2cupsof dried pastaI used a mixture of Penne, Rotini & Shells to make it fun
1cupof plain greek yogurt
1/2of a rotisserie chickenabout 2 cups cooked cubed chicken
2tablespoonsof Hidden Valley Ranch Dry Dip Mix in the packet
1cupof shredded colby jack cheese
1cupof peascanned or frozen
1/4 - 1/2teaspoonof ground black pepperwe used almost 1/2 and it was perfect
1teaspoonof dried parsley or 2 tablespoons of fresh chopped parsleywhich ever you have on hand
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.