Description
A creamy and flavorful ranch pasta salad packed with colorful vegetables, tender pasta, and a delicious homemade ranch dressing. Perfect for picnics, barbecues, or as a refreshing side dish.
Ingredients
Scale
- 16 oz rotini pasta (or your favorite short pasta)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 packet (1 oz) ranch seasoning mix (or 3 tbsp homemade ranch seasoning)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely diced
- 1 bell pepper (any color), diced
- 1/2 cup black olives, sliced
- 1/2 cup cheddar cheese, cubed
- 2 tbsp fresh parsley, chopped
- 1/2 tsp black pepper
- 1/4 tsp salt (optional)
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool.
- In a large bowl, whisk together mayonnaise, sour cream, and ranch seasoning until smooth.
- Add cooled pasta to the dressing and toss to coat evenly.
- Fold in tomatoes, cucumber, red onion, bell pepper, olives, and cheddar cheese.
- Season with black pepper and salt (if using). Mix well.
- Sprinkle with fresh parsley and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- For a lighter version, substitute Greek yogurt for half the mayonnaise.
- Add cooked, diced chicken or bacon for extra protein.
- Best served chilled within 24 hours for optimal texture.
- If making ahead, add fresh veggies just before serving to maintain crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: No-Cook (after pasta)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg