Betty's colourful ranch and chicken pasta salad

Betty Bramanis


Creamy, tangy, filled with veggies and loaded with flavour - this is my go to summer chicken salad. Here in the southern hemisphere summer is on its way and this recipe will be made about once a fortnight.

The milk prevents the salad from drying out like most pasta salads. You can swap chicken for turkey or bacon (we love bacon!)


☆☆☆☆☆ 0 votes

5 as a main or 10 as a side dish
15 Min
15 Min
Stove Top


  • 1/2 pound
    macaroni pasta (250g) - use gluten free if needed
  • 1 bottle
    ranch dressing
  • 1 teaspoon
    seeded mustard
  • 2
    celery stalks, finely diced
  • 1
    large carrot, finely diced
  • 1/2 cup
    frozen peas
  • 1/2 cup
    frozen or fresh corn kernals
  • 1/4 cup
    chopped parsley
  • 2 Tbsp
    mayonnaise (whole egg)
  • 2 Tbsp
    milk (double this if you are making this for the following day)
  • 1/2
    rotisserie chicken, shredded (about 2 cups in total)

How to Make Betty's colourful ranch and chicken pasta salad


  1. Cook the pasta as per the directions in salted boiling water. Strain well and cool by running cold water of them. Pour into a large salad style bowl
  2. While the pasta is cooking, chop the veggies and place into the bowl along with the shredded chicken, chopped parsley, seeded mustard (don't leave it out - this is what gives is that something extra) mayonnaise, ranch dressing and poor the milk into the empty ranch bottle to get all the "bits from the bottom out", and pour into the bowl. Stir.
  3. Pour in the cooked and cooled pasta. This is best if left to rest an hour or two in the fridge, but can be enjoyed straight away. This is great the next day and perfect for BBQ's, potlucks etc.

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