Creamy Ranch Pasta Salad (Printable)
Tender pasta tossed with creamy ranch dressing and fresh vegetables for a cool, satisfying dish.
# What You'll 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 Make It:
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 salad.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, dill, chives, garlic powder, onion powder, dried parsley, salt, and pepper until smooth and well combined.
03 - Add the cooked and cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and peas to the bowl. Toss gently to coat everything evenly in the dressing.
04 - Stir in the optional cheddar cheese and bacon, if desired, distributing evenly throughout the salad.
05 - Refrigerate for at least 1 hour before serving to allow flavors to meld. Toss again just before serving and adjust seasoning if necessary.
# Expert Tips:
01 -
- The homemade ranch dressing puts those bottled versions to absolute shame
- Everything can be prepped ahead so you are not stuck in the kitchen when guests arrive
- It travels beautifully and actually tastes better after the flavors have time to mingle
02 -
- Rinse your pasta thoroughly under cold water or it will keep cooking and turn mushy in the salad
- The salad needs at least an hour in the fridge for the flavors to really come together properly
- Vegetables release water as they sit, so do not add extra salt until right before serving
03 -
- Cut all your vegetables slightly larger than you think you should because they shrink when tossed with the dressing
- Taste the dressing before you toss it with everything and adjust the seasonings to your preferences