BETTY'S COLOURFUL RANCH AND CHICKEN PASTA SALAD

Betty's colourful ranch and chicken pasta salad image

Provided by Betty Bramanis

Time 30m

Number Of Ingredients 11

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1/2 pound macaroni pasta (250g) - use gluten free if needed
1 bottle ranch dressing
1 teaspoon seeded mustard
2 celery stalks, finely diced
1 large carrot, finely diced
1/2 cup frozen peas
1/2 cup frozen or fresh corn kernals
1/4 cup chopped parsley
2 Tbsp mayonnaise (whole egg)
2 Tbsp milk (double this if you are making this for the following day)
1/2 rotisserie chicken, shredded (about 2 cups in total)

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.