Description
This Delicious Ranch Pasta Salad is perfect for summer gatherings, combining colorful vegetables with tender tri-color rotini and a creamy ranch dressing for a refreshing and flavorful dish.
Ingredients
For the Pasta
- 12 oz tri-color rotini
For the Veggies
- 1 red bell pepper, finely diced
- 1 medium cucumber, chopped
- 1.5 cups broccoli florets, finely diced
For the Dressing
- 8 oz sour cream
- 1/2 cup mayonnaise
- 1 oz ranch seasoning packet
Instructions
1. Bring a large pot of salted water to a rolling boil. Cook the tri-color rotini according to package instructions until al dente, about 8 minutes. Drain and rinse with cold water to cool completely.
2. In a large serving bowl, combine the diced red bell pepper, chopped cucumber, and finely diced broccoli florets. Add the cooled rotini and toss gently.
3. In a small bowl, whisk together the sour cream, mayonnaise, and ranch seasoning until smooth and creamy.
4. Pour the ranch dressing over the pasta and vegetables. Stir gently until everything is evenly coated. Taste and add salt if needed.
5. Cover the salad and refrigerate for 1-2 hours to allow the flavors to meld together.
6. Stir before serving and enjoy chilled. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Notes
For extra flavor, sprinkle additional ranch seasoning or freshly chopped herbs on top before serving.
Make sure the pasta is fully cooled before adding the dressing to prevent it from becoming watery.
You can add shredded cheese, cherry tomatoes, or crispy bacon for variation.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg