Introduction
This Southwest Ranch Chicken Pasta Salad is a flavor-packed crowd-pleaser that combines creamy ranch and zesty salsa with classic Tex-Mex ingredients. It’s a perfect make-ahead dish for potlucks, barbecues, or weekly meal prep that delivers a satisfying crunch in every bite.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Ingredients
- 16 ounces rotini (spiral) pasta
- 1 cup frozen corn (defrosted and drained well)
- 15 ounce can black beans, rinsed and drained well
- 1 cup halved cherry tomatoes
- 2.25 ounce can sliced olives, drained
- 1 cup cubed Colby Jack cheese
- 1 medium red bell pepper (chopped)
- 4 green onions (thinly sliced)
- 1 ½ cups chopped cooked chicken (I used rotisserie chicken)
- 1 cup crushed Cool Ranch Doritos
- ½ cup bottled Ranch salad dressing
- ½ cup sour cream
- ½ cup chunky salsa
- ½ teaspoon cumin
- salt and pepper (to taste)
Instructions
- Cook the 16 ounces of rotini pasta according to package directions until al dente. Drain, rinse with cold water to stop the cooking, and drain again thoroughly.
- In a very large mixing bowl, combine the cooked pasta, 1 cup of corn, the can of black beans, 1 cup of cherry tomatoes, the can of sliced olives, 1 cup of Colby Jack cheese cubes, the chopped red bell pepper, sliced green onions, and 1 ½ cups of chopped chicken.
- In a separate medium bowl, whisk together ½ cup of Ranch dressing, ½ cup of sour cream, ½ cup of chunky salsa, and ½ teaspoon of cumin until smooth.
- Pour the dressing mixture over the pasta and vegetable mixture. Toss gently but thoroughly until everything is evenly coated.
- Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Just before serving, fold in 1 cup of crushed Cool Ranch Doritos to maintain their crunch. Serve immediately.
Variations
- Make it a Wrap: Spoon the chilled salad into large tortillas or lettuce wraps for a portable lunch.
- Warm Version: Serve the pasta salad warm by tossing all ingredients together while the pasta is still slightly warm, omitting the chilling step.
- Dip it: For a party, use a sturdy chip (like Fritos Scoops!) to scoop the chilled pasta salad as a hearty dip.
- Grill It: Instead of rotisserie chicken, grill a seasoned chicken breast and chop it up for a smokier flavor profile.
Tips for Success
- Drain all canned and defrosted ingredients very well to prevent a watery dressing.
- Cook the pasta to al dente so it holds its shape and doesn’t become mushy when tossed with the dressing.
- Reserve adding the crushed Doritos until the absolute last minute to preserve their signature crunch.
- Let the salad chill for the recommended time; this allows the pasta to absorb the flavors and makes a significant difference in taste.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, store any uneaten portion separately from the Doritos and add them fresh when serving. This salad is best served cold and does not reheat well due to the fresh vegetables and Doritos.
FAQ
Can I use a different pasta?
Yes, any short pasta like penne, fusilli, or farfalle will work well.
Can I make this vegetarian?
Absolutely. Simply omit the chicken and consider adding an extra can of rinsed black beans or a cup of quinoa for protein.
How far in advance can I make this?
You can assemble the salad (without the Doritos) up to 24 hours in advance. Add the crushed chips right before serving.
My dressing seems too thick. Can I thin it out?
Yes, you can add a tablespoon of milk or buttermilk to the dressing mixture to reach your desired consistency.
Can I use homemade ranch dressing?
Definitely. Use ½ cup of your favorite homemade ranch in place of the bottled version.
What can I substitute for Cool Ranch Doritos?
Any plain tortilla chips or a Nacho Cheese-flavored variety would work, though the flavor profile will change.
