Creamy Ranch Pasta Salad (Printable)
Refreshing pasta with ranch dressing, crisp vegetables, and herbs—ideal for gatherings and outdoor meals.
# What You Need:
→ Pasta
01 - 12 oz short pasta (rotini, penne, or fusilli)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup red onion, finely chopped
06 - 1 cup frozen peas, thawed
→ Ranch Dressing
07 - 3/4 cup mayonnaise
08 - 1/4 cup sour cream
09 - 3 tbsp buttermilk or milk
10 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
11 - 2 tbsp fresh chives, chopped
12 - 1 tsp garlic powder
13 - 1 tsp onion powder
14 - 1/2 tsp dried parsley
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
→ Optional Add-ins
17 - 1/2 cup shredded cheddar cheese
18 - 1/2 cup cooked and crumbled bacon
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well and rinse under cold water to stop cooking and cool the pasta.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, dill, chives, garlic powder, onion powder, dried parsley, salt, and pepper until smooth and well combined.
03 - Add the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and thawed peas to the bowl with the dressing. Toss gently to coat all ingredients evenly.
04 - Stir in shredded cheddar cheese and crumbled bacon if desired. Fold gently to incorporate.
05 - Refrigerate the pasta salad for at least 1 hour to allow flavors to meld. Toss again just before serving. Adjust salt and pepper to taste if needed.
# Expert Tips:
01 -
- It comes together faster than you can debate what to bring to a potluck
- The dressing clings to every curve and crevice of the pasta so no bite is bland
- You can prep it in the morning and forget it until guests arrive
02 -
- The pasta absorbs dressing as it sits so reserve a little extra if you're making this the day before
- Adding cheese or bacon? Cut back on the salt in the dressing or it becomes overwhelming
03 -
- Salt your pasta water aggressively—bland pasta makes for a bland salad no matter how good the dressing is
- Room temperature vegetables mix better than ice cold ones which can cause the dressing to seize up slightly