Fiesta Ranch Chicken Pasta Salad with Corn Chips
Pasta tossed with chicken, black beans, corn, and vegetables in a creamy ranch and jalapeno dressing, topped with corn chips.
Equipment
- Large pot
- Large mixing bowl
- Small whisk
Ingredients
Main Ingredients
- ⅓ cup milk
- ⅔ cup sour cream
- 1 oz ranch seasoning mix one packet
- 1 jalapeno deseeded and diced, half reserved for slicing
- 1 lb pasta cooked according to the package
- 1 can black beans 15 oz, drained and rinsed
- 1 cup corn kernels canned, fresh, or frozen
- ½ red bell pepper diced
- 1 ½ cup cooked chicken diced
- ½ cup cherry tomatoes halved
- 1 cup shredded pepper Jack or cheddar cheese
- 2 tbsp chopped fresh cilantro
- 1 ½ cup corn chips for topping
- 2 tsp kosher salt for the pasta water
Instructions
Cooking
- Cook the pasta. Boil the pasta in salted water until al dente, then drain and rinse with cool water.
- Whisk the dressing. Combine the milk, sour cream, ranch seasoning, and half of the jalapeno until smooth.
- Toss. Mix the pasta with the beans, corn, bell pepper, chicken, tomatoes, cheese, and 1 1/2 tablespoons of cilantro, then pour the dressing over and stir.
- Chill. Refrigerate for 30 minutes so the pasta absorbs the flavors.
- Top. Serve with corn chips, remaining jalapeno slices, and cilantro.
Notes
Substitutions: Use Greek yogurt in place of sour cream and any cooked chicken you have.
Tips: Rinse the pasta and add the chips just before serving.
Storage: Refrigerate up to 3 days without the chips. Do not freeze.