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Homemade Rotisserie Chicken Ranch Pasta Salad photo

Rotisserie Chicken Ranch Pasta Salad

A creamy, crowd-pleasing pasta salad with rotisserie chicken, ranch seasoning, peas, and cheese.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Measuring cups and spoons
  • Spoon or spatula
  • Refrigerator

Ingredients
  

  • 2 cups dried pasta mixture of penne, rotini & shells if desired
  • 6 cups water
  • 1/2 tablespoon olive oil for tossing pasta
  • 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 the packet
  • 1 cup shredded Colby Jack cheese
  • 1 cup peas canned or frozen, thawed/drained if needed
  • 1/4-1/2 teaspoon ground black pepper adjust 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 the 2 cups pasta and cook about 11 minutes or until tender, following package directions.
  • Drain the pasta in a colander and return to the pot or a large bowl; drizzle with 1/2 tablespoon olive oil and toss to prevent sticking. Let the pasta cool to room temperature, then chill in the refrigerator until fully cool.
  • In a large mixing bowl, combine 1 cup Greek yogurt, 1/2 cup mayonnaise, 2 tablespoons ranch dry mix, 1 teaspoon dried parsley (or 2 tablespoons fresh), 1/4 teaspoon salt, and 1/4–1/2 teaspoon black pepper.
  • Add the cooled pasta, about 2 cups cubed rotisserie chicken, 4–6 chopped green onions, 1 cup shredded Colby Jack cheese, and 1 cup peas to the dressing. Stir until everything is evenly coated.
  • Cover and chill the pasta salad until very cold, then taste and adjust seasoning with more salt, pepper, or mayonnaise if desired.
  • Store leftovers in the refrigerator promptly and stir in a little mayonnaise before serving again if the salad seems dry.

Notes

  • Use a mix of pasta shapes for texture and visual interest.
  • Allow pasta to fully cool before mixing to prevent thinning the dressing.
  • Frozen peas should be thawed and drained before adding.
  • Adjust ranch mix and mayo to taste for creaminess.
  • Shredded rotisserie chicken speeds preparation.