Mark’s Feed Store Chicken Pasta Salad Recipe: Creamy Ranch Dressing with Garden Fresh Veggies

This recipe brings together tender chicken, al dente pasta, and crisp garden vegetables in a creamy ranch dressing that’s impossible to resist. It’s the kind of dish that turns a simple lunch into something special.

What sets this version apart is the balance of textures and flavors—each bite delivers freshness, richness, and a satisfying crunch. Perfect for gatherings or meal prep, it stays delicious for days.

Ingredients for Mark’s Feed Store Chicken Pasta Salad

Tender chicken, crisp veggies, and creamy ranch dressing come together beautifully in this dish.

The chicken quality is key—opt for free-range or organic from Whole Foods or a local butcher. For the pasta, Barilla elbow macaroni holds its shape well. Fresh herbs are ideal, but dried work perfectly fine (use one-third the amount). The buttermilk is non-negotiable for that authentic ranch tang, so don’t skip it.

No buttermilk? Whole milk plus 1 tbsp vinegar or lemon juice does the trick. Swap mayonnaise for Greek yogurt if you prefer a lighter dressing. For cheese, Colby Jack blends nicely. The veggies are flexible—zucchini or snap peas add great crunch. If using fresh herbs, add them just before serving.

This stays fresh for 3-4 days in the fridge. Store in an airtight container, and give it a good stir before serving. The flavors meld beautifully overnight, making it perfect for meal prep.

Step-by-Step Instructions for Chicken Pasta Salad

Here’s the method for combining poached chicken, al dente pasta, and fresh vegetables with a rich dressing.

Step 1: Poach and Dice the Chicken Breasts

Fill a large pot with enough water to cover the 1.5 lb Boneless Skinless Chicken Breasts and bring to a gentle simmer over medium heat. Add the chicken breasts and poach for 12-15 minutes until the internal temperature reaches 165°F and the meat is no longer pink inside.

Remove the chicken from the water and let it rest for 5 minutes before dicing it into ½-inch cubes. This method ensures the chicken stays moist and tender. Season the diced chicken with 1 tsp Salt and 0.5 tsp Black Pepper while still warm to lock in flavor.

Step 2: Cook the Elbow Macaroni

In a separate pot, bring salted water to a rolling boil. Add the 8 oz Elbow Macaroni and cook for 7-9 minutes until al dente—it should have a slight bite but not be crunchy. Stir occasionally to prevent sticking.

Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process. This also removes excess starch, which helps the dressing cling better to the pasta. Shake off any excess water before transferring to a large mixing bowl.

Step 3: Prepare the Creamy Ranch Dressing

In a medium bowl, whisk together the 1 cup Mayonnaise, 0.5 cup Sour Cream, 0.25 cup Buttermilk, 1 tbsp Dijon Mustard, 1 tbsp Dried Dill Weed, 1 tbsp Dried Parsley, 1 tsp Garlic Powder, and 1 tsp Onion Powder until smooth and fully combined.

The buttermilk is essential for that authentic ranch tang, while the Dijon mustard adds depth and balances the creaminess. Taste and adjust seasoning if needed, though the dressing will mellow slightly once combined with the other ingredients.

Step 4: Chop and Combine the Vegetables

Dice the 1 whole Cucumber (seeds removed if watery), halve the 1 cup Cherry Tomatoes, and dice the 1 whole Bell Pepper into uniform pieces. Add these to the bowl with the cooled pasta, along with the diced chicken and 1 cup Shredded Cheddar Cheese.

Pour the ranch dressing over the mixture and fold everything together gently but thoroughly. You want every component coated in the dressing, but avoid overmixing to keep the vegetables crisp and the pasta intact.

Step 5: Chill and Serve

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. This chilling time is crucial for the pasta to absorb some of the dressing and for the salad to reach the ideal creamy texture.

Give it a final stir before serving. The salad should look vibrant with the bright colors of the vegetables peeking through the creamy dressing. Serve chilled for the best experience.

Essential Equipment for This Recipe

Mixing Bowls

I always reach for my 5-quart stainless steel mixing bowl from Cuisinox—it’s the perfect size for combining all the ingredients without spills. A large, wide bowl gives you plenty of room to fold everything together evenly. Look for one with a non-slip base to keep it steady on your counter. 💪

Cutting Tools

A sharp 8-inch chef’s knife is essential for dicing the chicken and veggies uniformly. I trust my Wüsthof Classic—it glides through cucumbers and bell peppers with ease. Pair it with a large cutting board (I prefer bamboo for its gentle surface) to protect your countertops.

Poaching Setup

For the chicken, use a 4-6 quart pot with a lid to maintain a gentle simmer. My All-Clad Stainless Steel pot distributes heat evenly, preventing hot spots. A meat thermometer (I use ThermoPro) ensures the chicken reaches exactly 165°F without overcooking.

Pasta Prep

Cook the elbow macaroni in a 5-8 quart pasta pot with a strainer insert. I love my Calphalon pot—it has clear measurement markings and a sturdy handle. The colander should be large enough to hold all the pasta while allowing water to drain freely.

Dressing Whisk

A flat whisk (like my OXO Good Grips) is perfect for blending the ranch dressing smoothly. Its wide surface covers more area, helping emulsify the mayonnaise, sour cream, and buttermilk quickly. The silicone handle stays cool and comfortable in your grip.

Storage Solution

Transfer your finished salad to an airtight glass container—I use Pyex with a locking lid. This keeps the salad fresh for 3-4 days and makes it easy to see the vibrant colors. Avoid plastic, which can absorb odors from the dressing. 🥗

Frequently Asked Questions