Ranch Pasta Salad: Quick, Creamy, and Seriously Delicious
This Ranch Pasta Salad is a quick and easy side dish made with tri-color rotini, fresh vegetables, and a creamy ranch dressing. Perfect for potlucks, barbecues, or an easy lunch.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 oz tri color rotini pasta
- 1 red bell pepper, finely diced
- 1 medium cucumber, diced
- 1 ½ cups broccoli florets, finely diced
- For the ranch salad dressing:
- 8 oz sour cream
- ½ cup mayo
- 1 oz packet ranch seasoning
Instructions
1. Salt the pasta water and cook the tri color rotini according to package instructions until al dente.
2. Drain the pasta and rinse it with cold water to stop the cooking process.
3. Add the cooked pasta, red bell pepper, cucumber, and broccoli to a large serving bowl.
4. In a separate bowl, mix together the sour cream, mayo, and ranch seasoning until well combined.
5. Pour the ranch dressing over the pasta and vegetables. Stir until everything is evenly coated.
6. Taste and add salt if needed.
7. Refrigerate the salad for 1–2 hours before serving for best flavor and texture.
8. Stir in a little extra ranch dressing before serving if the pasta has absorbed too much dressing.
9. Store leftovers covered in the fridge and enjoy within 3–4 days.
Notes
Pasta salad may dry out after refrigeration—add a splash of bottled ranch to refresh leftovers.
Customize with other veggies like cherry tomatoes, shredded carrots, or red onion.
Use light sour cream and mayo for a lighter version.
Great for make-ahead meals and summer cookouts.
Find it online: https://cookingwithramsay.com/ranch-pasta-salad/