Rotisserie Chicken Ranch Pasta Salad
A creamy, easy pasta salad with rotisserie chicken, ranch seasoning, peas, and cheese—ready in about 35 minutes.
Servings: 4 servings
Ingredients
- 2 cups dried pasta (penne, rotini & shells mix)
- 6 cups water
- 1/2 tablespoon olive oil
- 1 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 4-6 green onions chopped
- 1/2 rotisserie chicken about 2 cups cooked, cubed
- 2 tablespoons Hidden Valley Ranch dry dip mix from packet
- 1 cup shredded Colby Jack cheese
- 1 cup peas canned or frozen
- 1/4-1/2 teaspoon ground black pepper to taste
- 1/4 teaspoon salt
- 1 teaspoon dried parsley or 2 tablespoons fresh chopped parsley
Instructions
- Bring 6 cups water to a boil in a large pot. Add 2 cups dried pasta and cook about 11 minutes or until tender; drain in a colander.
- Toss the hot pasta with 1/2 tablespoon olive oil to prevent sticking and spread it on a tray or leave in the bowl to cool to room temperature, then chill in the refrigerator until fully cold.
- In a large mixing bowl combine 1 cup plain Greek yogurt, 1/2 cup mayonnaise, and 2 tablespoons Hidden Valley Ranch dry dip mix; stir until smooth.
- Add the chilled pasta, 1/2 rotisserie chicken (about 2 cups cubed), 4–6 chopped green onions, 1 cup shredded Colby Jack cheese, 1 cup peas, 1 teaspoon dried parsley (or 2 tablespoons fresh), 1/4 teaspoon salt, and 1/4–1/2 teaspoon ground black pepper to the dressing; fold gently to combine.
- Cover the pasta salad and refrigerate until very cold, at least 30 minutes. Taste and adjust seasoning with more salt, pepper, or mayo if desired before serving.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Measuring Cups and Spoons
- Spoon or Spatula
- Refrigerator
Notes
- Use a mix of pasta shapes for a fun texture.
- Chill completely for best flavor and texture.
- Frozen peas can be thawed quickly under cold water.
- Adjust ranch mix or mayo for preferred creaminess.
- Shred or cube chicken to bite-sized pieces.