Easy Ranch Pasta Salad with Fresh Vegetables (Print version)
Creamy ranch pasta salad with crisp bell peppers, cucumber, tomatoes, and cheddar. A potluck-ready side in 25 minutes.
# Ingredients:
For the salad
01 -
12 oz (340 g) rotini pasta
02 -
1 red bell pepper, diced small
03 -
1 English cucumber, diced small
04 -
1 cup (150 g) cherry tomatoes, halved
05 -
1/2 small red onion, finely diced
06 -
1 cup (115 g) shredded sharp cheddar cheese
For the ranch dressing
07 -
1/2 cup (115 g) mayonnaise
08 -
1/2 cup (115 g) sour cream
09 -
3 tablespoons milk, plus more as needed
10 -
1 teaspoon dried dill
11 -
1 teaspoon dried parsley
12 -
1/2 teaspoon dried chives
13 -
1/2 teaspoon garlic powder
14 -
1/2 teaspoon onion powder
15 -
1/2 teaspoon salt
16 -
1/4 teaspoon black pepper
# Instructions:
01 -
Boil rotini in well-salted water until al dente, about eight to nine minutes. Drain and rinse under cold water until completely cool.
02 -
In a large bowl, combine mayonnaise, sour cream, milk, dill, parsley, chives, garlic powder, onion powder, salt, and pepper. Stir until smooth.
03 -
Dice the bell pepper and cucumber into small cubes. Halve the cherry tomatoes. Mince the red onion finely.
04 -
Add the cooled pasta, vegetables, and shredded cheddar to the bowl with the dressing. Fold gently until everything is evenly coated. Taste and adjust seasoning.
05 -
Cover and refrigerate for at least one hour. The pasta will absorb the dressing and the flavors will deepen. Stir again just before serving.
# Good to know:
01 -
Best served cold.
02 -
Stir again before serving.