Chicken Pasta Salad Recipe with a Twist of Pressure Cooker Fun
This fresh Tex-Mex chicken pasta salad is bursting with vibrant colors and bold flavors. Featuring tender grilled chicken, colorful rotini pasta, and a creamy zesty ranch dressing, it is a perfect dish for quick meals that don't compromise on taste. Easy to prepare and chilled for maximum flavor, this salad is both filling and refreshing.
Ingredients
Main ingredients
- 1 12 ounce box colored rotini pasta
- 1 bottle Ranch Dressing
- 1 package Zesty Ranch Dressing Mix or Hidden Valley Ranch Zesty
- 15 ounce can black beans drained
- 15 ounce can corn drained
- 1/2 medium red pepper diced
- 1/2 medium red onion diced
- 1 large tomato diced
- 1 1/2 cups grilled chicken strips
- 1 cup Mexican blend cheese
- 1/2 3.5-ounce bag tortilla strips
Instructions
Instructions
- Cook the colored rotini pasta according to the package instructions. When done, drain and rinse with cold water to cool it off.
- In a big ol’ bowl, combine your Ranch Dressing and Zesty Ranch Dressing Mix. Mix it real good so the flavors come together.
- Add the cooled pasta right into the dressing bowl, followed by the black beans and corn. Toss gently to coat everything nice.
- Now toss in your diced red pepper, red onion, and diced tomato. Mix these veggies in well for freshness all around.
- Time for the grilled chicken strips. Add them in and sprinkle the Mexican blend cheese on top.Mix everything up one more time so all those layers of flavor get to know each other.Cover the bowl with plastic wrap or a lid and pop it in the fridge. Let it chill for at least 1 hour to let flavors meld and the salad get nice and cold.Right before serving, sprinkle the tortilla strips over the salad for that crunchy finish and dive in.
Notes
Keep leftovers in an airtight container in the fridge for up to 3 days. Store tortilla strips separately to keep them crunchy. Chicken can be frozen separately for meal prep but salad is best fresh chilled. Toss gently before serving to mix settled dressing.