Real Recipes From Real Home Cooks ®

chicken pasta salad

(3 ratings)
Blue Ribbon Recipe by
Linda Roberts
The Villages, FL

I've made this dish several times for friends or neighbors that are having out-of-town company. It's also a great dish to take to a potluck or a nice side dish for either lunch or dinner. So easy and it will last for days!

Blue Ribbon Recipe

A cool and creamy pasta salad for summer. It's super hearty thanks to the chicken. The mixture of mayo and ranch adds this rich and slightly tangy flavor. Peas and carrots give the pasta salad a touch of sweetness. This chicken pasta salad can be served at picnics, cookouts, potlucks, or even a light dinner when it's hot outside.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 -10
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For chicken pasta salad

  • 1 box
    pasta (16 oz) like bow-tie, rotini or a mixture of both
  • 1/2 c
    thinly sliced carrots
  • 1 c
    diced celery
  • 1 c
    cooked green peas
  • 1/2 c
    bottled ranch salad dressing
  • 2 md
    fresh tomatoes, diced
  • 2 c
  • sprinkle of garlic salt
  • 2 can
    white chicken breasts (12.5 oz each)

How To Make chicken pasta salad

  • Cooking pasta on the stove.
    First cook the pasta according to the directions but don't overcook. You can mix any combination you like or even just one box of either kind if that is all you have. Dump into a colander and rinse with cool water. Drain well. Pour into a large bowl.
  • Prepping the remaining ingredients.
    While pasta is cooking, dice the carrot, celery, and tomatoes. I use the small bags of peas you cook in the microwave. It's just the right amount. Add them to the bowl of pasta.
  • Adding canned chicken to pasta and veggies.
    Drain the cans of chicken and add them to the pasta mixture.
  • Mayonnaise, ranch, and garlic salt in a bowl.
    Mix the mayo, ranch, and garlic salt in a separate bowl.
  • Adding dressing to the pasta.
    Spoon over the pasta and mix well.
  • Chicken Pasta Salad after it has chilled.
    Chill for at least an hour. Sprinkle with a little paprika on top for extra color. You can add your own extras like diced onion or green and red peppers too.