Creamy Ranch Pasta Salad (Printer-friendly)
Cool pasta tossed in rich homemade ranch dressing with crisp vegetables and fresh herbs, ideal for outdoor gatherings.
# 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 Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well and rinse under cold water to stop cooking and cool completely.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, 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 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 until just incorporated.
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 Tips:
01 -
- The dressing clings to every twist of pasta so each bite is perfectly coated
- You can prep it ahead and it actually tastes better after sitting in the fridge
- Crowds go crazy for the creamy cool crunch especially on hot days
02 -
- The pasta absorbs dressing as it sits so you might want to stir in a splash of buttermilk before serving leftovers
- Frozen peas work beautifully here and actually taste sweeter than fresh ones in cold salads
- Chilling time is not optional the flavors need that hour to really come together
03 -
- Cut your vegetables slightly larger than you think you should they shrink as they marinate
- Toast the pasta in the dry pot for two minutes before boiling it adds a subtle nutty flavor