Description
This Ranch Pasta Salad is a creamy, refreshing side dish made with tender rotini, crisp vegetables, and a flavorful ranch dressing. Perfect for potlucks, BBQs, or quick family meals, it’s an easy make-ahead recipe that everyone loves.
Ingredients
Scale
- 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 mayonnaise
- 1 oz packet ranch seasoning
- Salt, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the rotini pasta until al dente according to package instructions.
- Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool.
- In a large bowl, combine the cooled pasta, diced bell pepper, cucumber, and broccoli.
- In a separate small bowl, mix together the sour cream, mayonnaise, and ranch seasoning until smooth.
- Pour the dressing over the pasta mixture and stir until everything is evenly coated.
- Taste and add salt if needed.
- Cover and refrigerate for 1–2 hours before serving for best flavor.
- Stir before serving and add extra dressing if needed.
Notes
- Chop vegetables into small, even pieces for the best texture.
- If the salad dries out in the fridge, mix in a little extra mayo or sour cream before serving.
- Best enjoyed within 3–4 days when stored in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 480 g
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg