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Quick Summer Chicken Ranch Pasta

A no-cook, creamy chicken ranch pasta salad that comes together in minutes. Perfect for a light summer lunch or dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz 225g rotini or fusilli pasta
  • 2 cups cooked chicken shredded or diced
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tbsp buttermilk or milk
  • 1 packet 1 oz ranch seasoning mix
  • 1/2 cup diced celery
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped fresh dill or 1 tbsp dried
  • Salt and black pepper to taste

Equipment

  • large pot
  • colander
  • large mixing bowl
  • whisk
  • cutting board
  • knife
  • measuring cups and spoons

Method
 

  1. Cook pasta according to package directions in salted boiling water until al dente. Drain and rinse under cold water to stop cooking. Set aside.
  2. In a large mixing bowl, whisk together Greek yogurt, mayonnaise, buttermilk, ranch seasoning mix, and dill until smooth.
  3. Add the cooled pasta, shredded chicken, celery, and red bell pepper to the bowl. Toss gently to coat everything evenly.
  4. Season with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to let the flavors meld.
  5. Serve cold, garnished with extra dill if desired.

Notes

Storage: Keep in an airtight container in the fridge for up to 3 days. The pasta may absorb some dressing; stir in a splash of milk before serving to refresh. For a lighter version, use all Greek yogurt and skip the mayo. If you don't have buttermilk, add 1 tsp lemon juice to regular milk and let sit 5 minutes.