Go Back
+ servings
Logo of The Forked Spoon showing Spork
chicken ranch pasta salad in white bowl
4.75 from 12 votes

Chicken Ranch Pasta Salad

This Chicken Ranch Pasta Salad is a delicious creamy pasta salad recipe perfect for summer BBQs, picnics, and potlucks. Packed full of juicy ranch chicken, fresh vegetables, and a creamy ranch sauce, everyone will love this fun and easy ranch pasta salad.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 8 servings
Calories: 610kcal

Ingredients

FOR THE RANCH CHICKEN

FOR THE RANCH PASTA SALAD

  • 16 ounces dried pasta - (I used mini penne)
  • 3 cups broccoli florets
  • cup mayonnaise
  • 3 tablespoon zesty Italian dressing
  • 2 tablespoon Hidden Valley® Ranch Salad Dressing and Seasoning Mix
  • 1 small red onion - diced
  • 1 yellow bell pepper - seeded and diced
  • 6 roma tomatoes - seeds removed and diced
  • ½ pound smoked mozzarella - chopped into small cubes
  • ¼ cup fresh parsley - finely chopped
  • 1 cup green onion - chopped
  • 1 serrano pepper - diced (optional)
  • 2 tablespoon fresh chives - chopped (to garnish)

Instructions

FOR THE RANCH CHICKEN

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  • As the oven preheats, mix together the Hidden Valley® Ranch Salad Dressing and Seasoning Mix, sweet paprika, cayenne powder (if you enjoy a little heat), Italian seasoning, salt, and pepper.
  • Transfer chicken breasts to the prepared baking sheet and brush both sides with olive oil. Sprinkle each side with the prepared Ranch and Paprika seasoning mixture (approximately 2 teaspoons per chicken breast).
  • Bake the chicken for 18-20 minutes or until internal temperature registers 165 degrees. Remove chicken from the oven and allow at least 5 minutes to rest before slicing or chopping.

FOR THE PASTA SALAD

  • Bring a large, salted pot of water to a boil over high heat. Cook pasta according to package instructions for "al dente" pasta (see notes). Drain and rinse pasta with cold water to stop cooking. Set aside.
  • At the same time, bring a separate, smaller, pot of water to a boil over high heat. Once water is boiling, add the broccoli and cook for 2-3 minutes, or until the broccoli is bright green. Immediately drain and transfer to an ice water bath to stop cooking. Drain again and transfer broccoli to a large cutting board. Roughly chop into small bite-size pieces. Set aside.
  • Prepare the creamy ranch sauce. In a medium bowl whisk together the mayonnaise, zesty Italian dressing, and Hidden Valley® Ranch Salad Dressing and Seasoning Mix. Season to taste.
  • Prepare the remaining ingredients for the salad- red onion, bell pepper, tomato, smoked mozzarella, parsley, green onion, serrano pepper (optional), and fresh chives.
  • Transfer the pasta, broccoli, and freshly chopped vegetables to a large mixing bowl. Gently toss to combine. Add the ranch seasoning mayo mixture to the pasta and vegetables and mix well to combine. Top with sliced chicken or chopped chicken and sprinkle with fresh chopped chives.

Notes

  • Pasta salads are not very tasty when the noodles are overcooked. My rule is to drain the pasta noodles just before they are al dente. They should still have a "bite" to them and hold their shape. In other words, noodles that are tender but firm.

Nutrition

Calories: 610kcal | Carbohydrates: 51g | Protein: 39g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 840mg | Potassium: 870mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2030IU | Vitamin C: 44.3mg | Calcium: 85mg | Iron: 2.5mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.