Creamy Ranch Pasta Salad (Printable)
Refreshing pasta salad with creamy ranch dressing, crisp vegetables, and fresh herbs. Ideal for gatherings and outdoor meals.
# What You'll 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 and rinse under cold water to stop cooking and cool the pasta.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, fresh dill, chives, garlic powder, onion powder, dried parsley, salt, and black 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. Mix gently to distribute evenly throughout the salad.
05 - Refrigerate the pasta salad for at least 1 hour to allow flavors to meld. Toss again before serving and adjust seasoning with additional salt and pepper if needed.
# Expert Pointers:
01 -
- The creamy ranch coating clings to every spiral of pasta so no bite is bland
- It actually gets better after sitting in the fridge, making it perfect for meal prep or parties
02 -
- The pasta will continue absorbing the dressing as it sits, so the salad might look a bit dry after several hours. Just stir in another tablespoon of buttermilk or milk before serving.
- This salad keeps well for three to four days in the refrigerator, but the vegetables will soften over time. The texture is still delicious, just less crunchy.
03 -
- Cut all your vegetables slightly larger than you think you should. They shrink a bit after chilling and sitting in the dressing, and bigger pieces hold their crunch better.
- Use a pasta shape with lots of nooks and crannies like rotini or fusilli. Smooth pasta like penne works, but the dressing doesn't cling as thoroughly to every surface.