2 cups, shredded Cooked Chicken Breast
2 cups, uncooked Penne Pasta
1 cup, halved Cherry Tomatoes
1 cup, diced Cucumber
½ cup Ranch Dressing
1 cup, shredded Cheddar Cheese
¼ cup, chopped Green Onions
Cook the pasta: Start by boiling a large pot of salted water. Cook the penne pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Prepare the vegetables: While the pasta is cooking, chop the cucumber, halve the cherry tomatoes, and slice the green onions.
Mix the salad: In a large bowl, combine the cooked pasta, shredded chicken, tomatoes, cucumber, green onions, and cheddar cheese.
Add dressing: Pour in the ranch dressing, and gently toss everything together until thoroughly combined. Adjust the seasoning with salt and pepper if required.
Chill and serve: For best flavor, let the salad chill in the fridge for at least 30 minutes before serving. Enjoy it as a refreshing main course or side dish!