Chicken Ranch Pasta Salad Recipe -
Chicken Ranch Pasta Salad Recipe
  • READY IN 30 mins

Chicken Ranch Pasta Salad

Recipe by  

"Toss chicken and pasta with colorful vegetables and creamy ranch dressing for this easy and satisfying main dish pasta salad."

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Cook chicken according to package directions. Cut into cubes.
  2. Toss chicken, pasta, zucchini, squash and peppers together in large bowl.
  3. Combine cheese and dressing in small bowl. Pour over chicken and pasta mixture. Toss to coat. Chill before serving.
Kitchen-Friendly View


  • Serving Suggestion: Spoon salad onto lettuce leaves on individual serving plates. Serve with bakery rolls. Refrigerate leftovers.

Reviews More Reviews

Most Helpful Positive Review
Jul 26, 2010

Great Pasta Salad. I only made one major change, While I was sautéing the chicken I also sautéed the vegetables. I just am more found of cooked squash and zucchini than raw. Me and my husband both loved this recipe and will be making it again. But have decided to use red and yellow bell peppers instead of green and red.

Most Helpful Critical Review
Feb 09, 2012

Unfortunately, my family voted this recipe onto the "do not make again list." While it was simple and easy to make, the flavors were strange and it felt like it needed something other than the overwhelming taste of ranch.

May 07, 2010

I would recommend halving the ingredients. This cooked what looks like enough for 10 people. I also think it could stand a few seasonings depending on your taste. The mix was good, though, and the proportions of the ingredients were fine. It just made way more food than would feed four people.

Oct 08, 2010

Added 1/4 t. onion powder, 1 t. dried crushed parsley, 1 t. dried crushed bay leaves, 1/4 t. paprika and salt and pepper( to taste) to the ranch-style dressing before adding the cheese and mixing with the rest of the ingredients. It really needed some flavoring.

Feb 11, 2011

very yummy recipe:) the only thing I did different is I used ranch dip that I made from sour cream and dry ranch and I only did that cause its what we had in the house. I think it would be great with a variety of veggies. Maybe broccoli, cauliflower or some chopped tomato.

Nov 04, 2010

This was actually REALLY good! I found a great organic ranch dressing (by Drew's I believe) that I think really made this dish. I left out the squash and added onions, garlic and red pepper flakes! I served it warm the first night and then chilled it for lunch the next day. Great easy recipe for beginners like me! :)

Feb 19, 2011

I added some paprika, cherry tomatoes and some chopped red onion to it and it was great! :)

Nov 29, 2010

I made this for lunch minus the ranch but it was fab none the less


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  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 27.1 g
  • 42%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 26.9 g
  • 54%
  • Sodium
  • 689 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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