Too hot for pasta? Think again with this creamy cold tortellini salad with ranch dressing. Loaded with big bites of cheddar cheese, pieces of crumbled bacon, and cheese tortellini, this pasta salad recipe is anything but ordinary. A handful of ingredients and a quick 20 minutes and this cold tortellini salad is ready to go.
This buffalo ranch chicken salad is a zesty take on plain old chicken salad. With zippy buffalo flavor and a refreshing shot of ranch, this flavor packed chicken salad recipe will spice up any meal in a flash. Perfect for lunch or dinner and easy to put together any time. Run, don’t walk, to your kitchen to make this yummy buffalo ranch chicken salad.
Need to spice up brown bagged lunches? Or maybe you’re looking for something new to do with hard boiled eggs? This Bacon Ranch Egg Salad is just what the home chef ordered. It’s easy, needing only a few ingredients, tastes divine, can be served multiple ways, & is appropriate for a variety or occasions.
When a craving for these Chicken Bacon Ranch Sub Sandwiches strikes, it’s no big deal because they’re so simple to throw together. With a hearty base of chicken and crisp bacon on a toasted bun, they’re topped with melted cheese, lettuce, onion, tomatoes, and finished off with a rich ranch dressing drizzle. Save this Subway copycat to make at home next time hunger strikes!
A perfect summer salad, this Ranch Pasta Salad is chock full of fresh vegetables. It’s a fan favorite at any barbecue or neighborhood gathering, and it doubles as a hearty warm-weather lunch or a light vegetarian supper.
This is our new favorite taco seasoning. The combination of ranch and taco flavors reminded me strongly of cool ranch Doritos. Fill your shells with the cooked chicken and top with your favorite fixin’s. We kept it pretty basic with just cheese and lettuce. Mine had diced tomatoes as well, but the sons and the hubs detest the red fruit with a burning passion. Makes no sense to me, but whatever floats their boyish boats. Top each ‘filled’ taco with a drizzle of ranch and chow down. Don’t stop at just tacos either, this goes great on tortillas, toastadas, or even over salad. Just seeing them again has had me thinking about them all morning. Seriously, I can’t get them out of my head. Guess I know what we’ll be having for dinner tonight!
Ranch Chicken Tacos
3 cups cooked, chunked chicken
1 pkt. taco seasoning (chicken or beef)
1/2 cup Ranch dressing, plus extra for serving
taco shell, tortilla, or toastadas
any of your other favorite taco toppings
1. Heat a skillet over med-high heat. Add chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minutes until the chicken is heated through & the powder is stuck to the chicken.
2. Add Ranch dressing, heat an additional 2-3 minutes to warm through.
3. Serve in taco shells with all the fixings you love – plus an extra drizzle of Ranch.
It doesn’t get any easier, or any tastier, than that!
I love, love, love this pasta salad. I can’t quite put into words all the love I have for. My family thinks it’s because it’s such a crowd pleaser. I’m leaning more towards it being the ranch dressing. It’s my sauce of choice. Also, it’s the versatility. I can easily make this as a side to dinner, or add extra lettuce to make it an all-in-one meal. The recipe easily feeds our family, but is simple to double to serve a larger group.
Originally, I was skeptical of the Swiss it called for. I’ve only ever included cheddar in any ranch-based pasta salads before, but my skepticism was unnecessary. The Swiss perfectly compliments the other flavors in the bunch. Simply put, it’s delicious. If you’re looking to branch out of your more traditional pasta salad comfort zone, looking for a dish to ‘wow’ family and/or friends, or simply trying to ditch the pre-packaged, processed box versions, this recipe is a must try.
Ranch BLT Pasta Salad
recipe adapted from Cinnamon, Spice, and Everything Nice
- 1 lb radiatore pasta
- 16 oz ranch dressing
- 2 cups diced tomatoes, seeds removed
- 1 1/2 cup cubed Swiss
- 1/2 cup red onion, thinly sliced
- 1 lb bacon, cooked crisp and crumbled
- 2 cups finely chopped romaine or iceberg lettuce
- salt and pepper, to taste
- Cook the pasta, according to package directions, in salted water.
- Drain pasta. Toss with just enough dressing so that the pasta is lightly coated and won’t stick together. Refrigerate until cold.
- In a large bowl, toss the pasta with the tomatoes, Swiss, onion, bacon, and lettuce.
- Add enough dressing to generously coat everything, and season with salt and pepper to taste.
- Serve. If not serving immediately, don’t mix the lettuce in until you’re ready to serve to prevent wilting.