Description
Creamy Ranch Pasta Salad is cool, creamy, and packed with crunchy vegetables. Tri color rotini, cucumber, red bell pepper, broccoli, and ranch dressing make it an easy potluck side or simple lunch.
Ingredients
- 12 oz tri color rotini pasta
- 1 red bell pepper, finely diced
- 1 medium cucumber, diced
- 1 ½ cups broccoli florets, finely diced
- 8 oz sour cream
- ½ cup mayo
- 1 oz packet ranch seasoning
- 1 teaspoon kosher salt, for pasta water
- ¼ teaspoon black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, then cook the rotini for 8 to 10 minutes until tender but still springy. Drain and rinse under cold water until fully cooled.
- Prep the vegetables: Finely dice the red bell pepper, cucumber, and broccoli so they mix evenly through the salad.
- Make the dressing: In a large bowl, stir together the sour cream, mayo, ranch seasoning, and black pepper until smooth and creamy.
- Toss everything together: Add the cooled pasta and chopped vegetables to the bowl. Fold gently until every spiral is coated and the vegetables are evenly scattered.
- Chill before serving: Cover and refrigerate for at least 20 minutes. Stir again before serving and adjust with a small pinch of salt if needed.
- Notes
Notes
For a heartier salad, add diced grilled chicken, crispy bacon, cubed cheddar, or chickpeas. Store leftovers in an airtight container in the refrigerator for up to 4 days, and stir before serving because the pasta will soak up some dressing.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Cuisine: American
Keywords: ranch pasta salad