Ingredients
Scale
- 300g fusilli or rotini pasta
- 2 cups shredded rotisserie chicken
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley or basil, chopped
- 1 cup creamy ranch dressing (or alternative dressing)
- Salt and pepper, to taste
Instructions
- Cook pasta in salted boiling water until al dente, about 8–10 minutes.
- Drain and rinse pasta under cold water; set aside.
- In a large bowl, combine cooled pasta, shredded chicken, tomatoes, cucumber, bell pepper, and red onion.
- Add chopped fresh herbs and pour in dressing.
- Toss gently until everything is evenly coated; season with salt and pepper.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
For best texture, reserve a little extra dressing to refresh the salad before serving; serve at just above fridge temperature for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: thirty-six grams
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg