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Rotisserie Chicken Ranch Pasta Salad
This delicious pasta salad is so easy to make and is the perfect dish to take to any barbecue or family get together!
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Do you guys love Rotisserie Chicken as much as I do? How about pasta salad? Don't even get me started on ranch dip. My husband always makes fun of me because I am the queen of Ranch and eat waaaay too much of it! So it shouldn't come as a surprise that I put all of my favorite things together and in an easy side dish that is perfect for a large get together and family barbecues? Nope... not weird at all. It's genius!
Guess what else I did.... I tried to lighten up this Rotisserie Chicken Ranch Pasta Salad just a bit and make it "Skinny", well as skinny as I could get it so that I could eat more of it without feeling so guilty about it.
The only bad thing about this recipe is that you will be tempted to eat the whole bowl if left alone in the house with it. I'm talking from experience, trust me!
Rotisserie Chicken Ranch Pasta Salad
Printable Recipe w/ Picture is at the very bottom of this post
- 2 cups of dried pasta ( I used a mixture of Penne, Rotini & Shells to make it fun)
- 6 cups of water
- ½ tablespoon olive oil
- 1 cup of plain greek yogurt
- ½ cup of mayonnaise
- 4-6 green onions, chopped
- ½ of a rotisserie chicken (about 2 cups cooked cubed chicken)
- 2 tablespoons of Hidden Valley Ranch Dry Dip Mix in the packet
- 1 cup of shredded colby jack cheese
- 1 cup of peas (canned or frozen)
- ¼ – ½ teaspoon of ground black pepper (we used almost ½ and it was perfect)
- ¼ teaspoon salt
- 1 teaspoon of dried parsley or 2 tablespoons of fresh chopped parsley, which ever you have on hand
Directions
- Boil noodles in water for about 11 minutes, or until tender. Drain and add to a large bowl. I sprinkle a little bit of olive oil on the pasta to keep it from sticking. Let the pasta cool on the counter for about 20 minutes then put in the fridge until it is all the way cooled down.
- Once your pasta is cooled down then add your chicken, greek yogurt, mayonnaise, green onions, hidden valley ranch mix, parsley, cheese, peas, salt & pepper.
- Put your pasta salad in the fridge and chill until it is really cold. Then do a taste test and see if you want to add any more salt, pepper or mayo.
- If you have any leftovers put them in the fridge pretty quickly (I’m weird about leaving stuff out) and just be sure to add a little bit of mayo to it before you serve it again because it tends to dry out overnight.
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Rotisserie Chicken Ranch Pasta Salad
This delicious pasta salad is so easy to make and is the perfect dish to take to any barbecue or family get together!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Ingredients
- 2 cups of dried pasta I used a mixture of Penne, Rotini & Shells to make it fun
- 6 cups of water
- ½ tablespoon olive oil
- 1 cup of plain greek yogurt
- ½ cup of mayonnaise
- 4-6 green onions chopped
- ½ of a rotisserie chicken about 2 cups cooked cubed chicken
- 2 tablespoons of Hidden Valley Ranch Dry Dip Mix in the packet
- 1 cup of shredded colby jack cheese
- 1 cup of peas canned or frozen
- ¼ - ½ teaspoon of ground black pepper we used almost ½ and it was perfect
- ¼ teaspoon salt
- 1 teaspoon of dried parsley or 2 tablespoons of fresh chopped parsley which ever you have on hand
Instructions
- Boil noodles in water for about 11 minutes, or until tender. Drain and add to a large bowl. I sprinkle a little bit of olive oil on the pasta to keep it from sticking. Let the pasta cool on the counter for about 20 minutes then put in the fridge until it is all the way cooled down.
- Once your pasta is cooled down then add your chicken, greek yogurt, mayonnaise, green onions, hidden valley ranch mix, parsley, cheese, peas, salt & pepper.
- Put your pasta salad in the fridge and chill until it is really cold. Then do a taste test and see if you want to add any more salt, pepper or mayo.
- If you have any leftovers put them in the fridge pretty quickly (I'm weird about leaving stuff out) and just be sure to add a little bit of mayo to it before you serve it again because it tends to dry out overnight.
Nutrition
Serving: 0g | Calories: 546kcal | Carbohydrates: 31g | Protein: 19g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 646mg | Potassium: 300mg | Fiber: 3g | Sugar: 5g | Vitamin A: 745IU | Vitamin C: 17mg | Calcium: 316mg | Iron: 1.5mg
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