Ranch Pasta Salad

A colorful and refreshing pasta salad loaded with fresh vegetables, parmesan cheese, and creamy ranch dressing. Perfect for potlucks, picnics, or as a side dish for any gathering.

american
Nutrition

Moderate in calories with a good balance of carbohydrates from pasta and vegetables, though relatively high in fat and sodium from the ranch dressing and cheese.

14% of daily energy
26 g
Carbs
14 g
Total fat
5.7 g
Protein
Nut FreePeanut FreeSesame FreeShellfish FreeSoy FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastasaladsideparty foodfamily friendlypicniclunchmeal prepvegetarian

Ranch Pasta Salad

Together as Family (Jessica)

12

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
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Ingredients
Tricolor Rotini Pasta
12 ounce box Tricolor Rotini Pasta
Broccoli
1 cup Broccoli chopped
Cucumbers
1 cup Cucumbers chopped, peeled & seeded
Tomatoes
1 cup Tomatoes chopped
Parmesan Cheese
0.5 cup Parmesan Cheese shredded
Ranch Dressing
1.25 cup Ranch Dressing more or less to taste
Homemade Ranch Dressing
Mayonnaise
0.5 cup Mayonnaise
Buttermilk
0.5 cup Buttermilk
Sour Cream
0.25 cup Sour Cream
Dried Parsley
0.5 teaspoon Dried Parsley
Dried Dill Weed
0.5 teaspoon Dried Dill Weed
Dried Chives
0.5 teaspoon Dried Chives
Onion Powder
0.5 teaspoon Onion Powder
Garlic Powder
0.5 teaspoon Garlic Powder
Worcestershire Sauce
0.5 teaspoon Worcestershire Sauce
Salt
0.25 teaspoon Salt
Pepper
0.125 teaspoon Pepper
Equipment
Large pot

Large pot

Colander

Colander

Mixing bowl

Mixing bowl

Knife

Knife

Cutting board

Cutting board

Wire whisk

Wire whisk

Grater

Grater

Instructions
1
Cook pasta according to package instructions. Remember to salt the pasta water so the noodles have some flavor. I use about 1 teaspoon salt. Drain the pasta and rinse under cold water so pasta can cool.
2
In a mixing bowl combine the cooled pasta, broccoli, cucumber, tomatoes, and parmesan cheese. Stir. Add ranch and stir again to coat the noodles and veggies in the ranch.
3
Serve right away or let it refrigerate for 1-2 hours before serving. Pasta salad tends to dry out in the fridge so don't leave it in there too long before serving. If needed, add some additional dressing and give it a good stir to moisten it back up.
4
If you are making the homemade ranch dressing, I would suggest making it before you make the salad so it has plenty of time to refrigerate and get cold. Combine all the ranch dressing ingredients into a small bowl and stir with a wire whisk. It makes just enough for the salad. For leftovers, I just use store-bought ranch dressing to moisten it back up.
Ranch Pasta Salad

Ranch Pasta Salad

Together as Family (Jessica)

12

servings

0

per serve

0

minutes

A colorful and refreshing pasta salad loaded with fresh vegetables, parmesan cheese, and creamy ranch dressing. Perfect for potlucks, picnics, or as a side dish for any gathering.

american
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Tricolor Rotini Pasta
12 ounce box Tricolor Rotini Pasta
Broccoli
1 cup Broccoli chopped
Cucumbers
1 cup Cucumbers chopped, peeled & seeded
Tomatoes
1 cup Tomatoes chopped
Parmesan Cheese
0.5 cup Parmesan Cheese shredded
Ranch Dressing
1.25 cup Ranch Dressing more or less to taste
Homemade Ranch Dressing
Mayonnaise
0.5 cup Mayonnaise
Buttermilk
0.5 cup Buttermilk
Sour Cream
0.25 cup Sour Cream
Dried Parsley
0.5 teaspoon Dried Parsley
Dried Dill Weed
0.5 teaspoon Dried Dill Weed
Dried Chives
0.5 teaspoon Dried Chives
Onion Powder
0.5 teaspoon Onion Powder
Garlic Powder
0.5 teaspoon Garlic Powder
Worcestershire Sauce
0.5 teaspoon Worcestershire Sauce
Salt
0.25 teaspoon Salt
Pepper
0.125 teaspoon Pepper
Equipment
Large pot

Large pot

Colander

Colander

Mixing bowl

Mixing bowl

Knife

Knife

Cutting board

Cutting board

Wire whisk

Wire whisk

Grater

Grater

Instructions
1
Cook pasta according to package instructions. Remember to salt the pasta water so the noodles have some flavor. I use about 1 teaspoon salt. Drain the pasta and rinse under cold water so pasta can cool.
2
In a mixing bowl combine the cooled pasta, broccoli, cucumber, tomatoes, and parmesan cheese. Stir. Add ranch and stir again to coat the noodles and veggies in the ranch.
3
Serve right away or let it refrigerate for 1-2 hours before serving. Pasta salad tends to dry out in the fridge so don't leave it in there too long before serving. If needed, add some additional dressing and give it a good stir to moisten it back up.
4
If you are making the homemade ranch dressing, I would suggest making it before you make the salad so it has plenty of time to refrigerate and get cold. Combine all the ranch dressing ingredients into a small bowl and stir with a wire whisk. It makes just enough for the salad. For leftovers, I just use store-bought ranch dressing to moisten it back up.
pastasaladsideparty foodfamily friendlypicniclunchmeal prepvegetarian
Nutrition

Moderate in calories with a good balance of carbohydrates from pasta and vegetables, though relatively high in fat and sodium from the ranch dressing and cheese.

14% of daily energy
26 g
Carbs
14 g
Total fat
5.7 g
Protein
Nut FreePeanut FreeSesame FreeShellfish FreeSoy FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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