Chicken Ranch Pasta Salad

This is one of those dinners I make when we have somewhere to be and I don’t have time to think too hard about dinner. You know those nights—everyone has practice, we’re running in different directions, and somehow it’s still time to feed everyone.

I’ll make this pasta salad ahead of time and when we’re ready to eat, I just throw some steamed green beans or garlic bread on the side and dinner is done. No big production.

It’s bow tie pasta tossed with grilled chicken, sautéed kale, sun-dried tomatoes, a little Parmesan, and Primal Kitchen Ranch. The ranch is the shortcut here—no need to make a dressing.

It’s also nice because you can serve it warm or at room temperature, so you don’t have to worry about keeping it hot while everyone trickles home. And the leftovers are great, which means I’m usually pretty happy to see it in the fridge the next day, too.

Ingredients

• 1 box bow tie pasta

• 2 cups grilled chicken, chopped

• 1 cup sautéed kale

• ½–1 cup sun-dried tomatoes, chopped

• Parmesan, to taste

• Primal Kitchen Ranch, to taste

• Salt and pepper, to taste

How to Make It

Cook the pasta according to the package directions. Drain and let it cool slightly.

Add the pasta, grilled chicken, sautéed kale, sun-dried tomatoes, and Parmesan to a large bowl. Pour in the ranch and toss until everything is coated. Season with salt and pepper to taste.

That’s it.

You can serve it right away or refrigerate it and let the flavors come together. Add a little more ranch before serving if the pasta has soaked up the dressing.

Easy swaps

• Add chickpeas, roasted or not, for extra fiber and staying power.

• Add fresh tomatoes for a little freshness.

• Skip the Parmesan to keep it dairy-free.

• Swap the kale for spinach or another hearty green.

• Use leftover or rotisserie chicken instead of grilled chicken.

Chicken, kale, sun-dried tomatoes, bow tie pasta + ranch—and dinner is done.