There is a tea room in California that serves this delicious salad. I miss eating lunch with my mom, daughters, and friends at that tea room. But I am so happy to have been able to bring this recipe with me when I moved to Virginia.

This salad is perfect as your main dish during the warm summer months. Or as an offering at a potluck, brunch, or your Easter lunch. It will quickly become one of your favorites!


1 lb colored pasta*
1 cup sour cream
½ tsp garlic salt
2/3 cups celery, chopped
1/3 cup green onion, chopped
1/3 cup Parmesan cheese
2 small cans white chicken
1 small can sliced black olives
1 pkg. ranch dressing
1 cup buttermilk
2-3 tsp Salad Supreme (seasoning section)

*The pasta can be substituted with gluten free


Prepare ranch dressing and allow to sit in the fridge while making the salad (It needs to sit at least 30 minutes). Prepare pasta according to package directions and allow to cool. Stir in sour cream and coat well. Sprinkle in garlic salt and Salad Supreme. Add onion, celery, Parmesan cheese, chicken and olives; mix well. Stir in ranch dressing; chill for 30 minutes.

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