Description
This creamy Ranch Pasta Salad is the ultimate crowd-pleasing side dish, loaded with tender rotini, crisp vegetables, and a rich, flavorful ranch dressing. It’s fresh, easy to make, and perfect for potlucks, barbecues, or quick family meals.
Ingredients
Scale
- 12 oz rotini pasta
- 1 cup broccoli florets (small pieces)
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- ½ cup shredded carrots
- ½ cup red onion, finely chopped
- 1 cup cheddar cheese, cubed or shredded
- ¾ cup mayonnaise
- ½ cup sour cream
- 1 packet ranch seasoning mix (or 2–3 tbsp homemade ranch seasoning)
- 1–2 tbsp milk (to thin dressing if needed)
- Salt and black pepper, to taste
- Optional: chopped fresh parsley or dill for garnish
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
- While the pasta cools, chop the broccoli, cucumber, bell pepper, carrots, and onion into bite-sized pieces.
- In a large bowl, whisk together mayonnaise, sour cream, ranch seasoning, and milk until smooth and creamy.
- Add the cooled pasta, chopped vegetables, and cheese to the bowl.
- Toss everything together until evenly coated in the dressing.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour before serving for best flavor.
- Garnish with fresh herbs if desired and serve chilled.
Notes
For extra flavor, let the salad chill for a few hours before serving.
If the pasta absorbs too much dressing, stir in a splash of milk before serving.
You can swap veggies based on what you have—peas, corn, or cherry tomatoes work great.
Add cooked bacon or grilled chicken to turn this into a heartier dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg