Ingredients
Scale
- 12 ounces rotini or penne pasta
- 2 cups cooked chicken, shredded or diced
- 1 cup cherry tomatoes, halved
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup bell peppers, diced (mixed colors)
- 1/2 cup red onion, finely chopped
- 1 cup cheddar cheese, shredded
- 1 cup ranch dressing
- 1/2 cup BBQ sauce
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Chop all vegetables and ingredients into uniform pieces for even mixing and a clean presentation.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooked pasta, shredded chicken, cherry tomatoes, black beans, corn, bell peppers, red onion, and cheddar cheese.
- In a small bowl, whisk together the ranch dressing, BBQ sauce, and chili powder until smooth.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated. Season with salt and pepper to taste.
- Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavors develop.
- Serve cold straight from the refrigerator and enjoy.
Notes
- You can use rotisserie chicken to save time.
- For extra heat, add a pinch of cayenne pepper or diced jalapenos.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If the salad looks dry after chilling, stir in a splash of ranch dressing before serving.
- Use a mix of red, yellow, and orange bell peppers for color and flavor variety.
- This salad works great as a main dish or a side at cookouts and potlucks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 9g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg