Description
This Ranch Pasta Salad makes the best easy side dish! It’s creamy, colorful, and packed with fresh vegetables—perfect for picnics, potlucks, or weeknight dinners.
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 the package instructions to al dente. Once it is done, drain it immediately and rinse with cold water.
2. Add the bell pepper, cucumber, broccoli, and rotini to a large serving bowl.
3. In a small bowl, combine the mayo, sour cream, and ranch seasoning to make the creamy ranch dressing.
4. Stir the ranch dressing into the pasta and veggies until combined. Salt to taste, if necessary.
5. Refrigerate for 1-2 hours before serving. Pasta salad tastes best chilled but will dry out if you leave it too long. You can also stir in more ranch dressing before serving if needed.
6. Store leftovers covered in the fridge and enjoy within 3-4 days.
Notes
Most pasta salad will dry out some in the fridge, so if this happens stir in a little bottled ranch before serving leftovers.
For extra crunch, add chopped celery or red onion.
This recipe can be made a few hours ahead—just wait to stir in additional dressing until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 222
- Sugar: 2g
- Sodium: 249mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0.02g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg