...
Go Back
Creamy ranch pasta salad with colorful vegetables, a delicious summer side dish.

Ranch Pasta Salad: The Ultimate Recipe

This creamy and tangy Ranch Pasta Salad is a quick, easy, and flavorful dish, perfect for any occasion. Featuring quick-pickled red onion and smoked mozzarella, it’s ideal for barbecues, potlucks, or a satisfying make-ahead lunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8
Course: Main Dish, Side Dish
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/4 cup Hidden Valley® Ranch Salad Dressing and Seasoning Mix
  • 2 tablespoon sweet paprika
  • 2 teaspoon cayenne powder (optional)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon fresh cracked black pepper
  • 16 ounces dried pasta (I used mini penne)
  • 3 cups broccoli florets
  • 2/3 cup mayonnaise
  • 3 tablespoon zesty Italian dressing
  • 2 tablespoon Hidden Valley® Ranch Salad Dressing and Seasoning Mix
  • 1 small red onion (diced)
  • 1 yellow bell pepper (seeded and diced)
  • 6 roma tomatoes (seeds removed and diced)
  • 1/2 pound smoked mozzarella (chopped into small cubes)
  • 1/4 cup fresh parsley (finely chopped)
  • 1 cup green onion (chopped)
  • 1 serrano pepper (diced (optional))
  • 2 tablespoon fresh chives (chopped (to garnish))

Equipment

  • Baking sheet
  • Small bowl
  • Large pot
  • meat thermometer
  • Separate pot
  • Ice bath (or large bowl with ice water)
  • Medium bowl
  • Whisk
  • Large mixing bowl

Method
 

Prepare and Bake the Chicken
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. In a small bowl, combine the dry Hidden Valley® Ranch Salad Dressing and Seasoning Mix, sweet paprika (for a smoky sweetness), cayenne powder (if using, for a gentle kick), Italian seasoning, salt, and freshly cracked black pepper.
  3. Brush the chicken breasts with olive oil to help the seasoning adhere.
  4. Sprinkle the prepared Ranch and Paprika seasoning mixture evenly over both sides of the chicken.
  5. Bake for 18-20 minutes, or until a meat thermometer inserted into the thickest part registers 165°F (74°C).
  6. Let it rest for at least 5 minutes before slicing or chopping, allowing the juices to redistribute for maximum flavor and tenderness.
Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the pasta and cook according to package directions for al dente (usually 8-10 minutes).
  3. Drain the pasta immediately and rinse thoroughly with cold water to stop the cooking process and remove excess starch.
Blanch the Broccoli
  1. Bring a separate pot of water to a boil.
  2. Add broccoli florets and cook for 2-3 minutes until bright green and slightly tender.
  3. Immediately drain and transfer to an ice bath to stop cooking and preserve their vibrant color and crisp texture.
  4. Once cooled, drain thoroughly and roughly chop into bite-sized pieces.
Prepare the Creamy Ranch Sauce
  1. In a medium bowl, whisk together the mayonnaise, zesty Italian dressing, and Hidden Valley® Ranch Salad Dressing and Seasoning Mix until smooth and creamy.
  2. Taste and adjust seasoning as needed.
Chop Remaining Vegetables and Cheese
  1. Dice the red onion, bell pepper, and roma tomatoes.
  2. Chop the smoked mozzarella into small cubes.
  3. Finely chop the fresh parsley and green onion.
  4. Dice the serrano pepper (if using).
Assemble the Salad
  1. In a large mixing bowl, combine the cooked pasta, broccoli, diced vegetables, and smoked mozzarella. Gently toss to combine.
  2. Pour the creamy ranch sauce over the pasta and vegetables and mix well to ensure everything is evenly coated.
  3. Top with sliced or chopped chicken and garnish with fresh chopped chives.

Notes

This salad is great for make-ahead; prep components and assemble with dressing just before serving. Store leftovers 3-5 days in the fridge; refresh with extra dressing or milk if dry. Freezing is not recommended. Cook pasta al dente and rinse with cold water for best texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.