Betty's colourful ranch and chicken pasta salad
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!)


  • 1/2 poundmacaroni pasta (250g) – use gluten free if needed

  • 1 bottleranch dressing

  • 1 teaspoonseeded mustard

  • 2celery stalks, finely diced

  • 1large carrot, finely diced

  • 1/2 cupfrozen peas

  • 1/2 cupfrozen or fresh corn kernals

  • 1/4 cupchopped parsley

  • 2 Tbspmayonnaise (whole egg)

  • 2 Tbspmilk (double this if you are making this for the following day)

  • 1/2rotisserie 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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