Best Ranch Chicken Pasta Salad Recipes

CHIPOTLE RANCH CHICKEN AND PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally and adding corn during last 3 minutes of cooking.
• Drain pasta with corn; rinse with cold water. Shake to drain well.
• Meanwhile, in large bowl, stir together seasoning mix and milk until blended. Stir in mayonnaise. Stir in pasta with corn, chicken, tomato and onions. Refrigerate at least 1 hour.
• Serve with lime wedges. Cover; refrigerate any remaining salad.

CHICKEN BACON RANCH PASTA SALAD

Steps:

• Cook and drain pasta as directed on package; rinse with cold water. In large bowl, mix pasta, chicken, bacon, tomatoes and green onions.
• In small bowl, using whisk, beat yoghurt, milk, ranch dressing mix and black pepper. Add to pasta mixture; stir until mixture is incorporated.
• Cover and refrigerate 1 hour before serving.

SOUTHWEST CHICKEN RANCH PASTA SALAD

Steps:

• Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
• In small bowl, combine Seasoning mix from packet and mayonnaise. In large bowl, gently toss seasoning mixture, chicken, corn, tomatoes and cheese until mixed; stir in cooked pasta. Top with cilantro, if desired.

FIESTA RANCH CHICKEN PASTA SALAD RECIPE - (4.3/5)

Steps:

• Cook pasta, drain and cool. Add all of the other ingredients and then mix up the dressing. Add dressing to the salad and keep refrigerated until ready to serve. Right before serving, add in Frito corn chips to taste. Enjoy!

CHICKEN-BACON-RANCH PASTA SALAD

Steps:

• In large skillet, cook bacon until crisp; drain on paper towels. In bacon drippings, cook chicken over medium-high heat about 5 minutes, stirring occasionally, until no longer pink in center. Remove from heat; cool.
• Meanwhile, cook pasta as directed on package, adding peas and carrots during last 3 minutes of cooking time. Drain; rinse with cold water to cool.
• In large bowl, toss bacon, chicken and onions. Add pasta, peas and carrots. Add dressing; toss to combine. Garnish with tomato. Serve immediately or cover and refrigerate until serving time.

BETTY'S COLOURFUL RANCH AND CHICKEN PASTA SALAD

Steps:

• 1. Cook the pasta as per the directions in salted boiling water. Strain well and cool by running cold water of them. Pour into a large salad style bowl
• 2. While the pasta is cooking, chop the veggies and place into the bowl along with the shredded chicken, chopped parsley, seeded mustard (don't leave it out - this is what gives is that something extra) mayonnaise, ranch dressing and poor the milk into the empty ranch bottle to get all the "bits from the bottom out", and pour into the bowl. Stir.
• 3. Pour in the cooked and cooled pasta. This is best if left to rest an hour or two in the fridge, but can be enjoyed straight away. This is great the next day and perfect for BBQ's, potlucks etc.

CHICKEN BACON RANCH PASTA SALAD WITH A KICK

Steps:

• Cook Pasta Al dente'. Drain and Rinse. Set aside. Add in a touch of olive oil if noodle stick together. Stir and refrigerate.
• Cook bacon and chicken. You could use rotisserie chicken breast also.
• Chop tomato and green onion. Meanwhile, mix up dressing, Add several dashes of Cayenne. Pour dressing over pasta Retrieve pasta bowl. Add in all ingredients. Toss to coat thoroughly. Serve and enjoy!
• Ps.You could add a bit of crunch by adding Slivered almonds if you wish.

RANCH CHICKEN PASTA SALAD

Steps:

• 1. Preheat oven to 425. Season chicken breast and baked for 25-30 minutes or until done. Then cut in to bite size pieces and set aside.
• 2. Prepare pasta according to box. Drain and set aside.
• 3. Boil frozen peas and set aside.
• 4. In a large bowl combine pasta,chicken,peas,tomato,green pepper, olives and cheese. Season with salt and pepper to taste. Then add Ranch Dressing to taste. Stir and serve.
• 5. You can also use Ham or bacon in this recipe if you prefer.