Description
Ranch Pasta Salad is a creamy, vibrant dish that combines rotini pasta with fresh vegetables and a homemade ranch dressing, making it the perfect side for any gathering. Whether you’re hosting a summer BBQ, heading to a potluck, or enjoying a family dinner, this salad is sure to impress with its delightful flavors and eye-catching colors. Quick to prepare and easy to customize, it’s a crowd-pleaser that can be made ahead of time, allowing the flavors to meld beautifully. With its tangy ranch dressing and crisp veggies, this recipe is not only delicious but also versatile enough for any occasion.
Ingredients
Scale
- 12 oz tri-color rotini pasta
- 1 red bell pepper, finely diced
- 1 medium cucumber, chopped
- 1 ½ cups broccoli florets, finely diced
- 8 oz sour cream
- ½ cup mayo
- 1 oz packet ranch seasoning
- Fresh parsley for garnish
Instructions
- Cook the tri-color rotini in a large pot of salted boiling water until al dente. Drain and rinse under cold water.
- In a large serving bowl, combine the cooked pasta with diced bell pepper, cucumber, and broccoli.
- In a small mixing bowl, whisk together sour cream, mayo, and ranch seasoning until smooth.
- Pour the dressing over the pasta and vegetables; stir until evenly coated. Season with salt if needed.
- Refrigerate for 1-2 hours before serving to allow flavors to blend.
Nutrition
- Serving Size: 1 cup (180g)
- Calories: 360
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg