Ingredients
For the Pasta Salad:
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12 ounces of small pasta (shells, elbow macaroni, rotini, or ditalini all work well)
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2 cups frozen peas (no need to cook—just thaw them)
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2 cups cooked chicken, chopped (grilled, roasted, or leftover rotisserie)
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2 cups cheddar cheese, cut into small cubes (use sharp or mild depending on preference)
For the Creamy Ranch Dressing:
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1 container (16 ounces) sour cream
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⅓ cup mayonnaise
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1 packet (1 ounce) ranch seasoning mix (store-bought or homemade)
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2 teaspoons dried parsley
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1 teaspoon dried dill
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Salt, to taste
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Freshly ground black pepper, to taste
Preparation Notes:
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Cook the pasta just until al dente. Overcooked pasta will fall apart when mixed.
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You can use any cooked chicken: grilled breast, oven-roasted thighs, or shredded chicken from a rotisserie bird.
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Cheese cubes give this salad great texture. Avoid pre-shredded cheese—it often contains anti-caking agents that affect the creaminess.
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For the ranch mix, feel free to use a homemade blend with garlic powder, onion powder, dried chives, parsley, dill, and salt if you prefer to avoid packaged mixes.
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until just al dente (firm to the bite).
- Drain the pasta and rinse under cold water to cool it quickly and stop the cooking process.
- Set aside to drain completely.
- Thaw the Peas
- If your peas are frozen, place them in a bowl of warm (not hot) water while the pasta cooks.
- After a few minutes, drain and set aside.
- Prepare the Chicken
- If you haven’t pre-cooked your chicken, this is a good time to grill or roast it.
- Let it cool slightly before chopping it into bite-sized pieces.
- Cube the Cheese
- Cut the cheddar cheese into small cubes, about the same size as the chicken pieces.
- This ensures even distribution and a balanced bite.
- Make the Creamy Dressing
- In a large mixing bowl, whisk together the sour cream, mayonnaise, ranch seasoning, dried parsley, and dill.
- Add salt and pepper to taste.
- Mix until smooth and creamy.
- Assemble the Pasta Salad
- In a large bowl, combine the cooled pasta, peas, chicken, and cheese.
- Pour the creamy dressing over the top.
- Gently toss everything together until well combined and coated.
- Chill Before Serving
- Cover the salad and refrigerate for at least 1 hour before serving.
- This allows the flavors to blend and the dressing to thicken slightly.
- Final Check Before Serving
- Taste and adjust seasoning if needed.
- If the dressing has thickened too much, stir in a tablespoon or two of milk to loosen it.
Notes
- Use pre-cooked chicken if you’re short on time. Rotisserie chicken works great and adds extra flavor.
- Cool your pasta fully before mixing with other ingredients. Warm pasta can melt the cheese and thin the dressing.
- Don’t skip chilling the salad. It really enhances the flavor and texture.
- Choose your pasta wisely. Short, sturdy shapes like rotini, shells, and elbow macaroni hold the dressing well. Avoid spaghetti or linguine.
- Use real mayo (not salad dressing) for the best flavor and consistency.
- Store leftovers in an airtight container in the refrigerator. This salad will keep well for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes