This Mexican Street Corn Chicken Pasta Salad takes everything you love about Mexican Street Corn, and turns it into a creamy, hearty pasta salad bursting with flavor. Sweet charred corn, juicy chicken, bowtie pasta, and veggies come together in a creamy dressing that coats every bite.

Simple to prepare and loaded with texture, this Mexican pasta salad recipe is a fresh twist on classic pasta salad, making it ideal for entertaining. If you’re building a taco bar or planning a summer celebration, this easy side dish complements any party platter.

MEXICAN STREET CORN CHICKEN PASTA SALAD

The dressing comes together with softened cream cheese, sour cream, avocado oil, garlic, and fresh chives for a smooth and tangy base that coats every spoonful. To make the salad, fresh corn is brushed with avocado oil, grilled until lightly charred, and sliced off the cob for that classic Mexican street corn flavor.

The grilled corn is then tossed with baby spinach, shredded chicken, cooked bowtie pasta, black beans, cilantro, red onion, and crumbled queso fresco cheese.

Once everything is combined, the creamy dressing is mixed in for the perfect balance of savory flavors. This Mexican street corn pasta salad recipe is amazing for Cinco de Mayo, summer dinners, meal prep, potlucks, BBQs, and high-protein lunches.

Find my expert tips on how to make a homemade Mexican street corn chicken pasta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Mexican Street Corn Chicken Pasta Salad Recipe:

• Elote & Tex-Mex Flavors: Inspired by classic elote, this Mexican Street Corn Pasta Salad delivers smoky, creamy, and zesty flavors in one dish.
• Hearty & Filling: Includes diced chicken (rotisserie chicken works great) for an easy protein boost, and the black beans add extra fiber and plant-based protein.
• Great For Any Occasion: Serve it at BBQs, taco bars, and Cinco de Mayo celebrations. Works as both a main dish pasta salad or a flavorful side dish.
• Make-Ahead-Friendly: Salad ingredients can be prepped in advance and stored in the fridge.

Ingredients

Dressing

• 3 ounces cream cheese, softened
• 1/4 cup sour cream
• 2 Tablespoons avocado oil
• 2 cloves garlic, finely minced
• 1 Tablespoon chopped fresh chives
• Kosher salt and black pepper, to taste

Mexican Street Corn Chicken Pasta Salad

• 2 to 3 ears of corn
• 2 teaspoons avocado oil
• Salt, to taste
• 1 1/2 cups baby spinach
• 2 cups cooked, diced or shredded chicken (a rotisserie chicken works great for this)
• 3 cups cooked bowtie pasta noodles
• ½ cup black beans
• 1 bunch cilantro, chopped
• ½ red onion, thinly sliced
• ½ cup crumbled queso fresco cheese
• 1 avocado, sliced (optional)

Instructions

For The Dressing

In a small bowl, whisk together dressing ingredients. Cover and set aside.

For the Corn

Lightly brush the corn with avocado oil and season with salt to taste. Grill over medium-high heat for 8 to 10 minutes, turning occasionally, until the kernels start to char. Let cool slightly, then use a knife to slice the kernels off the cob.

For The Mexican Street Corn Chicken Pasta Salad

In a large bowl, add the baby spinach, chicken, pasta, grilled corn, black beans, cilantro, onions, cheese, and avocado (if using).

Gently toss to combine.

Pour the dressing over the top and toss again to combine.

Serve immediately and enjoy!

Notes

If you’d like to make this in advance, mix the salad ingredients together, cover, and refrigerate. Store the dressing separately in the fridge as well, then toss everything together right before serving.

Servings

Serves 8 as a side dish OR 4 as a main dish.

Storage

To store this Mexican street corn pasta salad, place leftovers in an airtight container and refrigerate for up to 3 days. For best results, store the dressing separately from the salad ingredients to prevent the pasta and vegetables from becoming soggy. If already mixed, give the salad a good stir before serving and add a small splash of sour cream, lime juice, or a little extra dressing to refresh the creaminess. 

Holly’s Tips for The Best Mexican Street Corn Chicken Pasta Salad:

• For Classic Elote Flavor: Grill the corn over medium-high heat until lightly charred to bring out that authentic street corn smokiness.
• Use Rotisserie Chicken For Easy Prep: Shredded rotisserie chicken saves time and adds extra flavor to this Mexican street corn pasta salad. For best results, lightly season the chicken with salt, pepper, and a squeeze of lime before mixing.
• Cook Bowtie Pasta al Dente: Cook bowtie pasta just until al dente so it holds its shape and doesn’t become mushy when mixed with dressing. Rinse lightly with cool water after cooking to stop the cooking process and prevent sticking.
• For Extra Creamy Dressing: Ensure cream cheese is fully softened before whisking for a smooth, lump-free dressing.
• Toss Pasta Salad Gently: Fold ingredients together carefully to avoid breaking the pasta, avocado, and chicken.
• Make It Your Own: Add jalapeños for heat, cooked steak instead of chicken, or extra black beans for more protein and fiber. You can also skip the meat for a vegetarian version or replace it with more grilled vegetables!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Fiesta Chicken Pasta Salad.

Wanting something different? Make my BBQ Ranch Chicken Pasta Salad.

Looking for more Mexican-style dishes? Here are some of my favorites: Mexican Street Corn Dip, Mexican Street Tacos, Mexican Rice, and Tex-Mex Chicken Chopped Salad.

Have you made this Mexican Street Corn Chicken Pasta Salad recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MexicanStreetCornChickenPastaSalad #LifeInTheLofthous

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Mexican Street Corn Chicken Pasta Salad

This salad is loaded with tender chicken, grilled corn, pasta, veggies, and tossed in a creamy dressing for a delicious, flavor-packed dinner or summer side dish!

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Ingredients

Dressing

• 3 ounces cream cheese softened
• ¼ cup sour cream
• 2 Tablespoons avocado oil
• 2 cloves garlic finely minced
• 1 Tablespoon chopped fresh chives
• Kosher salt and black pepper to taste

Mexican Street Corn Chicken Pasta Salad

• 2 to 3 ears corn
• 2 teaspoons avocado oil
• salt to taste
• 1 ½ cups baby spinach
• 2 cups cooked, diced, or shredded chicken (A rotisserie chicken works great for this)
• 3 cups cooked bowtie pasta noodles
• ½ cup black beans
• 1 bunch cilantro chopped
• ½ red onion thinly sliced
• ½ cup crumbled queso fresco cheese
• 1 avocado, sliced (optional)

Instructions

For The Dressing

• In a small bowl, whisk together dressing ingredients. Cover and set aside.
• Lightly brush the corn with avocado oil and season with salt to taste. Grill over medium-high heat for 8 to 10 minutes, turning occasionally, until the kernels start to char. Let cool slightly, then use a knife to slice the kernels off the cob.

For The Mexican Street Corn Chicken Pasta Salad

• In a large bowl, add the baby spinach, chicken, pasta, grilled corn, black beans, cilantro, onions, cheese, and avocado, if using. Gently toss to combine.
• Pour the dressing over the top and toss again to combine. Serve immediately and enjoy!

Notes

• If you’d like to make this in advance, mix the salad ingredients together, cover, and refrigerate. Store the dressing separately in the fridge as well, then toss everything together right before serving.

The post Mexican Street Corn Chicken Pasta Salad appeared first on Life In The Lofthouse.

I remember first eating this salad at Emma’s baby shower over 18 years ago. We served it with Pizza Factory breadsticks, cookies, and a Crystal Light/Sprite drink. It was so good, and has been a favorite recipe of mine ever since. This homemade Chicken Caesar Pasta Salad features seasoned chicken, rotini pasta, crisp croutons, and juicy tomatoes, all tossed in a creamy, flavorful homemade Caesar dressing, over a bed of romaine lettuce. It’s healthy, fresh, and crunchy, making it the perfect dish to serve in the spring and summer.

CHICKEN CAESAR PASTA SALAD

For this pasta salad recipe, I like to cook two chicken breasts in a skillet and season them with a little lemon-pepper. It gives the salad extra flavor, and I highly recommend you try it! I chop up the chicken and add them to the salad. You could always use a rotisserie chicken to save time. You can also use store-bought Caesar salad dressing to make things easier. My favorite brand is Brianna’s. Serve chilled for a refreshing meal, perfect for lunch, dinner, potlucks, or picnics. Top with extra Parmesan and freshly cracked black pepper for an extra boost of flavor. 

Find my expert tips on how to make homemade chicken Caesar pasta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Chicken Caesar Pasta Salad Recipe:

• Fresh & Flavorful: Tender grilled chicken, crisp romaine lettuce, juicy cherry tomatoes, and seasoned croutons combine with rotini pasta for a perfectly balanced dish.
• Creamy Homemade Dressing: The rich, tangy Caesar dressing made with mayonnaise, Parmesan, lemon, and garlic elevates every bite.
• Quick & Convenient: With pre-cooked chicken and easy-to-whisk dressing, this pasta salad comes together in minutes, yet tastes like a restaurant-quality dish.

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced (I like to season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried, then chopped)
• 1 cup cherry tomatoes, sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic, minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

Cook pasta in a large pot of water until al dente. Drain water, then rinse noodles under cold water to let cool.

In a large serving bowl, combine cooked chicken, tomatoes, and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons, and as much or as little Caesar dressing as you prefer to the bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

Whisk together all of the dressing ingredients. Cover and chill in the fridge until ready to use.

Servings

Serves 6.

Storage 

Store leftovers in an airtight container; the pasta, chicken, and dressing can last in the fridge for 3 days. Add lettuce and croutons right before serving for maximum freshness.

Holly’s Tips for The Best Chicken Caesar Pasta Salad Recipe:

• Use Grilled or Roasted Chicken: Grilling or roasting your chicken beforehand adds a smoky, savory depth that enhances the salad’s overall taste.
• Cook Pasta Al Dente: Slightly firm pasta holds up better in salads and prevents a mushy texture after chilling.
• Chill Ingredients Before Serving: Keep the pasta, chicken, and lettuce chilled to ensure a refreshing, crisp salad.
• Add Croutons Last: Toss croutons in just before serving to keep them crunchy and prevent sogginess.
• Make It Your Own: You can control how much dressing you add and swap ingredients to your liking, making it perfect for meal prep, potlucks, or family lunches. If you’re short on time, feel free to use store-bought Caesar salad dressing. Either way, you will still get a delicious pasta salad.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Chicken Pesto Pasta Salad.

Looking for something a little different? Try this amazing Chicken Strawberry Pasta Salad.

Wanting a meatless option? Serve these: California Pasta Salad and Tri-Color Pasta Salad.

Can’t get enough of pasta salad? Don’t miss out on these highly-rated recipes: BBQ Ranch Chicken Pasta Salad, Teriyaki Chicken Pasta Salad, and Pepperoni Pizza Pasta Salad.

Have you made this Chicken Caesar Pasta Salad recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenCaesarPastaSalad #LifeInTheLofthouse

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Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad is filled with grilled chicken, rotini pasta, croutons and tomatoes over a bed of romaine lettuce. The homemade creamy Caesar dressing packs it full of flavor!

Prep Time 30 minutes minutes

Servings 6

Author Holly

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced ( I season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried then chopped)
• 1 cup cherry tomatoes sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

• Cook pasta in a large pot of water until al dente. Drain water then rinse noodles under cold water to let cool.
• In a large serving bowl, combine cooked chicken, tomatoes and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons and as much or little Caesar dressing you prefer to bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

• Whisk together all of the dressing ingredients. Cover and chill in fridge until ready to use.

Notes

Nutrition Info for salad: 1 serving = 396 calories / 11 fat / 51 carbs / 31 protein

Nutrition Info for dressing: 2 Tablespoons = 81 calories / 8 fat / 1 carb / 3 protein

The post Chicken Caesar Pasta Salad appeared first on Life In The Lofthouse.

This Teriyaki Chicken Pasta Salad is not your average pasta salad. It’s the kind of dish that sneaks into your weekly rotation because it hits all the marks: flavor, texture, nutrition, and flexibility! If you find yourself staring at a box of pasta and wondering how you can make it more exciting, save this recipe! This recipe passed the taste test with my whole family, and I love how easy it is to prepare. You truly can’t go wrong with bringing this dish to your next barbecue or potluck. It has a little bit of something for everyone!

Teriyaki Chicken Pasta Salad is great for those busy weeknights, summer barbeques, and a quick meal prep. It’s loaded with veggies and protein, making it a well-balanced meal the whole family can enjoy warm or chilled. Whether you’re a busy mom packing lunches, packing for a picnic, or looking for a fresh take on classic pasta salad, this dish delivers in every spoonful. It’s family-friendly, and ready to go in 30 minutes when you’re prepared! 

TERIYAKI CHICKEN PASTA SALAD

What makes this recipe stand out? For starters, the peanuts, dried cranberries (craisins), and mandarin oranges come together to deliver both a satisfying crunch and sweetness. And the star of this dish? The teriyaki dressing! It brings a perfect sweet-meets-savory flavor and ties the whole dish together.

The secret to making any pasta salad more satisfying and well-balanced is adding a good source of protein and this recipe delivers with juicy chicken breast. The savory-sweet flavor of the chicken pairs well with the al dente pasta and veggies, turning a simple side dish into a filling, protein-packed meal.

One of the best things about pasta salad is how easy it is to customize and this Teriyaki Chicken Pasta Salad is no exception. It’s flexible and allows you to use what’s in your pantry. This recipe is proof that a simple idea can turn into something really special for lunch, dinner, or anytime in between.

Teriyaki Dressing

• 6 Tablespoons teriyaki sauce
• ¼ cup vegetable oil
• 3 Tablespoons rice wine vinegar
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon minced garlic

Pasta Salad

• 12 ounces farfalle (bowtie) pasta
• 4 cups baby spinach leaves
• 2 cups diced cooked chicken
• ½ cup honey roasted peanuts
• ½ cup craisins (dried cranberries)
• 1 can (15 ounces) mandarin oranges, drained
• ⅓ cup fresh cilantro, chopped
• ¼ cup green onions, chopped

Instructions

Teriyaki Dressing

Pour the teriyaki sauce, vegetable oil, rice wine vinegar, sugar, and garlic together in a small bowl. Whisk well to combine. Cover and store in the fridge.

Meanwhile, bring a large pot of salted water to a rolling boil. Cook the bowtie pasta in the boiling water until al dente, according to package directions.

Drain pasta in a strainer. Rinse under cold water to cool pasta down. Shake off excess water and set aside to cool completely.

Add the cooled pasta to a large serving bowl. Add baby spinach, cooked chicken, peanuts, craisins, mandarin oranges, cilantro and green onion. Toss to combine. Drizzle with desired amount of dressing and gently toss again to coat evenly. Serve and enjoy!

Holly’s Tips for the Perfect Teriyaki Chicken Pasta Salad

1. Choose your pasta shape wisely! I recommend pastas such as bowtie (farfalle), rotini, or orecchiette because they cling to sauce and provide texture. Be sure to cook the pasta just until al dente. Avoid over-cooking the pasta as it will be mushy in the salad.

2. Teriyaki sauce: there are a lot of store bought, bottled teriyaki sauces out there. My recommendation is to use one that is thick and that you like the flavor of. I personally love the Yoshida’s Original Gourmet Teriyaki Sauce. It’s thick and perfect for this recipe!

• Use precooked chicken: a rotisserie chicken or leftover grilled chicken works great for this recipe! This makes the salad much quicker to make.

Storing and Reheating

Place any leftover pasta in an airtight container and store in the refrigerator. Enjoy within 3 days. Enjoy again cold, or reheat only the chicken and pasta in the microwave for 20 seconds or so. (I prefer to eat it cold!)

Serving Suggestions

This recipe yields 8 servings. It can be easily doubled or tripled to feed larger crowds.

Similar Recipes

Looking for something similar? My Mandarin Orange and Spinach Pasta Salad hits the spot with its fresh, vibrant flavors.

Looking for the ultimate teriyaki chicken recipe? A great place to start is my highly rated 5 star Baked Teriyaki Glazed Chicken.

Craving something simpler? You can’t go wrong with classics like my Asian Pasta Salad.

Another classic dish that never goes out of style. My Tri Color Pasta Salad doesn’t disappoint when it comes to satisfying those cold pasta cravings.

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Teriyaki Chicken Pasta Salad

Teriyaki Chicken Pasta Salad is loaded with juicy chicken, bowtie pasta, baby spinach, and the sweet burst of craisins and mandarin oranges. It’s all tossed together in an amazing teriyaki dressing!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Ingredients

Teriyaki Dressing

• 6 Tablespoons teriyaki sauce
• 1/4 cup vegetable oil
• 3 Tablespoons rice wine vinegar
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon minced garlic

Pasta Salad

• 12 ounces farfalle (bowtie) pasta
• 4 cups baby spinach leaves
• 2 cups diced cooked chicken
• 1/2 cup honey roasted peanuts
• 1/2 cup dried cranberries (craisins)
• 1 can (15 ounces) mandarin oranges drained
• 1/3 cup fresh cilantro chopped
• 1/4 cup green onions chopped

Instructions

Teriyaki Dressing

• Pour the teriyaki sauce, vegetable oil, rice wine vinegar, sugar, and garlic together in a small bowl. Whisk well to combine. Cover and store in the fridge.
• Meanwhile, bring a large pot of salted water to a rolling boil. Cook the bowtie pasta in the boiling water until al dente, according to package directions.
• Drain pasta in a strainer. Rinse under cold water to cool pasta down. Shake off excess water and set aside to cool completely.
• Add the cooled pasta to a large serving bowl. Add baby spinach, cooked chicken, peanuts, craisins, mandarin oranges, cilantro and green onion. Toss to combine. Drizzle with desired amount of dressing and gently toss again to coat evenly. Serve and enjoy!

The post Teriyaki Chicken Pasta Salad appeared first on Life In The Lofthouse.

I’m taking things up a notch with this King Ranch Mac and Cheese! This hearty meal is loaded with plenty of pasta, tons of melted cheese, tender chicken, and more. It always makes my kids very happy when I serve this. It makes me happy too, because these are some of my favorite components to a satisfying meal. You’ll love everything that goes into this dish. It brings in so much flavor to the table that everyone will devour it! 

KING RANCH MAC AND CHEESE

Now when it comes to mac and cheese, I like to consider myself a professional. It’s one of my favorite foods, no matter the shape, size, or cheese that it comes with. I don’t care if it comes out of the box, or is made from scratch, I’ll eat it. This recipe is packed with everything you love about the classic but with so much more!

Tender al dente elbow pasta is cooked then mixed with two kinds of cheeses! Shredded cheddar cheese and creamy Velveeta. This combination is the essence of this dish. Cooked chicken goes in to make sure each bite is packed with protein for both kids and adults, and we aren’t going to stop there! Diced white onion, sour cream, cream of chicken soup, Rotel, and spices are all added to take it to the next level.

INGREDIENTS

• 8 ounces elbow pasta
• 1 can (10 ounces) Rotel tomatoes, undrained
• 1/4 cup white onion, chopped very fine
• 8 ounces Velveeta cheese
• 1-pound cooked chicken, cubed or shredded
• 1 can (10.75 ounces) cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 ½ cups shredded cheddar cheese

COOKING INSTRUCTIONS

Preheat the oven to 350 degrees F. In a large pot of water, boil noodles according to package directions. Drain water. Set aside.

In a medium saucepan, add Rotel tomatoes, chopped onion and Velveeta cheese. Cook over medium-high heat, stirring constantly until the cheese is melted.

In a large bowl, add cooked chicken, cream of chicken soup, sour cream, chili powder, and cumin. Mix to combine. Slowly add in melted Velveeta mixture, and the cooked noodles. Stir to combine.

Pour mixture into a 7×11-inch baking dish. Spread out evenly. Top evenly with shredded cheddar cheese. Bake, uncovered, for 25 to 30 minutes, or until hot and bubbly.

SERVINGS

You can easily get 6 servings out of this wonderful recipe.

STORING

Place any leftovers in a glass container with a lid and store in the fridge for up to 4 days.

ADDITONS

If you are looking to amplify this dish even more, try adding crumbled bacon over the top just as the dish is finishing. It will blow your mind at how much flavor it adds to the dish. If you want to really make this a 5-star presentation just add a little minced parsley over the top after it’s finished baking for add a pop of color.

PASTA OPTIONS

You can use whatever pasta you desire, but I recommend staying with a shorter noodle like penne, rigatoni, macaroni, ziti, Farfalle, or orecchiette. You can also sub for a gluten free noodle if you’d like!

THE HOMEMADE TOUCH

If you really want to pour all of your love into this dish, then make sure to use my recipe for Homemade Condensed Cream of Chicken Soup. You can make it ahead of time and store or make and use it on the same day. This will just add that extra layer of love that is undeniable when you have a good homemade mac and cheese.

VEGETARIAN OPTION

Do you have a picky eater in the family? I am sure that you have at least one of the kids, or parents, that doesn’t eat meat at all. Don’t throw this recipe to the side because it can still serve you. It is so easy to omit the chicken if need be. If you choose to do so, I recommend adding more cheese to the dish. If you still want to get a little bit of protein with this meal you can substitute a can of beans. Black beans, pinto beans, or red beans would be a great substitution.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAVORITES!

Skillet Creamy Mac and Cheese – You don’t need your oven to make an incredible, gooey homemade mac and cheese. This recipe is stovetop ready!

Baked Penne – Tender al dente penne noodles are baked in a large pan with tons of shredded cheese, red tomato sauce, and crumbled ground beef.

Chicken Ranch Pasta Bake – A large baking dish is overflowing with pasta noodles, a creamy ranch sauce, and tons of chicken.

Red and White Pasta – My kids favorite pasta dish! A filling meal with penne noodles baked with both red and white pasta sauce. The best of both worlds!

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King Ranch Mac and Cheese

King Ranch Mac and Cheese is packed with chicken, diced tomatoes, green chilies, lots of cheese, and more. It’s simple to make and will bring pure comfort to your dinner table!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Author Holly

Ingredients

• 8 ounces elbow pasta
• 1 can (10 ounces) Rotel tomatoes undrained
• 1/4 cup white onion chopped very fine
• 8 ounces Velveeta cheese
• 1 pound cooked chicken cubed or shredded
• 1 can (10.75 ounces) cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1½ cups shredded cheddar cheese

Instructions

• Preheat oven to 350 degrees F. In a large pot of water, boil noodles according to package directions. Drain water. Set aside.
• In a medium saucepan, add Rotel tomatoes, chopped onion and Velveeta cheese. Cook over medium-high heat, stirring constantly until cheese is melted.
• In a large bowl, add cooked chicken, cream of chicken soup, sour cream, chili powder, and cumin. Mix to combine. Slowly add in melted Velveeta mixture, and the cooked noodles. Stir to combine.
• Pour mixture into a 9×13 baking dish. Spread out evenly. Top with shredded cheddar cheese. Bake, uncovered, for 25 to 30 minutes, or until hot and bubbly.

The post King Ranch Mac and Cheese appeared first on Life In The Lofthouse.

My BBQ Ranch Chicken Pasta Salad is the perfect addition to any BBQ, cookout, or picnic. Tangy BBQ sauce combined with creamy ranch dressing creates a mouthwatering harmony that tantalizes the taste buds. Each bite is an explosion of flavor, making it an unforgettable dish. This recipe is not only delicious but it’s also easy to prepare, making it a go-to recipe for busy summer days. With just a few simple steps and common ingredients, you can whip up a batch in no time. Whether you’re feeding a crowd or just your family, this pasta salad is sure to be a hit.

BBQ RANCH CHICKEN PASTA SALAD

Start by cooking the pasta in a large pot of boiling water according to the package directions. Once the pasta is al dente, drain it and rinse under cold water to stop the cooking process and to cool it down. In a separate bowl, combine the BBQ sauce, ranch dressing, and sour cream. Whisk until smooth and well-blended. This sauce brings together the tangy, smoky flavor of BBQ with the creamy, herby taste of ranch, creating a perfect harmony that coats the pasta beautifully.

Pour the sauce over the cooled pasta and gently toss to coat. Add the cooked chicken, black beans, corn, tomatoes, red onion, cheese, and chopped fresh cilantro. Gently toss to combine it all. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. When ready to serve, give it a quick stir and garnish with extra cilantro if desired. This salad can be made a day in advance, making it an ideal dish for entertaining.

INGREDIENTS

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn, drained
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

INSTRUCTIONS

Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.

In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.

Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

CHILL BEFORE SERVING

Allowing the pasta salad to chill in the refrigerator before serving helps the flavors to meld together and enhances the overall taste. This also makes it a convenient dish to prepare ahead of time. Just give it a quick stir before serving to refresh the flavors.

PROPER STORAGE

If you have any leftovers, store them in an airtight container in the refrigerator. The salad will keep for up to three days, making it perfect for meal prep or enjoying over a few days. If the salad looks a little dry after sitting in the fridge, simply stir in a bit more BBQ sauce or ranch dressing to revive it.

VERY VERSATILE

You can easily customize the ingredients to suit your tastes or what you have on hand. For a spicier kick, add some diced jalapeños or a sprinkle of chili powder. If you’re looking to make it even heartier, toss in some cooked bacon bits or avocado chunks. The possibilities are endless, allowing you to adapt the recipe to fit any occasion or preference. Feel free to get creative with this recipe. Add your favorite veggies, swap out the cheddar for another type of cheese, or adjust the amount of BBQ sauce and ranch dressing to suit your taste. The goal is to make a pasta salad that you and your family will love.

COMBINE WITH THE OUTDOORS

This pasta salad is a star at BBQs, cookouts, and picnics. It’s easy to transport, doesn’t require reheating, and can be served straight from the cooler. The combination of BBQ sauce and ranch dressing is a crowd-pleaser that appeals to both kids and adults. Plus, it pairs wonderfully with other summer staples like grilled meats, corn on the cob, and fresh fruit.

QUICK AND EASY TO PREPARE

During the busy summer months, having a go-to recipe that’s quick and easy to prepare is invaluable. This can be whipped up in no time, especially if you use pre-cooked chicken. It’s a convenient option for those last-minute invites to potlucks or when you need to feed a hungry crowd without spending hours in the kitchen.

FLAVORFUL AND NUTRITIOUS

This salad is not only delicious but also packed with nutritious ingredients. The black beans and corn add fiber and vitamins, while the chicken provides a good source of protein. Using a combination of BBQ sauce, ranch dressing, and sour cream keeps the dish creamy and flavorful without being overly heavy. You can also use whole grain pasta for an extra boost of nutrition.

PASTA OPTIONS

The type of pasta you use can make a big difference in the overall texture and flavor of the salad. Small shapes like rotini, penne, or elbow macaroni work best because they hold the sauce well and are easy to eat. Make sure to cook the pasta until al dente and rinse it under cold water immediately after draining to keep it from becoming too soft/ mushy.

ENJOY THIS RECIPE? HERE IS A FEW MORE PERFECT PASTA SALADS!

Strawberry Chicken and Spinach Pasta Salad – This is one of the freshest recipes on my blog! Crisp spinach, fresh strawberries, and tender noodles.

Chicken Caesar Pasta Salad – One of the best salads is elevated with the addition of al dente pasta noodles for a more satisfying dish!

Fiesta Chicken Pasta Salad – This fresh side dish is loaded with southwest flavors and ingredients sure to spice up any BBQ you have coming up.

BLT Pasta Salad – One of America’s best sandwiches are turned into one of the World’s best pasta salads! Bacon, lettuce, tomato, pasta, and Ranch dressing.

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BBQ Ranch Chicken Pasta Salad

BBQ Ranch Chicken Pasta Salad is the ultimate summer side dish. This flavorful salad is packed with BBQ chicken, creamy ranch dressing, corn, tomatoes, cheese, and more!

Servings 8

Ingredients

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans rinsed and drained
• 1 cup corn drained
• 1 cup cherry tomatoes halved
• 1/2 small red onion finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

Instructions

• Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.
• In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.
• Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

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There’s a reason Baked Mac and Cheese has stood the test of time. It’s a comfort food loved by all ages. Few recipes are as universally comforting or as guaranteed to please even the pickiest eaters. This homemade version takes everything you love about classic macaroni and cheese and elevates it with rich flavor, creamy texture, and pure nostalgia. One bite will take you straight back to childhood while creating new memories for your own family. This homemade mac and cheese tastes even better the next day, making it perfect for meal prep and delicious leftovers.

BAKED MAC AND CHEESE

This is not your average boxed mac and cheese. This recipe transforms simple macaroni into a truly decadent, homemade baked macaroni and cheese that’s perfect for weeknights, holidays, and potlucks. Tender pasta is coated in a silky cheese sauce made with sharp cheddar, cream cheese, and just the right seasonings to bring everything together. It’s surprisingly easy; no fancy skills required! All you need is patience, a whisk, and plenty of gooey cheese. This baked version delivers the creamy, cheesy goodness everyone craves and is sure to become your new go-to mac and cheese recipe.

Find my expert tips on how to make baked mac and cheese from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Baked Mac and Cheese Recipe:

• Creamy & Cheesy: This baked mac and cheese combines Velveeta, cream cheese, and sharp cheddar for a rich, velvety sauce. Every bite is perfectly cheesy and indulgent.
• Easy to Make: With simple ingredients like macaroni, milk, and cheese, this recipe comes together quickly. The stovetop-to-oven method ensures the cheese sauce coats every noodle evenly without extra fuss.
• Deliciously Baked: Baking the mac and cheese gives it a golden, bubbly top that’s irresistible. The slightly crisped edges contrast perfectly with the creamy interior for the ultimate comfort dish.
• Family-Friendly Comfort Food: Kids and adults alike will love this classic side or main dish. It’s ideal for weeknight dinners, potlucks, family parties, and kids’ birthday parties.

Ingredients

• 1 pound macaroni
• Butter
• Flour
• Milk
• Velveeta cheese
• Cream cheese
• Salt
• Pepper
• Sharp cheddar cheese

Instructions

Begin by preheating the oven to 350 degrees F. Cook macaroni according to the directions on the package. When noodles are al dente, drain them from the water then spread out evenly in a greased 9×13-inch baking dish.

Meanwhile, in a large pot, melt butter over medium heat. Add flour to the pot and whisk for 1 minute. Slowly whisk in milk; bring to a boil. Reduce heat to medium-low and add cream cheese and Velveeta cheese. Stir until smooth.

Remove from heat and stir in 2 cups sharp cheddar. Pour cheese mixture all over the cooked macaroni in the pan. Gently toss to cover the macaroni. Sprinkle the top evenly with the remaining cheese.

Bake, uncovered, for 25 to 30 minutes or until hot, bubbly and the cheese on top is all melted. Carefully remove from the oven and let it stand 10 minutes before serving.

Servings

This recipe yields about 8 servings per pan. Let that come with a disclaimer though. This is such a rich, cheesy, indulgent recipe that you may be able to get more servings out of one pan depending on how you serve it. If this is the main course for dinner then 6 to 8 servings is the standard. If making this as a side dish you can stretch that to 12 servings per pan.

Storage and Reheating

This recipe tastes even better the next day! Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 2 months. To reheat, warm it in a 350°F oven for 20-25 minutes in a baking dish (this saves on the mess and keeps everything together). Reheat for longer if frozen, adding a splash of milk if needed. Individual portions can be microwaved in 30-45 second intervals, stirring in between. For best results when reheating from frozen, thaw in the fridge overnight.

Holly’s Tips for The Best Baked Macaroni and Cheese:

• Cook Pasta Until Al Dente: Slightly undercooked macaroni holds up better when baked and keeps your mac and cheese from turning mushy.
• Shred Your Own Cheddar: Freshly grated cheese melts smoothly. It creates a creamier sauce than pre-shredded cheese, which contains anti-caking agents.
• Whisk the Roux Properly: Cook the butter and flour mixture for a full minute to remove any raw flour taste and ensure a perfectly thickened cheese sauce.
• Add Milk Slowly: Pour the milk in gradually while whisking to prevent lumps and achieve a silky, smooth sauce.
• Room Temperature Is Best: Soften the cream cheese melts seamlessly into the sauce, giving your baked mac and cheese the best texture.
• Rest Before Serving: Let the baked mac and cheese sit for 10 minutes after coming out of the oven; this helps it set.
• Make It Your Own: To make it extra cheesy, use freshly shredded cheddar, stick to whole or 2% milk, and avoid over-baking. Letting the mac and cheese rest for 10 minutes helps the sauce thicken into the perfect creamy texture.
• Bake Uncovered: Keeping the dish uncovered helps the top get perfectly melted, bubbly, and slightly browned for the best finish.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Skillet Creamy Macaroni and Cheese and King Ranch Mac and Cheese next.

Searching for more pasta recipes? My Cheesy Lasagna Rolls Ups feature delicious lasagna noodles rolled up with tomato sauce, beef, and mozzarella cheese.

Looking for something different? My Slow Cooker Sausage and Cheese Tortellini features tender sausage mixed with cheese-filled tortellini in a creamy sauce.

Wanting something more hearty? My Broccoli Cheese Casserole contains layers of broccoli florets baked with melted cheddar that creates a great side dish for all dinners.

Have you made this Baked Mac and Cheese recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BakedMacandCheese #MacaroniRecipes #LifeInTheLofthouse

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Baked Mac and Cheese

Baked Mac and Cheese is comfort food at its finest. Tender macaroni is tossed in a homemade cheese sauce that everyone will love!

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 1 pound (16 ounces) macaroni noodles
• 1/4 cup salted butter
• 2 Tablespoons all-purpose flour
• 3 cups milk (I use 2%)
• 16 ounces Velveeta cheese cut in 1-inch cubes
• 6 ounces cream cheese softened
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups grated sharp cheddar cheese divided

Instructions

• Begin by preheating the oven to 350 degrees F. Cook macaroni according to the directions on the package. When noodles are al dente, drain water then spread out evenly in a greased 9×13-inch baking dish.
• Meanwhile, in a large pot, melt butter over medium heat. Sprinkle flour over the melted butter and whisk for 1 minute. Slowly whisk in milk; bring to a boil. Reduce heat to medium-low and add Velveeta cheese and cream cheese. Stir until smooth.
• Remove from heat and stir in 1 cup of the sharp cheddar cheese. Pour cheese mixture all over the cooked macaroni in the pan. Gently toss to coat the macaroni. Sprinkle the top evenly with the remaining cheese.
• Bake, uncovered, for 25 to 30 minutes or until hot, bubbly and the cheese on top is all melted. Carefully remove from the oven and let it stand 10 minutes before serving. Enjoy!

Notes

Nutrition Info: 1 serving = 652 calories / 39 fat / 55 carbs / 29 protein

8 servings total. 

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Cooking is one of my love languages, so I always put my soul into every recipe. This Tri Color Pasta Salad is no exception. It is my favorite summer side dish that is filled with so much flavor. You will find it at most of our backyard barbecues a long with all of our other favorites!

TRI COLOR PASTA SALAD

Colorful rotini pasta is the base for the dish. No need to buy three separate bags of pasta. You’ll be able to get all the color that you need from one box of store bought Tri-Color rotini pasta. This trio is mixed with diced red onions, tomatoes, black olives and parmesan cheese. It’s then tossed together with a creamy Caesar dressing. It is so full of flavor and color!

INGREDIENTS

• 1 box (12 ounces) Tri -Color Rotini pasta
• 2/3 cup creamy Caesar dressing
• 4 Tablespoons basil pesto
• 3 Roma tomatoes diced
• 1 small can sliced black olives, drained and rinsed
• 1/4 cup red onion finely diced
• 3/4 cup freshly grated Parmesan cheese
• 5 basil leaves, cut into strips
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

INSTRUCTIONS

There is a lot of delicious things going on in this salad, but I promise it is quite easy to assemble. First begin by boiling your pasta to a perfect al dente (more on that later). Once your pasta is finished cooking, drain the water, and add in your creamy Caesar dressing while still warm. Toss together all the remaining ingredients into a large bowl with the noodles. Cover and place in the fridge to chill. Once your pasta salad is cooled it is ready to serve!

COOKING THE PASTA TO AL DENTE

The words ‘al dente’ may sound intimidating, but I promise you that it is not! Al dente translates to “to the tooth.” This means that there should be a little bite to the noodle when you eat the pasta. For those of us who need another way of hearing it, this means to not overcook your pasta! Salt your water as it begins to boil and before you add the pasta. Let it boil for a couple of minutes and then take out one noodle to test. If the noodle is mostly cooked through with a little bite in the center, then it is done!

MAKE AHEAD!

This is such a great recipe to prepare then let sit in the fridge before serving. All the flavors start to meld together and, honestly, it gets better over time. If you are preparing for the next day, I suggest adding a little bit creamier Caesar dressing to toss into the salad right before serving. This will ensure that the creamy texture of the salad holds up. Nobody likes a dry pasta salad.

STORING

Keep it covered and refrigerated and you’ll be able to enjoy servings of this fabulous side for up to 5 days! I would be surprised if it lasted that long, because I guarantee you’ll be snacking on it constantly as it sits in your fridge. 

THE BEST SUMMER SIDE DISH!

Tri Color Pasta Salad is the perfect thing to make for that Saturday afternoon picnic you’ve been planning. Load up the basket with some plates and utensils and all you need is a shady tree. If you have family BBQ coming up this is a great side to serve that most everyone will love.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE PICNIC RECIPES!

Club Croissants – Perfect sandwiches with bacon, turkey, ham, tomato, and lettuce on a buttery flakey croissant.

BLT Pasta Salad – Tender bowtie pasta with bacon, romaine lettuce, and cherry tomatoes in a creamy ranch dressing.

Chicken Pesto Pasta Salad – Tender penne noodles with chicken breast, tomatoes, and spinach in a creamy pesto sauce.

Summer Fruit Salad – Fresh fruit that is tossed together with a sweet dressing. This is a light and flavorful side dish.

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Tri Color Pasta Salad

Tri Color Pasta Salad is filled with rotini pasta, fresh veggies, Parmesan cheese and tossed in a creamy Caesar dressing and basil pesto. It is one flavor-packed dish!

Prep Time 4 hours hours

Total Time 4 hours hours

Servings 6

Author Life in the Lofthouse

Ingredients

• 1 box (12 ounces) tri-color Rotini pasta
• 2/3 cup creamy Caesar dressing
• 4 Tablespoons basil pesto
• 3 Roma tomatoes diced
• 1 small can sliced black olives drained and rinsed
• 1/4 cup red onion finely diced
• 3/4 cup Parmesan cheese freshly grated
• 5 basil leaves cut into strips
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

• Cook the pasta in a large pot of water until al dente. Drain water and place cooked pasta in a large bowl.
• Toss the warm noodles with the creamy Caesar dressing. Add the rest of the ingredients and toss to combine.
• Cover bowl and refrigerate at least 4 hours before serving.

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When I think of summer I think of barbecues, pool parties and potlucks! I am definitely ready for some sunshine and long summer days. I love any excuse to invite friends over to the house, and now that we have our pool, it means lots of barbecues and get togethers coming our way!

This Mandarin Orange and Spinach Pasta Salad is one of my very favorite pasta salads ever. I love all the flavor from the teriyaki dressing, and the textures of all the goodies inside. The mandarin oranges, dried cranberries, and green onion are what make this salad so delicious, in my opinion. They give it all the wonderful flavor, and the easy teriyaki dressing you stir in just takes it to all kinds of amazing levels.

