Wednesday, May 11, 2011

Chicken Ranch Pasta Salad

We went on a picnic this past weekend. And I didn't want to just pack the usual sandwiches so I made pasta salad. It is easy and would be a good summer dinner.

I would say this serves about 4 to 6. This would be easy to double to make for a crowd also.

8 oz. uncooked pasta
1 cup cooked cubed boneless chicken breast
3/4 cup cubed cheddar cheese
1/2 cup peas
1/2 cup carrot - shredded or julienned (either work and taste good)
1 1/2 cups Ranch dressing*

Cook the pasta until done to desired tenderness and drain well. Cool completely. Toss with chicken, cheese, peas, carrots and dressing. Chill for an hour before serving.

* Start with 1 cup of Ranch dressing and then taste and keep going until you are happy with the consistency and taste. Also if you let it set over night sometimes the dressing can soak in so might need to add more the next day if you have left overs. I wouldn't make this salad the day before - unless just prepping all the ingredients and then tossing together an hour or 2 before serving.

* I used 1 large chicken breast that I grilled with lemon pepper on it Left over chicken would be good for this salad.

* Frozen peas work good. Running a little water over them to thaw.

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