Creamy Ranch Pasta Salad (Print Version)

Refreshing pasta salad with ranch dressing, crisp vegetables, and herbs. Ideal for gatherings and outdoor meals.

# What You 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 Prepare:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool quickly.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, dill, chives, garlic powder, onion powder, dried parsley, salt, and 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 everything evenly.
04 - Stir in the optional cheddar cheese and bacon, if desired, mixing gently to incorporate.
05 - Refrigerate the salad for at least 1 hour before serving to allow flavors to meld. Toss again just before serving and adjust seasoning if needed.

# Expert Advice:

01 -
  • The dressing clings to every twist and turn of the pasta, so you get flavor in every single bite
  • It actually tastes better after sitting in the fridge, making it perfect for make-ahead meals
  • People literally scrape the bowl clean at potlucks and ask for the recipe
02 -
  • Rinsing pasta with cold water is not optional here it stops the cooking and washes away starch that would make the dressing gummy
  • The salad needs that full hour in the fridge or the flavors wont have time to become friends
  • Adding salt too early can draw moisture out of the vegetables, so season right before serving
03 -
  • Cut all your vegetables slightly larger than you think you should they shrink a bit after marinating
  • If making ahead, add the cherry tomatoes and cucumber just a few hours before serving so they stay crisp

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