Description
A creamy, colorful ranch pasta salad loaded with veggies, cheese, and pasta—perfect for potlucks, picnics, or side dishes.
Ingredients
- 12 oz rotini or bow-tie pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup sliced black olives (optional)
- 1 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 packet (1 oz) ranch seasoning mix
- 2 tbsp milk or buttermilk (optional, for dressing consistency)
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Cook pasta according to package directions. Drain and rinse under cold water; drain well.
- In a large bowl, whisk together mayonnaise, sour cream, ranch seasoning, and milk until smooth.
- Add cooked pasta, tomatoes, cucumber, bell pepper, onion, cheese, and olives.
- Toss until everything is evenly coated in dressing.
- Stir in fresh parsley if using.
- Cover and refrigerate for at least 1 hour (up to 4 hours) to let flavors meld.
- Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Make it lighter by using Greek yogurt instead of sour cream.
- Add cooked chicken, bacon bits, or ham for extra protein.
- Swap ranch mix for Italian or taco seasoning for a twist.
- You can add veggies like peas, corn, or carrots.
- For a vegan version, use vegan mayo and dairy-free yogurt, and gluten-free pasta if needed.