Ranch Pasta Salad
This creamy ranch pasta salad is a quick, delicious side dish that’s perfect for potlucks, BBQs, or family dinners. Packed with fresh veggies and coated in a tangy homemade ranch dressing, it’s sure to be a crowd-pleaser!
Servings: 12
Calories: 222kcal
Ingredients
For the Salad:
- 12 oz tri-color rotini pasta
- 1 red bell pepper finely diced
- 1 medium cucumber chopped
- 1 ½ cups broccoli florets finely diced
For the Ranch Dressing:
- 8 oz sour cream
- ½ cup mayo
- 1 oz packet ranch seasoning
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the tri-color rotini according to package instructions for al dente.
- Drain the pasta immediately and rinse with cold water to stop the cooking process.
Prepare the Salad:
- In a large serving bowl, combine the cooked pasta, diced bell pepper, chopped cucumber, and finely diced broccoli florets.
- Make the Dressing:
- In a small bowl, whisk together the sour cream, mayo, and ranch seasoning until smooth.
Assemble the Salad:
- Pour the creamy ranch dressing over the pasta and vegetables. Stir until everything is evenly coated.
- Taste and add salt, if needed.
Chill and Serve:
- Refrigerate the pasta salad for 1-2 hours before serving to allow the flavors to meld together.
- Serve chilled and enjoy!
Notes
Leftovers: Store in an airtight container in the fridge and consume within 3-4 days.
Refreshing the Salad: If the pasta salad dries out after refrigeration, stir in a little bottled ranch dressing before serving.