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.

Calories	270 kcal
Energy	1130 kJ
Protein	6 g
Total Fat	14 g
Saturated Fat	3 g
Trans Fat	0 g
Polyunsaturated Fat	7 g
Monounsaturated Fat	4 g
Cholesterol	18 mg
Carbohydrate	26 g
Sugars	2 g
Dietary Fibre	1 g
Sodium	285 mg

*per serving

VegetarianNut FreePeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastalunchvegetarianmeal prepsaladpicnicparty foodsidefamily friendly

Ranch Pasta Salad

Name: Ranch Pasta Salad — Tasty Bites
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 servings
Ingredients: 12 ounce box Tricolor Rotini Pasta; 1 cup Broccoli (chopped); 1 cup Cucumbers (chopped, peeled & seeded); 1 cup Tomatoes (chopped); 0.5 cup Parmesan Cheese (shredded); 1.25 cup Ranch Dressing (more or less to taste); Homemade Ranch Dressing (optional); 0.5 cup Mayonnaise; 0.5 cup Buttermilk; 0.25 cup Sour Cream; 0.5 teaspoon Dried Parsley; 0.5 teaspoon Dried Dill Weed; 0.5 teaspoon Dried Chives; 0.5 teaspoon Onion Powder; 0.5 teaspoon Garlic Powder; 0.5 teaspoon Worcestershire Sauce; 0.25 teaspoon Salt; 0.125 teaspoon Pepper

Together as Family (Jessica)

12

servings

0

per serve

0

minutes

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Ingredients

12 ounce box Tricolor Rotini Pasta

1 cup Broccoli chopped

1 cup Cucumbers chopped, peeled & seeded

1 cup Tomatoes chopped

0.5 cup Parmesan Cheese shredded

1.25 cup Ranch Dressing more or less to taste

Homemade Ranch Dressing

0.5 cup Mayonnaise

0.5 cup Buttermilk

0.25 cup Sour Cream

0.5 teaspoon Dried Parsley

0.5 teaspoon Dried Dill Weed

0.5 teaspoon Dried Chives

0.5 teaspoon Onion Powder

0.5 teaspoon Garlic Powder

0.5 teaspoon Worcestershire Sauce

0.25 teaspoon Salt

0.125 teaspoon Pepper

Equipment

Large pot

Wire whisk

Knife

Cutting board

Grater

Mixing bowl

Colander

Measuring cups

Measuring spoons

Instructions

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.

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.

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.

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.