Ingredients and Weight:
- Farfalle pasta (bow-tie) - 1 pound
- Grilled chicken - 1 pound, cooked and diced
- Smoked cheddar cheese - 8 ounces, shredded
- Black beans - 1 can (15 ounces), rinsed and drained
- Corn - 1 can (15 ounces), drained
- Red onion - 1/2 cup, finely chopped
- Bell pepper (any color) - 1/2 cup, finely chopped
- Cilantro - 1/4 cup, chopped
- Ranch dressing - 1 cup
- Salt and pepper - to taste
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
1
Preparation Method Steps:
- Cook the farfalle pasta according to package directions. Drain and set aside.
- Combine the grilled chicken, smoked cheddar cheese, black beans, corn, red onion, bell pepper, and cilantro in a large bowl.
- Add the ranch dressing and toss to coat.
- Season with salt and pepper to taste.
- Stir in the cooked farfalle pasta and serve.
Nutritional Information:
Per serving (about 1 cup):
- Calories: 350
- Fat: 10g (saturated 5g, trans 0g)
- Cholesterol: 50mg
- Sodium: 600mg
- Carbohydrates: 40g (fiber 5g, sugar 5g)
- Protein: 25g
Dish Characteristics:
- Flavorful and satisfying
- Colorful and visually appealing
- Perfect for summer gatherings or potlucks
- Easy to make and customize to your liking
User Comments:
- "This pasta salad is a hit at every party I bring it to!"
- "The combination of flavors is amazing. I especially love the smokiness of the cheddar cheese."
- "I love that this recipe is so versatile. I've added everything from avocado to bacon, and it's always delicious."
- "This is the perfect summer dish. It's light and refreshing, but still filling."
- "Even my picky kids love this pasta salad!"
Special Precautions and Tips:
- For a gluten-free version, use gluten-free pasta.
- If you don't have ranch dressing, you can use a combination of mayonnaise, sour cream, and buttermilk with some herbs and spices added in.
- To make this dish ahead of time, prepare the individual components up to 24 hours in advance. Assemble the salad just before serving to prevent the pasta from getting soggy.