Whenever I make this pasta salad it goes fast, and I’m always asked for the recipe. I always give the original recipe I found from my cute friend Sarah’s blog High Heels and Grills. Hers has a few more additions that I leave out, but I’m sure they would appeal to others taste buds.

One more thing, this recipe I’m sharing to today makes plenty for my family of five. But if you need to serve to a larger crowd than I suggest doubling it!

MORE DELICIOUS PASTA SALADS YOU MAY LIKE:

Chicken Caesar Pasta Salad

Chicken Pesto Pasta Salad

California Pasta Salad

Poppy Seed Chicken and Grape Pasta Salad

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Mandarin Orange and Spinach Pasta Salad

Mandarin Orange and Spinach Pasta Salad is coated in a teriyaki dressing and tossed with oranges and craisins for an easy summer side dish.

Prep Time 2 hours hours

Servings 8

Ingredients

Teriyaki Dressing

• ½ cup vegetable oil
• ¾ cup Teriyaki sauce
• ⅓ cup white wine vinegar
• 3 Tablespoons granulated sugar
• ½ teaspoon salt
• ½ teaspoon pepper

Pasta Salad

• 8 ounces dried bow tie pasta
• 2 cans (11 ounces, each) mandarin oranges drained
• ⅓ cup craisins (dried cranberries)
• 2 green onions thinly sliced
• 2 Tablespoons toasted sesame seeds optional
• 1 bag (6 ounces) baby spinach leaves

Instructions

For The Teriyaki Dressing

• Add all of the teriyaki dressing ingredients to a medium bowl. Whisk until combined and the sugar is dissolved. Set aside.

For The Pasta Salad

• Cook pasta according to package directions. Drain. Rinse the cooked pasta with cold water then drain again.
• Place cooked pasta in a large bowl. Pour teriyaki dressing over the pasta. Gently toss to coat pasta in dressing. Cover with lid and place in fridge for at least 2 hours or up to 24 hours.
• When ready to serve add the mandarin oranges, craisins, green onions, sesame seeds (if using) and baby spinach. Toss gently to combine everything then serve immediately. Enjoy!

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Asian cuisine is one of my favorites to make in the kitchen. When I first began cooking and creating recipes, I was always slightly timid of Asian flavored cuisines. Each dish has layers of flavor that I thought would be hard to recreate. Does this sound familiar to you? If so, this Easy Thai Noodle recipe is the perfect start on your Asian cooking adventure. This meal is packed with outstanding flavors and textures, and it will be on your table in less than 30 minutes!

FLAVORFUL THAI NOODLES

This recipe calls for ingredients that are great investments for your pantry if they’re not already there. Sesame oil is infused with a nutty flavor that makes a little go a long way. Only 2 tablespoons and your tastebuds will be transported to your favorite Asian restaurant. It gives this dish a savory flavor that is unbeatable when paired with freshly minced garlic, soy sauce, honey, and red pepper flakes for a little touch of heat.

ADDING PROTEIN

Dinners that are versatile like Easy Thai Noodles are the best kind. I like to say ‘Dealer’s Choice’ with this dish. My family loves chicken with their noodles, and I am happy to provide it because I do too! If I am a little short on time to cook chicken when I get home, I’ll stop by the grocery store to pick up a rotisserie chicken to shred and add to the dish. For my vegetarian friends, all you need to do is follow the recipe for a veggie and vegan friendly dinner. For my meat lovers, try sautéing shrimp or beef to add for a different variation.

NOODLE OPTIONS

Another reason why I love making this meal is that you can use almost any style of pasta that is in your pantry. I recommend using a linguini pasta or a Pad Thai rice noodle, but there have been a few nights where all I had in my cupboard was spaghetti noodles and my kids still cleaned their plates! If you have someone in the family that’s gluten intolerant, try substituting a gluten free style noodle.

ENJOY THIS RECIPE?  HERE ARE A FEW MORE THAT WILL BE ON YOUR TABLE IN 30 MINUTES OR LESS!

Beef Burrito Skillet – Ground beef, corn, black beans, and cheese cooked together for a quick and flavorful meal.

Taco Noodle Skillet – Noodles cooked with chicken or beef in this delicious taco inspired skillet dish.

Asian Chicken Salad – Mandarin oranges, almonds, and pineapple tossed together with chicken and a poppyseed dressing.

Szechuan Chicken – Tender morsels of chicken and vegetables sauteed in a gourmet teriyaki sauce.

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Easy Thai Noodles

Easy Thai Noodles are fast to make and filled with authentic Asian flavor. This recipe is perfect for vegetarians and meat lovers alike.

Prep Time 25 minutes minutes

Servings 3

Author Holly

Ingredients

• 6 ounces linguini noodles
• 1 cup bagged coleslaw mix
• 1/2 cup shredded carrots
• 1/3 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/3 cup chopped honey roasted peanuts
• 2 cups shredded rotisserie chicken (optional, but highly recommended)

SAUCE

• 1/4 cup low sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 4 cloves minced garlic
• ½ teaspoon red pepper flakes (or more if you want it more spicy)

Instructions

• Cook linguini noodles according to package instructions. Drain when done cooking.
• While noodles are cooking whisk together in a small bowl the soy sauce, honey, sesame oil, garlic and red pepper flakes.
• Pour sauce onto drained noodles and toss together. Add coleslaw mix, shredded carrots and shredded cilantro to noodle mixture and mix together. Gently stir in half of chopped cilantro, green onions and peanuts, reserving the other half for garnish. (Add the shredded rotisserie chicken now, if using.)
• Serve warm or cold and garnish with remaining cilantro, green onions and chopped peanuts.

Notes

This recipe makes about 3 to 4 servings (not huge portions). You can easily double this if you want more. Store any leftovers in the refrigerator and eat cold or reheat in the microwave and garnish with desired toppings.

Recipe by: 5 Boys Baker.com

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Summer isn’t complete without a refreshing salad loaded with crisp greens, juicy fruit and tender pasta. Don’t let this summer fare any differently by skipping out on this warm weather essential! That’s where this Strawberry Chicken and Spinach Pasta Salad comes into play. The seasoned chicken and baby spinach packs it full of vitamins and protein to keep you going in the summer heat!

To take this wonderful salad to the next level, it’s tossed with a delicious dressing that combines both raspberry vinaigrette and creamy poppy seed dressing. It gives it a sweet yet bold flavoring that compliments all of the other ingredients.

Whether you will be hosting countless backyard barbecues, family get-togethers or a few nice weeknight dinners this summer, they won’t be complete without this!

Enjoy dining on the finest food summer has to offer with this incredible dish. From the first to the last bite you and your family will be in pure bliss!

DRESSING

You can use any vinaigrette or dressing you want. I feel the poppy seed dressing mixed with the raspberry vinaigrette adds a nice tangy flavor, but feel free to use whatever you prefer!

MAIN DISH OR SIDE DISH!

This delicious salad can be either! The chicken adds that heartiness to make it work perfectly for a main dish, but it can also be served as a side dish. You can omit the chicken to make it more of a side dish if you wish.

NUT OPTIONS

This is your salad, add or omit whatever you’d like! If you simply don’t like pecans , you can use sliced almonds or walnuts. They would be just as tasty.

Similar Recipes

BLT Pasta Salad: Crunchy bacon, juicy tomatoes, and crisp lettuce all come together in perfect harmony to create this tasty pasta salad!

Mandarin Orange and Spinach Pasta Salad: Filled with tender bow tie noodles, spinach and mandarin oranges all tossed in a teriyaki dressing.

California Pasta Salad: Zucchini, cherry tomatoes, olives and much more create this fresh and healthy pasta salad.

Chicken Caesar Pasta Salad: Filled with grilled chicken, rotini pasta, croutons and tomatoes over a bed of romaine lettuce.

Teriyaki Chicken Pasta Salad: Loaded with juicy chicken, bowtie pasta, baby spinach, and the sweet burst of craisins and mandarin oranges all tossed in a teriyaki dressing.

