Chicken Ranch Pasta Salad is a delicious recipe with the chicken breast, pasta, and vegetables covered in buttermilk ranch dressing.
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We love this summer salad. We eat it all year long but, it reminds me of summer because it is a cold salad. I love cold salads-especially in the summer. It makes me happy when I do not have to heat the kitchen up with the oven in the middle of the summer. 😊
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Ingredients Needed for Chicken Ranch Pasta Salad:
2 cups rotisserie chicken breast, chopped (or 2 cups cooked chicken breast-chopped)
16 ounces penne pasta, boiled and rinsed in cold water
3/4 cup green onion, sliced thin
8 ounces frozen peas, thawed
1 1/2 cups celery, sliced
6 ounce can black olives, sliced
4 ounce bottle diced pimento, drained
2 cups Best Foods mayonnaise
2 cups buttermilk
6 1/2 tablespoons Hidden Valley buttermilk ranch dressing mix
1 tsp salt
1 tsp pepper
Directions for Chicken Ranch Pasta Salad:
Combine the five dressing ingredients together until smooth and creamy. Refrigerate to chill.
Cook the pasta according to the package directions. When pasta is desired tenderness, drain and rinse it in cold water. Set aside.
While pasta is cooking, chop green onion and chicken. Then, slice celery and olives.
In a large bowl, combine drained pasta, onion, peas, celery, olives, pimento, and chicken.
Stir in the ranch dressing. Cover and refrigerate for 2-3 hours before serving.
Serve with a yummy bread and/or carrot and celery sticks. We hope you love it!
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Chicken Ranch Pasta Salad
The best pasta salad ever!
- 2 cups rotisserie chicken breast (or cooked chicken breast) chopped into bite sized pieces
- 16 ounces penne pasta cooked, drained, and rinsed in cold water
- 3/4 cup green onions sliced thin
- 8 ounces frozen peas thawed
- 2 1/2 cups celery sliced
- 6 ounce can olives sliced
- 4 ounce bottle diced pimento drained
- 2 cups mayonnaise
- 2 cups buttermilk
- 6 1/2 tbsp Hidden Valley buttermilk ranch dressing mix
- 1 tsp salt
- 1 tsp pepper
Mix all five dressing ingredients in a bowl with a whisk. Whisk until smooth and creamy.
Cook pasta according to package instructions. When pasta is desired tenderness, drain and rinse it in cold water. Set aside.
While pasta is cooking, chop green onions and chicken. Slice olives an celery.
In a bowl, combine pasta, green onions, peas, celery, olives, pimento, and chicken.
Next, mix in the ranch dressing.
Cover and refrigerate for 2-3 hours before serving to chill.
Seerve with a yummy bread and/or carrot and celery sticks. Enjoy!
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