Description

A creamy, tangy Ranch Pasta Salad with rotini pasta, fresh vegetables, and homemade ranch dressing. Perfect for potlucks, cookouts, or casual lunches.

Ingredients

12 oz tri-color rotini pasta

1 red bell pepper, diced

1 medium cucumber, chopped

1½ cups broccoli florets, chopped

8 oz sour cream

½ cup mayonnaise

1 oz ranch seasoning mix

Optional: ¼ cup red onion, ¼ cup shredded cheddar, fresh dill

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Instructions

Cook the rotini pasta in salted water until al dente, following package instructions. Drain the pasta and rinse it with cold water to cool it down.
While the pasta is cooking, chop the red bell pepper, cucumber, and broccoli into bite-sized pieces.
In a medium bowl, combine the sour cream, mayonnaise, and ranch seasoning mix. Stir until the mixture is smooth and well-blended.
In a large mixing bowl, combine the cooked pasta, chopped vegetables, and the ranch dressing. Toss everything together until well-coated.
Chill the salad in the refrigerator for at least 1 hour before serving. This allows the flavors to meld together.
Before serving, taste and add more dressing or seasoning if desired.

Notes

This recipe is perfect for making ahead and can be refrigerated for up to 1 day before serving.

For a lighter version, substitute Greek yogurt for sour cream.

Can be customized with grilled chicken, cheese, or other vegetables.

Best served cold, but can be adjusted with extra dressing or milk if it thickens after chilling.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 400mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 4g
Cholesterol: 15mg