Have you made this Strawberry Chicken and Spinach Pasta Salad recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #StrawberryChicken #PastaSalad #StrawberryChickenAndSpinachPastaSalad #LifeInTheLofthouse

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Strawberry Chicken and Spinach Pasta Salad

This wonderful salad is filled with seasoned chicken, sliced strawberries, baby spinach and poppy seed dressing!

Servings 6

Author Holly

Ingredients

• 1 pound cooked, diced chicken, seasoned with salt and pepper (A rotisserie chicken works great for this recipe)
• 8 ounces dried penne pasta
• 2 cups packed baby spinach leaves
• 1 ½ cups sliced strawberries
• 1/2 cup chopped pecans
• 1/3 cup Creamy Poppy Seed dressing (I like Kraft's brand)
• 1/3 cup Raspberry Vinaigrette (I like Kraft's brand)

Instructions

• In a medium bowl combine the creamy poppy seed dressing and Raspberry vinaigrette dressing. Whisk together until combined. Cover and set in refrigerator.
• In a large pot of water boil penne pasta and cook according to package directions. Drain water then run under cold water to cool pasta. Place drained pasta in a large bowl.
• Add the cooked diced chicken, spinach leaves, sliced strawberries and pecans to pasta. Pour in mixed dressings. Gently toss to combine everything.
• Serve immediately or let chill in fridge for 2 hours before serving. Enjoy!

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I have one delicious recipe to share with you all today! It’s my Bacon Ranch Pasta Salad and it is divine. It’s a variation to the classic pasta salad and is out of this world good! This side dish is bursting with flavor. The creamy dressing combined with a few extra goodies coats the noodles perfectly. This recipe is a must-make!

This pasta salad manages to be both flavorful and light. I love that it’s not overpowering like a lot of other pasta salads I’ve tried. It really is delicious. Everyone gobbles this up! It’s the perfect side dish for any summer barbecue or potluck dinner.

Similar Recipes

California Pasta Salad

Pepperoni Pizza Pasta Salad

Strawberry Chicken and Spinach Pasta Salad

Mandarin Orange and Spinach Pasta Salad

Chicken Caesar Pasta Salad

Tri Color Pasta Salad

Have you made this Bacon Ranch Pasta Salad recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BaconRanchPastaSalad #PastaSalad #LifeInTheLofthouse

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Bacon Ranch Pasta Salad

Rotini pasta coated in a creamy ranch dressing, bacon, and lots of other goodies. This pasta salad is always a hit!

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Servings 6

Ingredients

• 1 package (12 ounces) tri-color rotini pasta
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 package (1 ounce) dry ranch dressing/seasoning mix
• 1/2 teaspoon garlic powder
• 1/2 cup milk
• 8 slices cooked bacon, chopped (see notes below)
• 1 large tomato, diced
• 1 can (4.25 ounces) sliced black olives, drained
• 1 cup shredded cheddar cheese

Instructions

• Bring a large pot of water to a boil. Add rotini pasta and cook until al dente, about 8 minutes. Drain water. Rinse pasta with cold water to cool. Set aside.
• In a large bowl, whisk together the mayonnaise, sour cream, dry ranch mix, garlic powder and milk. Add pasta, cooked bacon pieces, tomato, olives and cheese to the bowl. Gently toss to combine everything.
• Cover and chill in refrigerator at least 2 hours before serving.

Notes

*I use the packages of pre-cooked bacon pieces to save on time.

*When ready to serve you can toss with a little extra milk if it seems dry.

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Summer barbecues are usually in full force when the sun is out! The best thing to make is something easy and that everyone will love. Everyone loves pizza so there’s a good chance they will adore this pasta salad. It has all the flavors of pizza, and the comfort of pasta.

Pepperoni and cheese are my favorite toppings, but you can add any of your favorites to this dish. Olives, mushrooms, green onions, red onions, bell peppers, and yellow peppers would all make great additions to this pasta salad!

Bring this dish to your next potluck or barbecue, and I have a big feeling you won’t be bringing any back home with you.  

MAKE AHEAD

This dish can easily be prepared to your convenience. Prepare as directed then cover and store in the fridge until you’re ready to serve it. It says well stored in the fridge for up to 3 days. 

TASTY ADD-INS

Here’s some delicious toppings that would bring your pasta salad to the next level.

• Olives
• Mushrooms
• Green Onions
• Red Onions
• Bell Peppers
• Yellow Peppers
• Banana Peppers
• Ham
• Bacon
• Sun-dried tomato

LOOKING FOR MORE PASTA SALADS? TRY THESE OTHER RECIPES!

• BLT Pasta Salad– crunchy bacon, crisp lettuce and juicy tomatoes combined with tender bow-tie pasta and a creamy bbq ranch. 
• Chicken Caesar Pasta Salad– grilled chicken, rotini pasta, croutons and tomatoes over a bed of romaine lettuce.
• Chicken Pesto Pasta Salad– tender penne noodles, cherry tomatoes, spinach and chicken covered in bold Italian seasonings.
• Chicken Strawberry Pasta Salad- a vibrant, delicious salad that is loaded with chicken, sliced strawberries, almonds, bow tie pasta and romaine lettuce.

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Pepperoni Pizza Pasta Salad

Tender pasta, zesty pepperoni and Italian dressing come together to create this Pepperoni Pizza Pasta Salad.

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 8

Author Holly

Ingredients

• 1 pound Fusilli pasta
• 2 Tablespoons basil pesto
• 1/2 cup Italian dressing
• 20 pepperoni slices quartered
• 1 cup shredded Mozzarella cheese
• 1/4 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup cherry tomatoes; quartered optional

Instructions

• Cook pasta according to the package directions. Drain and rinse with cold water to cool.
• In a large bowl, mix together the cooled pasta, pesto and 1/4 cup of the Italian dressing. Mix until the pasta is evenly coated.
• Add the remaining ingredients plus the rest of the dressing. Cover and refrigerate until you are ready to serve. This can be refrigerated up to 2 days before serving. Enjoy!

Notes

Nutrition Info: 1 serving = 356 calories / 13 fat / 47 carbs / 16 protein

8 servings total.

*Stays good covered in fridge for up to 3 days. 

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This BLT Pasta Salad is absolutely wonderful. It’s become one of those side dishes I’m always asked to bring to any barbecue or potluck (along with my Lunch Lady Brownies). It’s so popular because it is just amazing!

Bacon, lettuce and tomato are just a few of the things inside this BLT Pasta Salad! It’s like the classic sandwich but with a few special changes. Everything is coated in a creamy ranch dressing that makes it all taste so fresh and delicious!

The original recipe calls for mayo. You all know I despise mayo, so I replaced it with ranch dressing. It gave it amazing flavor. You could also add some chopped grilled chicken to this as well to serve as a main course.

I think after you make this you will love it as much as everyone else. I’m sure it will make many appearances at your summer cookouts and barbecues too!

MORE DELICIOUS PASTA SALADS YOU MAY LIKE:

California Pasta Salad

Tri Color Pasta Salad

Bacon Ranch Pasta Salad

Chicken Strawberry Pasta Salad

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BLT Pasta Salad

Bacon, lettuce, and tomatoes are just a few of the things inside this yummy BLT Pasta Salad! Everything is coated in a creamy dressing.

Prep Time 20 minutes minutes

Servings 6

Author Holly

Ingredients

• 2 ½ cups uncooked bow tie pasta
• 6 cups chopped romaine lettuce
• 1 medium tomato, diced
• 4 cooked bacon strips, chopped
• 1/2 cup ranch dressing
• 1 Tablespoon barbecue sauce
• 1/4 teaspoon black pepper

Instructions

• Cook pasta according to package directions. Drain. Then rinse pasta under cold water.
• In a large bowl, combine the romaine lettuce, tomato, bacon and pasta.
• Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!

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I really don’t think it gets any easier than this for a simple and delicious meal! This Red and White Pasta requires only four ingredients. Yep, that’s it. This is my go-to dish on weeknights after I’ve had a long day at work. My kids love it and they are the pickiest eaters on the planet! A dinner that is filled with pasta and cheese has ‘kid-friendly’ written all over it.

This recipe comes from my favorite cookbook I always talk about, The Food Nanny. Hers calls for a homemade Alfredo sauce that she makes. It is amazing but when I’m in a hurry, and don’t have a lot of time to make dinner, I just use a bottle of Alfredo sauce. It works out perfectly.

I believe another reason I love The Food Nanny’s cookbook so much is because there’s a lot of menu planning ideas in it. Her book is what inspired me to start menu planning years ago. I remember when I used to go to the grocery store with absolutely no idea as to what I was going to make for any meals. I would spend a couple hundred dollars on a bunch of odds and ends and then we would always end up eating out or grabbing fast food. It was such a waste of money.

Now before I go to the store I plan all of our meals and write down all the ingredients I need. I make sure to go through my entire pantry and fridge to see if I already have some of the items so I don’t buy double. It has been such a money saver! : )

Red and White Pasta is always a dinner time favorite at our house. The combination of marinara with Alfredo sauce was a match made in heaven. This is another meatless meal that I always serve a big green salad with. It is so delicious!

LOVE PASTA? TRY THESE OTHER DELICIOUS PASTA RECIPES:

Chicken Ranch Pasta Bake

Pepperoni Pizza Pasta Salad

French Onion Beef Casserole

Creamy Pasta Primavera

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Red and White Pasta

Penne pasta coated in Alfredo and marinara sauces then baked with mozzarella cheese. This is my kids' favorite meal!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 1 box (16 ounces) penne pasta
• 1 jar (26 ounces) marinara sauce
• 1 jar (16 ounces) Alfredo sauce
• 3 cups shredded mozzarella cheese divided

Instructions

• Preheat oven to 375 degrees F. Boil and cook pasta in a large pot of water according to package directions. Drain.
• Spread 1/2 cup of marinara sauce in the bottom of a 9×13-inch baking dish. Pour half of the cooked pasta on top; spread out evenly. Pour half the Alfredo sauce, half the spaghetti sauce, and 1 cup of mozzarella cheese evenly over the top. Repeat with remaining pasta, sauces and cheese.
• Cover pan with foil and bake for 30 minutes or until warmed through and cheese is melted. Serve warm and enjoy!

Notes

Freezer Instructions: Prepare recipe in a freezer-safe baking dish right up until the baking step. Don’t bake. Cover and seal dish properly. Freeze up to 2 months.
To Reheat: Place dish in refrigerator to thaw up to 2 days. Bake in a 350° F, covered with foil, for 45 minutes or until heated through.

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The post Red and White Pasta appeared first on Life In The Lofthouse.

Summer is coming to a close and that makes me a little sad. My kids already started school, so in ways I feel like we’ve waved goodbye to summer, but on the other hand, the temperatures are still hanging in the 100’s here (ouch) so it makes me realize summer’s not quite gone yet.

Most people would say that swimming, going to the beach or lakes is what they love most about summer. For me, it is definitely the backyard barbecues and picnics with friends.

When I think of summer food, I think of pasta salads. Always! They’re delicious, served cold (usually) and will always satisfy in the hot summer heat.

This Chicken Pesto Pasta Salad is one I made over the summer for a barbecue we hosted, and it was the first dish to go! Obviously, that meant it was a huge hit, and that I should have doubled the recipe.

I’ve now made it multiple times and we still can’t get enough. It has layers of amazing Italian flavors, is crazy delicious, and so quick to make! It is my new go-to dish for barbecues and picnics.

We have served this warm right after I’ve made it, and we’ve eaten it cold. You can’t go wrong no matter how you eat it. Just make it soon and you’ll see what I am talking about!

Love pasta salad? Try these other delicious pasta salad recipes:

California Pasta Salad

Pepperoni Pizza Pasta Salad

Strawberry Chicken and Spinach Pasta Salad

Mandarin Orange and Spinach Pasta Salad

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Chicken Pesto Pasta Salad

Chicken Pesto Pasta Salad has layers of amazing Italian flavors. This pasta salad is crazy delicious and so quick to make! It is my go-to dish for barbecues and picnics.

Prep Time 30 minutes minutes

Servings 8

Author Holly

Ingredients

• 1 box (16 ounces) penne pasta
• 1/2 cup basil pesto
• 3/4 cup Italian salad dressing
• 2 cups cooked, chopped chicken breast
• 2 handfuls baby spinach leaves
• 1 cup cherry tomatoes halved
• 1/2 cup shredded Parmesan cheese

Instructions

• Cook pasta in a large pot of water until al dente; according to package directions. Drain water then rinse pasta under cold water to cool. Completely drain all water, then place pasta in a large bowl.
• Pour basil pesto and Italian dressing over the cooled pasta in bowl. Gently toss to combine.
• Add chicken, spinach leaves, tomatoes and Parmesan cheese to pasta. Gently toss to combine everything.
• Serve immediately or refrigerate tightly covered up to 8 hours before serving. Toss pasta salad before serving and add a sprinkling of grated Parmesan cheese and pepper to each serving. Enjoy!

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Recipe adapted from: Creme de la Crumb

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I’m kind of sad that summer is coming to a close. I emphasize on the words “kind of”. haha! Fall is my favorite season for sure, and here in Southern Utah we get to enjoy an amazing fall season! The air is slightly cool and crisp. The leaves on the trees turn stunning colors and I get to decorate for Halloween and Thanksgiving. Yay!

I do love summer too though. I will miss the outdoor barbecues and potlucks with friends. Taking the kiddos swimming every week and not having to worry about my kids stressing over school and homework. So I guess it’s a catch 22.

I thought I would share one last summer recipe on today’s blog post. We do have the Labor Day holiday coming up and this POPPY SEED CHICKEN AND GRAPE PASTA SALAD would be a delicious addition to your barbecue! Of course, you could enjoy this any time of the year, but pasta salads remind me of summer, so I’m calling it a summer recipe.

I love the flavor of poppy seed dressing, it’s one of my faves for sure. When you combine it with seasoned chicken, pasta, grapes and green onion. It’s a party in your mouth. For reals.

This pasta salad is another super simple recipe to make. And if you use a rotisserie chicken it makes it that much quicker! It only needs to chill in the fridge for a couple of hours so just plan on making it in advance for your outdoor cookout. You might want to even double the batch if you’re feeding a lot of people because it will go fast! I hope you guys try this one and love it as much as we do.

MORE AMAZING PASTA SALADS YOU MAY LIKE:

BLT Pasta Salad

Bacon Ranch Pasta Salad

Pepperoni Pizza Pasta Salad

Chicken Pesto Pasta Salad

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Poppy Seed Chicken and Grape Pasta Salad

All the flavors and textures inside this Poppy Seed Chicken and Grape Pasta Salad are amazing together. This colorful and delicious pasta salad will be the hit of any picnic or barbecue!

Prep Time 3 hours hours

Servings 10

Author Holly

Ingredients

• 1 bottle (16 ounces) creamy Poppy Seed dressing (I like the Kraft brand)
• 1/2 cup mayonnaise
• 1 Tablespoon white vinegar
• 1/2 teaspoon salt
• 1 box (16 ounces) large elbow noodles
• 2 cups cooked, diced chicken (seasoned with salt and pepper)
• 3 cups red grapes sliced in half (measure after slicing)
• 2/3 cup sliced almonds
• 2/3 cup sliced green onion

Instructions

• In a large serving bowl, whisk together poppy seed dressing, mayonnaise, vinegar and salt. Whisk until combined. Cover and place in fridge while you cook the elbow noodles.
• Boil noodles in a large pot of salted water, until al dente; according to package directions. Once cooked drain water then rinse noodles under cold water to cool down.
• Add drained noodles, chicken, grapes, almonds and green onion to dressing mixture in bowl. Fold to combine everything.

  Cover with plastic wrap or lid and chill in fridge for at least 2 hours or longer before serving. Enjoy!

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