What do you get when you combine King Ranch Chicken casserole with pasta salad? Only the greatest dish on the planet! This cheesy, Tex-Mex chicken pasta dinner has been a staple on Southwestern dinner tables for years. It’s filled with hearty ingredients that maybe makes it a little too heavy for hot summer evenings. But, when you turn the recipe below into pasta salad, it lightens up and becomes delightful!
Adding my favorite snack food – Fritos – to the mix is just too good of an idea. They not only add crunchy texture, but they’re perfectly seasoned (especially the chili cheese kind). Just make sure you’re planning ahead if you want to make this pasta salad in advance. The Fritos will definitely get soggy in the refrigerator, so add them just before you’re ready to serve.
How to make Ranch chicken pasta salad with Fritos
8-10
15 minutes
10 minutes
25 minutes
1 (16-ounce) package mini pasta shells
1 teaspoon olive oil
1 cup sour cream
1/2 cup buttermilk
1 (1-ounce) packet Hidden Valley Ranch Seasoning Mix
2 cups shredded, cooked chicken
1 (10-ounce) can diced tomatoes with green chilies
1 cup frozen corn, thawed
1 red onion, small diced
1 green bell pepper, seeded and small diced
2 cups cheddar cheese
1 (10 1/4-ounce) bag chili cheese Fritos, crushed
Cook the pasta according to the package directions. Drain well and rinse under cold, running water. Drizzle with the olive oil and set aside to cool completely.
Meanwhile, combine the sour cream, buttermilk, and ranch seasoning mix. Stir until the mixture is well combined.
When the pasta is cooled, place it in a large bowl.
Add the dressing and toss to combine.
Fold in the remaining ingredients (except the Fritos) until everything is well mixed.
Store in the refrigerator until ready to serve.
Toss the pasta salad with the crushed Fritos chips just before serving.