This Turkey and Pasta Ranch Salad is a delicious and satisfying meal that combines tender chunks of turkey, al dente pasta, crisp vegetables, and a creamy ranch dressing. Perfect for a quick lunch or a light dinner, this salad is both hearty and refreshing. The blend of flavors from the juicy turkey, crunchy bell peppers, sweet corn, and tangy ranch dressing creates a delightful balance, while the pasta adds a filling base. It’s a great way to use up leftover turkey or to enjoy a fresh twist on a classic pasta salad. Serve it chilled for a perfect make-ahead dish that’s easy to whip up for any occasion!
Ingredients:
- 2 cups cooked turkey, diced
- 2 cups pasta (such as rotini or penne), cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup red bell pepper, diced
- 1/2 cup cucumber, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup red onion, finely chopped
- 1/2 cup ranch dressing
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Prepare the Ingredients: Cook the pasta according to the package directions. Drain and rinse with cold water to cool, then set aside. Dice the cooked turkey and prepare the vegetables (cherry tomatoes, corn, bell pepper, cucumber, and red onion).
- Combine the Salad Ingredients: In a large mixing bowl, combine the diced turkey, cooked pasta, cherry tomatoes, corn, bell pepper, cucumber, shredded cheddar cheese, and red onion.
- Add the Dressing: Pour the ranch dressing over the salad ingredients. Toss everything together until well coated. Season with salt and pepper to taste.
- Chill and Garnish: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Just before serving, sprinkle with fresh parsley for a burst of color and added freshness.
- Serve: Serve the salad chilled. It can be enjoyed as a main dish or as a side for a barbecue or picnic.
Enjoy this flavorful and creamy Turkey and Pasta Ranch Salad, perfect for any time you want a quick and delicious meal!
