Ingredients

The following ingredients have 4 Servings
  • 2 cups of dried pasta (I used a mixture of Penne, Rotini & Shells to make it fun)
  • 6 cups of water
  • 1/2 tablespoon olive oil
  • 1 cup of plain greek yogurt
  • 1/2 cup of mayonnaise
  • 4-6 green onions (chopped)
  • 1/2 of a rotisserie chicken (about 2 cups cooked cubed chicken)
  • 2 tablespoons of Hidden Valley Ranch Dry Dip Mix in the packet
  • 1 cup of shredded colby jack cheese
  • 1 cup of peas (canned or frozen)
  • 1/4 - 1/2 teaspoon of ground black pepper (we used almost 1/2 and it was perfect)
  • 1/4 teaspoon salt
  • 1 teaspoon of dried parsley or 2 tablespoons of fresh chopped parsley (which ever you have on hand)

Instruction

  • Boil noodles in water for about 11 minutes, or until tender. Drain and add to a large bowl. I sprinkle a little bit of olive oil on the pasta to keep it from sticking. Let the pasta cool on the counter for about 20 minutes then put in the fridge until it is all the way cooled down.
  • Once your pasta is cooled down then add your chicken, greek yogurt, mayonnaise, green onions, hidden valley ranch mix, parsley, cheese, peas, salt & pepper.
  • Put your pasta salad in the fridge and chill until it is really cold. Then do a taste test and see if you want to add any more salt, pepper or mayo.
  • If you have any leftovers put them in the fridge pretty quickly (I'm weird about leaving stuff out) and just be sure to add a little bit of mayo to it before you serve it again because it tends to dry out overnight.