Creamy Ranch Pasta Salad (Printable Version)
Refreshing pasta salad with creamy ranch dressing, crisp vegetables, and herbs. Ideal for gatherings and outdoor meals.
# What You Need:
→ Pasta
01 - 12 oz short pasta (rotini, penne, or fusilli)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup red onion, finely chopped
06 - 1 cup frozen peas, thawed
→ Ranch Dressing
07 - 3/4 cup mayonnaise
08 - 1/4 cup sour cream
09 - 3 tbsp buttermilk (or milk)
10 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
11 - 2 tbsp fresh chives, chopped
12 - 1 tsp garlic powder
13 - 1 tsp onion powder
14 - 1/2 tsp dried parsley
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
→ Optional Add-ins
17 - 1/2 cup shredded cheddar cheese
18 - 1/2 cup cooked and crumbled bacon
# How-To:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool for the salad.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, fresh dill, chives, garlic powder, onion powder, dried parsley, salt, and black pepper until smooth and well combined.
03 - Add the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and thawed peas to the bowl with the dressing. Toss gently to coat everything evenly.
04 - Stir in the shredded cheddar cheese and crumbled bacon, if desired, for extra flavor and texture.
05 - Refrigerate the pasta salad for at least 1 hour to allow flavors to meld. Toss again just before serving and adjust seasoning if needed.
# Expert Tips:
01 -
- It actually tastes better after sitting in the fridge for a day, making it the ultimate make ahead dish for busy weeks
- The dressing doubles as an incredible veggie dip, so you will want to stash some extra in a small container for snacking
02 -
- Rinsing the pasta thoroughly under cold water is non negotiable, otherwise it keeps cooking and becomes mushy while absorbing all your dressing
- The salad might seem slightly overdressed when you first mix it, but the pasta soaks up quite a bit as it chills
03 -
- Cut all your vegetables slightly larger than you think you should, because they will shrink a bit as they marinate in the dressing
- Toast the pasta in olive oil for a few minutes before boiling if you want extra flavor and better texture that holds up even longer