Fiesta Ranch Pasta Salad with Chicken
Course: Main Dish, Side Dish
Cuisine: American
Author: Catherine's Plates
large salad bowl
large pot
- 16 oz uncooked rotini pasta (looks like corkscrews)
- 2 cups cooked shredded or diced chicken (I like to use rotisserie chicken or search for my "baked chicken" recipe in the search bar.
- 2-3 TBS taco seasoning (2/3 or full packet. Or search for my "homemade taco seasoning" recipe in search bar.
- 5 oz canned or frozen corn drained
- 3 green onions sliced (or 1/2 of any other type of onion diced)
- 1/2 bell pepper diced, any color
- 4 oz black olives drained and sliced
- 1 cup shredded cheddar cheese or other favorite variety
- 1/2 cup chopped tomatoes or cherry tomatoes
Fiesta Dressing
- 16 oz mayonnaise
- 16 oz buttermilk
- 1 packet Hidden Valley Dip Dry Mix (Fiesta flavor)
Bring water to a boil in a large pot. Season with salt. Add pasta, stir and cook per directions on back of package. Drain and run under cold water to cool the pasta. Put drained pasta into a large bowl and coat with 1 TBS of cooking oil.
Add all salad ingredients to pasta (cooked chicken, onion, cheese, taco mix, bell pepper, tomato, corn, and olives). Mix carefully until all ingredients are coated with the taco seasoning.
In a medium bowl combine mayonnaise, buttermilk and fiesta ranch dry mix. Pour dressing over pasta salad and mix well carefully. Top with Fritos corn chips.
Refrigerate until ready to eat. Add extra corn chips in individual servings.
