Ranch Pasta Salad Recipe
A refreshing and creamy Ranch Pasta Salad featuring tri-color rotini pasta, crisp bell pepper, cucumber, and broccoli florets tossed in a homemade ranch dressing made with sour cream, mayo, and ranch seasoning. Perfect for picnics, potlucks, or as a cool side dish on warm days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 23 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Pasta and Vegetables
- 12 oz tri color rotini pasta
- 1 red bell pepper, finely diced
- 1 medium cucumber, diced
- 1 ½ cups broccoli florets, finely diced
Dressing
- 8 oz sour cream
- ½ cup mayonnaise
- 1 oz packet ranch seasoning
Instructions
- Cook the Pasta: Salt a large pot of water and bring it to a boil. Add the tri-color rotini pasta and cook according to the package instructions until al dente. Once cooked, immediately drain the pasta and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the Vegetables: While the pasta cooks, finely dice the red bell pepper, medium cucumber, and broccoli florets. Combine these vegetables with the cooled rotini pasta in a large serving bowl.
- Make the Dressing: In a small bowl, mix together the sour cream, mayonnaise, and ranch seasoning packet until well combined and smooth to create the creamy ranch dressing.
- Toss the Salad: Pour the ranch dressing over the pasta and vegetables. Stir thoroughly until everything is evenly coated. Taste and add salt if necessary to enhance the flavors.
- Chill Before Serving: Cover the pasta salad and refrigerate for 1 to 2 hours before serving. Chilling allows the flavors to meld and the salad to taste best. If the salad dries out in the fridge, simply stir in a little more ranch dressing before serving.
- Store Leftovers: Keep any leftover pasta salad covered in the refrigerator and consume within 3 to 4 days for optimal freshness and taste.
Notes
- Use tri-color rotini pasta for a colorful presentation and great texture.
- Rinsing pasta with cold water stops cooking and keeps it firm, perfect for salads.
- You can adjust the amount of ranch seasoning to suit your taste preference.
- For added crunch, consider adding sliced green onions or cherry tomatoes.
- This salad is best served chilled but don’t refrigerate for too long to avoid dryness.
- Store in an airtight container to keep it fresh up to 4 days.
Find it online: https://lauracooks.com/ranch-pasta-salad-recipe/
