Creamy Ranch Pasta Salad (Print Version)
Refreshing pasta salad with creamy ranch dressing, crisp vegetables, and fresh herbs.
# 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:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain 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 peas to the bowl with the dressing. Toss gently to coat everything evenly.
04 - Stir in cheddar cheese and crumbled bacon if using, distributing evenly throughout the salad.
05 - Refrigerate the pasta salad for at least 1 hour to allow flavors to meld. Toss again just before serving and adjust seasoning if needed.
# Expert Advice:
01 -
- The homemade ranch dressing puts those store bought packets to shame and takes literally two minutes to whisk together
- This salad travels beautifully and actually improves as it sits, making it the ultimate make ahead dish
02 -
- Rinse your pasta thoroughly under cold water until it's completely cool, or the heat will wilt your vegetables and make the dressing separate
- The salad needs at least an hour in the refrigerator for the flavors to really develop and for the pasta to absorb the dressing properly
03 -
- Cut all your vegetables slightly larger than you think you should, since they shrink in the dressing and maintain better texture
- Taste the dressing before adding it to the pasta and adjust the seasonings then, since it's much harder to fix once everything is combined