Classic BBQ Chicken Pasta Salad

Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.

Season the chicken breasts with olive oil, salt, and black pepper, then grill over medium heat until fully cooked and juices run clear, about 6-7 minutes per side. Let it rest before slicing.

In a large mixing bowl, combine the cooked pasta, sliced grilled chicken, halved cherry tomatoes, and sweet corn.

Drizzle the ranch dressing over the salad and mix well until everything is evenly coated.

Chop the fresh cilantro and parsley, and add to the salad. Toss gently to combine all ingredients.

Adjust seasoning with salt and pepper to taste, if necessary, and serve chilled or at room temperature.