, continuing to stir until well combined.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
For a lighter version, use low-fat ranch or Greek yogurt. Add seasonal vegetables like cherry tomatoes, cucumbers, or bell peppers for extra crunch. Store in airtight containers for up to 2 days. Chicken can be pre-cooked using oven or stove top methods. Halal-certified ingredients recommended for frequent preparers.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg