Chipotle Ranch Pasta Salad with a twist

Chipotle Ranch Pasta Salad With A Twist

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Amanda Choate


Make it the night before so it will chil through. Super cheap, super easy and everyone loves it.


★★★★★ 1 vote

55 Min
1 Hr 10 Min


  • 2 box
    simply pasta salad (chipotle ranch) any grocer has it.
  • 3-5 lb
    chicken breast, seasoned or plain your choice.
  • 3/4 lb
    cherry tomatoes, halved
  • 3/4 lb
    sunshine tomatoes (yellow babies), halved
  • 1 can(s)
    black beans, rinsed
  • 1 bottle
    ranch dressing, creamy
  • 1 can(s)
    lg. black olives, drained
  • 1/4 lb
    small bacon pieces, crispy
  • ·

How to Make Chipotle Ranch Pasta Salad with a twist


  1. Let the chicken defrost just o the point of a still frozen center, this makes for easier cutting.In a large pot over med-high heat, warm oil. In a seperate pot start boiling water, 3/4 full. Chop chicken breast into a little larger than bite size pieces. Cook in oil stirring occasionally for even cooking,Chop bacon and stir into chicken until all liquids have cooked out.
  2. After the water begins to boil add both boxes of pasta salad, cook until tender. Meanwhile, halve all tomatoes, rinse olives & black beans. Mix both dressing packets with 3/4 bottle of ranch dressing add milk if creamier dressing is desired. Chill dressing.
  3. Strain pasta & mix with chicken and bacon in a large bowl with lid. While meat & pasta are still warm mix in dressing, olives, tomatoes & beans. Chill over night and serve as a side to any meal.

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