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Chicken Ranch Pasta Salad

A creamy, satisfying pasta salad with tender chicken, fresh vegetables, and rich ranch dressing that's perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 8
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 12 oz rotini or penne pasta
  • 2 cups cooked chicken breast, diced
  • 1 cup ranch dressing
  • 1/2 cup mayonnaise
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup celery, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup fresh chives, chopped
  • salt and pepper to taste

Method
 

  1. Bring a large pot of salted water to boiling and cook pasta according to package directions until al dente. Drain and rinse with cool water to stop the cooking process and prevent the pasta from becoming mushy.
  2. Whisk together ranch dressing and mayonnaise in a large mixing bowl until smooth and creamy.
  3. Add the cooled pasta, diced chicken, halved cherry tomatoes, red onion, and celery to the bowl with dressing. Toss gently but thoroughly, ensuring every piece gets coated with the dressing.
  4. Fold in the shredded cheddar cheese and fresh chives, then season with salt and pepper to taste. Let the salad rest in the refrigerator for at least 30 minutes before serving.

Notes

Can be made ahead and refrigerated overnight. Don't dress hot pasta as it will make mayonnaise separate. Allow salad to rest in refrigerator for at least 30 minutes before serving for best flavor. Store covered in refrigerator for up to 3 days. Budget-friendly substitutions: Use rotisserie chicken instead of fresh, Greek yogurt can replace half the mayonnaise, frozen peas work if fresh vegetables aren't available.