Prep 15 mins
Cook 10 mins
This makes a good lunch or side dish and can be varied depending on preferred taste and what ingredients you have in the fridge. For a vegetarian version, simply leave out the meat.
- Mix the Ranch dressing mix with the milk and mayonnaise and leave in the fridge to thicken. If you have time, prepare the Ranch dressing a few hours beforehand to allow the flavours to blend.
- Cook the pasta.
- Mix the pasta with the Ranch dressing, avocado, cherry tomatoes and meats.
Buddha was absolutely Wowed with this recipe! I used super thick bacon, stir-fried the cubed chicken with s/p and garlic powder, and used triple the amount of tomatoes (I used grape tomatoes). He said next time to add more tomatoes cause he loves the 'pop' of flavor when he bit into them, (but he's just 'wow, wow, wow', over this recipe!) To quote him: "The smokey bacon, the creamy avocado, the hint of ranch, and a bit of tomato for a zing of superfabulous flavor!" Thanks for an 'awesome' recipe, you are his hero for the day! says he. :)
This really was very tasty. My husband grilled the chicken, then I chopped it, threw everything together and we ate it as a main dish, with a side salad. I did cut the recipe in half, but that was the only change I made. Thanks for posting the recipe.
This was awesome!! I used spiral garden pasta and added some shredded cheddar, too. The ranch mix came out a little runny and didn't really make enough, so I just poured some bottled ranch on for some more. I made this up the night before, and added the avocado right before serving so it wouldn't be brown. Everyone loved it at our family cookout, and I'm taking it to a church lunch next week! Thanks for the great recipe! Perfect summer food!