Creamy Ranch Pasta Salad (Printable)
Tender pasta in creamy ranch dressing with crisp vegetables, perfect for warm-weather gatherings and easy 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
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool quickly.
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 peas to the bowl with the dressing. Toss gently to coat everything evenly.
04 - Stir in the optional cheddar cheese and crumbled bacon, if desired, mixing until evenly distributed.
05 - Refrigerate the salad for at least 1 hour to allow flavors to meld. Toss again just before serving and adjust seasoning with additional salt and pepper if needed.
# Expert Advice:
01 -
- The homemade ranch dressing puts every bottled version to shame, and you probably have everything in your fridge right now
- It actually gets better as it sits, making it the ultimate make ahead dish for busy weeks
02 -
- The pasta will absorb quite a bit of the dressing as it chills, so I always reserve about a quarter cup of the dressing to stir in right before serving if it seems dry
- This salad genuinely tastes better after sitting for a few hours or even overnight, so do not be afraid to make it the day before you need it
03 -
- Cutting all your vegetables to roughly the same size as the pasta pieces ensures every forkful has the perfect ratio of creamy to crunchy
- If you know you are serving this outside on a hot day, place your serving bowl over a larger bowl filled with ice to keep the dressing from separating