Pin it The first time I made this pasta salad, I was standing in my friend Sarah's kitchen while her kids ran around the backyard. She'd just had a baby and I'd offered to bring dinner, but I wanted something that could stretch across lunch the next day too. The chicken was still warm when I tossed it in, and that first bite with the crunchy panko against cold creamy pasta was absolutely perfect. Now it's my go-to whenever I need to feed a crowd or just want something substantial that doesn't require turning on my oven during summer.
Last summer I brought this to a neighborhood block party and watched three different people ask for the recipe within ten minutes. My neighbor Tom stood by the serving spoon for five straight minutes, picking out all the extra crispy chicken pieces like I wasn't watching. Something about the combination of tender pasta, sweet pops of peas, and that golden fried chicken makes people completely abandon their usual polite portion control.
Ingredients
- 250 g (9 oz) short pasta: Rotini's ridges catch the dressing beautifully, but penne works just as well if that's what your hand reaches for first
- 150 g (1 cup) frozen peas: Thaw them completely so they don't turn your creamy dressing into a watery mess
- 1 small red bell pepper: The sweetness balances the tangy ranch while adding this gorgeous pop of color that makes the whole bowl look inviting
- 2 green onions: Slice them thin so their mild onion flavor distributes evenly without overwhelming the delicate balance
- 2 boneless skinless chicken breasts: Cutting them into even bite-sized pieces before breading means everything cooks at the same rate
- 60 g (½ cup) all-purpose flour: This first layer of dredging helps the egg wash cling to the chicken for that perfect panko coating
- 2 large eggs: Beat them until no streaks of white remain for the most consistent coating
- 80 g (1 cup) panko breadcrumbs: Japanese breadcrumbs create this incredibly light, airy crunch that traditional breadcrumbs just can't match
- ½ tsp garlic powder and paprika: These spices get worked right into the panko so every bite carries flavor, not just salt
- ¼ tsp salt and black pepper: Season each stage of the breading process so the chicken tastes delicious all the way through
- Vegetable oil: You want about ½ inch in the pan—enough to fry but not so deep that you're wasting oil or creating splatter hazards
- 120 ml (½ cup) mayonnaise: Real mayo makes the dressing rich and creamy, not watery like some lighter alternatives
- 60 ml (¼ cup) sour cream: This adds a slight tang that cuts through the richness of the mayo and fried chicken
- 60 ml (¼ cup) buttermilk: If you don't have buttermilk, thin regular milk with a splash of vinegar and let it sit for five minutes
- 1 tbsp fresh dill and parsley: Fresh herbs make the dressing taste bright and alive, though dried will work in a pinch
- 1 tsp garlic powder, onion powder, salt, and ¼ tsp pepper: This spice blend mimics that classic ranch flavor everyone recognizes immediately
- 1 tsp lemon juice: Just enough acid to wake up all the flavors without making the dressing taste sour
Instructions
- Cook the pasta:
- Drop it into heavily salted boiling water and cook until it's just past al dente, then drain and rinse under cold water until the pasta feels cool to the touch
- Prep your chicken:
- Slice each breast against the grain into uniform bite-sized pieces so they all cook at the same speed and stay tender
- Set up your breading station:
- Arrange three shallow bowls in a row—flour in the first, beaten eggs in the second, and panko mixed with your spices in the third
- Coat the chicken:
- Press each piece into flour, shake off the excess, dip it in egg until fully coated, then press it firmly into the panko mixture
- Fry until golden:
- Heat your oil until it shimmers, then fry chicken in batches for 3–4 minutes per side until deep golden brown and the inside feels firm
- Whisk the dressing:
- Combine all dressing ingredients in a large bowl and whisk until completely smooth, then taste and adjust the seasoning if needed
- Combine everything:
- Add the cooled pasta, peas, bell pepper, and green onions to the dressing, then toss gently until everything is evenly coated
- Add the chicken last:
- Fold in the crispy chicken pieces right before serving so they stay crunchy, or wait to add them if you're serving this cold
Pin it My sister texted me at midnight the first time she made this, furious that she'd eaten half the bowl straight from the refrigerator while everyone else slept. There's something dangerously addictive about that combination of textures and flavors that makes sensible portions completely impossible.
Making Ahead
I've learned through trial and error that the pasta and dressing can hang out in the fridge for a full day and actually taste better for it. The flavors deepen and the pasta soaks up some of that ranch seasoning. Just keep that crispy chicken separate until the very last moment.
Getting The Perfect Crunch
The secret to restaurant-quality fried chicken at home is patience with your oil temperature. If it's not hot enough, the coating absorbs oil and turns soggy. If it's too hot, you burn the outside before the inside cooks through. You want that sweet spot where the chicken sputs gently the second it hits the pan.
Customizing Your Salad
Sometimes I swap in diced cucumber for extra crunch, or add shredded sharp cheddar when I want something richer. My friend who gardens throws in whatever fresh herbs she has on hand—basil, chives, even a little tarragon—and it always works beautifully. This recipe is forgiving like that.
- Try grilled corn kernels in late summer when they're at their sweetest
- A handful of baby spinach wilts slightly and feels almost elegant
- Chopped avocado adds creaminess if you want to skip some of the dressing
Pin it Whether you're feeding a crowd or just meal prepping for the week, this pasta salad has a way of making ordinary days feel a little more special. Enjoy every crunchy, creamy bite.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes! Prepare the components separately and combine them up to 2 hours before serving. Fold in the crispy chicken just before eating to preserve its crunchiness. For a cold version, chill for 30 minutes after assembly.
- → What pasta works best for this dish?
Short, sturdy pasta shapes like rotini, penne, or fusilli work perfectly as they hold the dressing well. Avoid long pasta like spaghetti, which doesn't distribute the dressing evenly. Cook until al dente to prevent mushiness.
- → How do I keep the chicken crispy?
Fold the crispy chicken in gently just before serving rather than mixing it in early. If preparing ahead, store it separately and add it at the last moment. The panko coating creates maximum crunch when fried over medium-high heat.
- → Can I substitute the ranch dressing?
Absolutely. Use store-bought ranch for convenience, or try Italian, Caesar, or herb vinaigrette for different flavors. The homemade version takes just minutes and tastes fresher, but either option works well.
- → What vegetables can I add or swap?
Diced celery, cherry tomatoes, cucumber, corn, or shredded carrots are excellent additions. Avoid watery vegetables like zucchini or tomatoes if not serving immediately, as they release moisture. Crispy bacon bits also add wonderful flavor and texture.
- → Is this dish suitable for meal prep?
This salad is perfect for meal prep when stored correctly. Keep the cooked pasta and vegetables in an airtight container separate from the dressing for up to 3 days. Store the fried chicken separately and assemble just before eating to maintain texture.