Description
Ranch Pasta Salad is a vibrant and creamy dish perfect for gatherings, combining colorful tri-color rotini pasta with fresh vegetables and a classic ranch-flavored dressing. This refreshing salad offers a delightful mix of textures and flavors, making it an ideal side or light meal.
Ingredients
Scale
Salad
- 12 oz tri color rotini pasta
- 1 red bell pepper, finely diced
- 1 medium cucumber, diced
- 1.5 cups broccoli florets, finely diced
Dressing
- 8 oz sour cream
- 0.5 cup mayonnaise
- 1 oz packet ranch seasoning
Instructions
- Cook the Pasta: Prepare the tri color rotini pasta according to the package instructions until al dente. Once cooked, drain the pasta and allow it to cool completely to avoid wilting the vegetables and clumping in the salad.
- Combine Vegetables and Pasta: In a large bowl, gently mix the cooled pasta with the finely diced red bell pepper, diced cucumber, and finely diced broccoli florets to evenly distribute the vegetables throughout the salad.
- Prepare the Dressing: In a separate bowl, whisk together the sour cream, mayonnaise, and ranch seasoning packet until the mixture is smooth and well combined to create a creamy ranch dressing.
- Dress the Salad: Pour the ranch dressing over the pasta and vegetable mixture, tossing gently to ensure every piece is thoroughly coated with the flavorful dressing.
- Chill and Serve: Place the salad in the refrigerator and chill for at least 30 minutes. This allows the flavors to meld together and the salad to cool, making it more refreshing when served.
Notes
- For best results, cool the pasta completely before mixing to prevent the salad from becoming soggy.
- Feel free to add additional fresh herbs like parsley or chives for extra flavor.
- This salad can be made a few hours in advance and stored covered in the refrigerator.
- To keep the broccoli crisp, blanch it briefly in boiling water before dicing if preferred.
- Adjust ranch seasoning quantity to taste for a milder or stronger flavor.
