Description
A chilled pasta salad featuring tri-color pasta, cheddar cheese, cooked chicken, crisp lettuce, and tomato. A creamy yogurt-and-mayo dressing ties it all together for a refreshing, make-ahead meal perfect for potlucks.
Ingredients
12 ounces tri-color pasta (rotini, fusilli, or penne)
8-ounce block cheddar cheese, cubed
1 medium tomato, diced (Roma for best results)
1 cup cooked chicken breast, chopped
1 cup chopped lettuce (iceberg or romaine)
1/2 cup halal turkey ham, diced
2/3 cup mayonnaise
1/4 cup plain Greek yogurt
2 tablespoons ranch seasoning
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil.
Cook the pasta according to package instructions until al dente; drain and rinse with cold water.
Dice the cheddar cheese into bite-sized cubes.
Dice the tomato and chop the chicken breast into small pieces.
Chop the lettuce and set aside.
Dice the halal turkey ham into small pieces.
In a bowl, combine mayonnaise, Greek yogurt, ranch seasoning, salt, and black pepper to create the dressing.
In a large mixing bowl, combine cooled pasta, cubed cheese, diced tomatoes, lettuce, chicken, and turkey ham.
Pour the dressing over the salad and toss until evenly coated.
Cover and refrigerate for at least 4 hours or up to 24 hours to allow flavors to meld.
Chill thoroughly before serving cold.
Notes
For best results, chill the salad for at least 4 hours.
Replace halal turkey ham with chopped cooked chicken for a meat-only option.
Store in an airtight container in the refrigerator for up to 3 days.
Add fresh parsley or cilantro for a herby twist.
- Prep Time: 15
- Cook Time: 10
- Category: Main dish
- Method: Mixing
- Cuisine: American