Creamy Ranch Pasta Salad (Printable Version)

Tender pasta tossed with creamy ranch dressing, crisp vegetables, and fresh herbs for a crowd-pleasing side dish.

# 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 Steps:

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 the pasta.
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, until evenly distributed throughout the salad.
05 - Refrigerate the pasta salad for at least 1 hour to allow flavors to meld. Toss again just before serving and adjust seasoning if needed.

# Helpful Tips:

01 -
  • The ranch dressing clings to every twist and turn of the pasta so no bite is bland
  • You can prep it in the morning and it actually tastes better after sitting in the fridge
  • It travels beautifully to potlucks without wilting or getting soggy like other salads
02 -
  • Rinse the pasta with seriously cold water or it will keep cooking and turn mushy in the salad
  • The salad tastes best after sitting for a few hours so never panic about making it too early
  • Halve the cherry tomatoes instead of quartering them or theyll disappear into the pasta
03 -
  • Cut all your vegetables slightly larger than you think you need because they shrink when tossed with dressing
  • Taste the pasta before serving and adjust salt since the pasta absorbed some during cooking

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