Creamy Ranch Pasta Salad (Print Version)
Refreshing creamy pasta salad with ranch dressing, fresh vegetables, and herbs—ideal for picnics and barbecues.
# 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
→ 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
# Directions:
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 for salad.
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 cooked and 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 bacon, if desired, 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 Tips:
01 -
- The creamy ranch dressing clings to every twist of pasta, so nobody gets that sad undressed bite
- It actually tastes better after sitting in the fridge, making it your secret weapon for stress free entertaining
02 -
- Never skip rinsing the pasta with cold water or it will continue cooking and turn your salad into a starchy, gummy mess
- The vegetables release water as they sit, which actually helps the dressing, but dont add salt until right before serving or it might get too salty
03 -
- Cut your vegetables slightly larger than you think you should because they shrink when they meet the dressing
- Use room temperature ingredients when making the dressing so it emulsifies properly and coats everything evenly