Description
A refreshed American pasta salad with al dente shell pasta, grilled chicken breast, tangy ranch dressing, crisp peas, and sharp cheddar. Ideal for a low-effort lunch or dinner in 40 minutes.
Ingredients
Shell pasta, whole wheat (10 oz)
Chicken breast (2, 6 oz each, skinned and boned)
Light ranch dressing (1/2 cup)
Frozen peas (1 cup, thawed and drained)
Grated sharp cheddar cheese (1/2 cup)
Fresh parsley (1 tbsp, finely chopped)
Instructions
Bring a large pot of salted water to a boil
Cook pasta al dente according to package instructions; drain thoroughly
Season chicken breasts with salt and pepper
Grill chicken over medium heat until cooked through (165°F internal temperature)
Toss hot pasta in a bowl with ranch dressing and let cool
Chop cooled pasta into bite-sized pieces
Add thawed peas, cheddar cheese, and parsley to the dressing mixture
Chill for exactly 30 minutes to allow flavor absorption
Notes
Chef Tips: Chill the pasta-dressing mixture 30 minutes for optimal flavor
Toss frozen peas with small ice cubes to remove excess moisture
Use day-old cooked chicken for more intense flavor
Chop parsley finely to avoid stems
Common Mistakes: Omitting refrigeration time makes dressing slide off
Overcooking chicken dries it out
Room temperature pasta causes dressing to slip
Skip thorough draining pasta results in diluted dressing
Substitutions: Swap cheddar with Parmesan for less sharp, more umami flavor
Replace chicken breast with grilled tofu for vegetarian option
Try yogurt-based ranch for a lower calorie alternative
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 630mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg